For Mi Quang, choose a large free-range chicken (about 2.6–3.3 lbs/1.2–1.5 kg) that’s a bit older. This makes the meat firmer and the skin crispier after simmering. Young chicken will be too soft and not as tasty.

Cut the chicken into bite-sized pieces. If you have the heart, liver, and gizzard, slice them as well. Marinate the chicken with minced shallots (or red onion and garlic), 3 tablespoons fish sauce, 1 teaspoon sugar, 3 tablespoons chicken bouillon powder, 1 teaspoon ground black pepper, 1 tablespoon annatto oil, and a pinch of turmeric powder for color. Mix well and let marinate for 2 hours at room temperature, or 8–24 hours in the refrigerator for best flavor. Only use turmeric powder when making chicken Mi Quang, not with other proteins. Marinate thoroughly for the best taste.

In a large pot, heat 2 tablespoons vegetable oil. Sauté the minced shallots (or red onion and garlic) until fragrant, then add the marinated chicken and stir-fry until the meat firms up. Stir-fry the heart, liver, and gizzard separately.

Once the chicken is firm, add just enough water to barely cover the meat. When it boils, reduce the heat, cover, and simmer so the chicken absorbs the flavors. Don’t add too much water or the chicken will lose flavor. If you like, add 1/2 cup (about 120 ml) chopped tomatoes, sautéed until soft, to the pot for extra sweetness.

When the chicken is tender and flavorful, add more boiling water as needed (about 1 cup/240 ml broth per serving). Bring to a boil and adjust the seasoning to your taste. Use sea salt instead of iodized salt, and rock sugar if you prefer a sweeter broth. Add the cooked chicken organs to the pot.

You can also add hard-boiled eggs or quail eggs if you like.

These days, some people prefer more broth in their Mi Quang, so the broth isn’t as salty as before. In that case, serve each bowl with about half a bowl of broth, and provide a small dish of fish sauce on the side so everyone can adjust the saltiness to their liking.

To serve: Thinly slice all the vegetables and place them in a bowl. Add the noodles on top (if the noodles are a bit dry, briefly dip them in boiling water first). Ladle just enough broth over the noodles, add boiled eggs (quail or chicken), and sprinkle with green onions, cilantro, and roasted peanuts. Squeeze in some lime and add green chili or chili sauce to taste.

If you can’t find Mi Quang noodles, you can substitute with wide, soft rice noodles or even pho noodles.

For kids, shred the chicken into small pieces for easier eating.