Clean and cut the chicken into small pieces. Marinate with minced onion and garlic, 1 teaspoon salt, 1 tablespoon fish sauce, 1/2 teaspoon MSG, 1 teaspoon sugar, 1/2 teaspoon black pepper, and 1 piece of fresh turmeric, finely crushed.

Wash the chicken bones and put them in a pot with 4 1/4 cups water (1 liter) to make the broth. Season with 1 teaspoon salt, 1/2 teaspoon MSG, 1 tablespoon fish sauce, a little black pepper, and add smashed lemongrass and onion.

Wash baby mustard greens, banana blossom, and fresh herbs. Boil quail eggs until cooked, then peel.

Heat a pot with 2 tablespoons cooking oil, sauté sliced shallots until fragrant, then add the marinated chicken and stir-fry until the meat firms up. Add the quail eggs, then pour in about 2 cups water (1/2 liter). Simmer on low heat for 5-7 minutes so the chicken absorbs the flavors. This chicken should be well-seasoned because Mi Quang uses very little broth. Add 2 tablespoons annatto oil to the chicken pot.

Place the fresh herbs and Mi Quang noodles in a bowl. Add a ladle of chicken bone broth, a ladle of the braised chicken and sauce, then top with chopped scallions, cilantro, and roasted peanuts.