Mi Quang Son Thuy

Name: Mi Quang Son Thuy
Total time: 3600 s
Yield: Serves 15 servings
Ingredients: 3 1/2 lbs chicken (older chicken is best for flavor and absorbs seasoning well); Lettuce, fresh herbs, bean sprouts, banana blossom; Mi Quang noodles (single strand is tastier than double strand); 10 1/2 oz (300 grams) peanuts; 30 quail eggs; 1/4 pineapple; 1 tomato; 8 rice crackers; 2 limes; To marinate the chicken:; 1 tablespoon white wine (or rice wine); 2 tablespoons fish sauce; 2 teaspoons MSG; 3 teaspoons chicken bouillon powder; 2 teaspoons sugar; 2 teaspoons black pepper; 2 tablespoons smashed garlic and shallots; 1 teaspoon salt; Other seasonings:; 1 tablespoon wild shallot (also called Vietnamese shallot); 1 small ladle rock sugar; Peanut oil or vegetable oil; 1 tablespoon turmeric powder; Garlic, chili, sugar, vinegar; 3 scallions, finely chopped

Bò @vietzombie

Tokyo

During a visit to Da Nang, I had the chance to visit Mrs. Thuy's family. Three generations of her family gathered together during a short two-hour lunch break to make and enjoy delicious Mi Quang noodles. I was deeply touched to be part of her family's happiness that day. Today, I'm sharing Mrs. Thuy's Mi Quang recipe, hoping that the joy from her warm, peaceful kitchen will inspire and spread to many other families.

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Ingredients

60 minutes

Serves 15 servings

3 1/2 lbschicken (older chicken is best for flavor and absorbs seasoning well)
Lettuce, fresh herbs, bean sprouts, banana blossom
Mi Quang noodles (single strand is tastier than double strand)
10 1/2 oz (300 grams)peanuts
30quail eggs
1/4pineapple
1tomato
8rice crackers
2limes
To marinate the chicken:
1 tablespoonwhite wine (or rice wine)
2 tablespoonsfish sauce
2 teaspoonsMSG
3 teaspoonschicken bouillon powder
2 teaspoonssugar
2 teaspoonsblack pepper
2 tablespoonssmashed garlic and shallots
1 teaspoonsalt
Other seasonings:
1 tablespoonwild shallot (also called Vietnamese shallot)
1small ladle rock sugar
Peanut oil or vegetable oil
1 tablespoonturmeric powder
Garlic, chili, sugar, vinegar
3scallions, finely chopped

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Steps

60 minutes

1

Clean the chicken and cut into bite-sized pieces. Set aside the giblets and eggs, as they are not used. Marinate the chicken with the seasonings listed above. Use your hands to mix well so the flavors absorb. Let marinate for 30 minutes.
2

While the chicken is marinating, wash the vegetables and soak them in salted water.
3

Boil the quail eggs for about 10-12 minutes until cooked. If you’re sensitive to heat, put them in cold water before peeling.
4

Roast the peanuts without adding any seasoning. Stir constantly while roasting to prevent burning. Roast for about 5 minutes, then turn off the heat. Cover the peanuts with a towel to keep them moist and make peeling easier.
5

Heat a pan and add 1 tablespoon peanut oil. If you want to reduce the peanut smell, sprinkle a little water from a distance (be careful of hot oil splatter). When the oil is hot, add the marinated chicken and stir-fry. Mix 1 tablespoon turmeric powder with 1/2 cup water. When the chicken firms up, add the turmeric water to give the chicken a beautiful yellow color. Don’t add too much turmeric or it will be overpowering. Cover and cook over medium heat for about 10 minutes until the chicken is cooked through.
6

In a small pot, add the tomato, pineapple, and enough water to just cover. Simmer to make a sweet and tangy broth to add to the chicken later.
7

Peel the peanuts and crush them lightly.
8

Uncover the chicken, add the quail eggs and the tomato-pineapple broth, then cover and cook for another 5 minutes. Next, add the rock sugar to enhance the sweetness. Cook for another 5 minutes, then turn off the heat.
9

Make the garlic chili fish sauce: finely chop garlic and chili, then mix with fish sauce, sugar, and vinegar in a 1:1:1 ratio. Note: Stir the mixture first, then add the vinegar so the garlic and chili float nicely on top.
10

Time to serve! To eat: add noodles, vegetables, chicken, quail eggs, peanuts, and scallions to a bowl. Pour the chicken broth over, break rice crackers into pieces on top, and squeeze a bit of lime. For a bolder, spicier flavor like in Central Vietnam, add more garlic chili fish sauce. Just thinking about it makes me crave it again!