Entree: Vietnam – Hoi An / Da Nang – Mi Quang Ga (Turmeric-poached chicken with wide rice noodles, a small concentrated savory broth, fresh herbs, peanuts, and rice crackers)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 12 oz (340 g) wide rice noodles (mi quang or thick rice ribbon noodles)
- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil, divided
- 2 tsp (4 g) ground turmeric
- 1 tbsp (15 ml) fish sauce
- 4 cups (960 ml) low-sodium chicken stock
- 2 shallots, thinly sliced (about 2 oz / 60 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 cup (60 g) roasted peanuts, coarsely chopped
- 3 scallions, thinly sliced (about 30 g)
- 1 cup (30 g) fresh cilantro leaves
- 1 cup (30 g) fresh Thai basil or húng quế leaves
- 2 cups (140 g) bean sprouts
- 4 rice crackers (bánh đa or bánh phồng tôm) for serving
- 2 limes, quartered
- Optional: 8 quail eggs, hard-boiled and halved

Instructions

1. Marinate the chicken: rub the chicken thighs with 1 tsp (5 ml) vegetable oil, turmeric, 1/2 tbsp (7.5 ml) fish sauce, 1/4 tsp (1 g) salt, and a pinch of pepper. Let sit 20–30 minutes.
2. Brown the chicken: heat 1 tbsp (15 ml) vegetable oil in a large pot over medium-high heat. Add chicken thighs skin-side down and brown 4–5 minutes per side until golden; remove and set aside.
3. Sweat aromatics: in the same pot add shallots and garlic and cook over medium heat until fragrant and softened, about 3 minutes; stir in sugar and remaining 1/2 tbsp (7.5 ml) fish sauce.
4. Build the broth: return browned chicken to the pot, add chicken stock, bring to a simmer, then reduce heat and cook gently until chicken is cooked through, about 20–25 minutes. Taste and adjust salt and pepper; the broth should be flavorful but small in volume.
5. Shred the chicken: remove the chicken, let cool slightly, then shred meat from bones into bite-sized pieces. Skim fat from the broth if desired and keep the broth hot.
6. Prepare noodles and garnishes: soak or blanch rice noodles according to package instructions until tender, drain and divide among 4 bowls. Arrange bean sprouts, herbs, scallions, and peanuts on a platter for self-service.
7. Assemble bowls: place shredded chicken over noodles, spoon a few ladles of concentrated broth over each bowl (Mi Quang uses a modest amount, not soupy), scatter toasted peanuts, herbs, and scallions. Add a halved quail egg if using.
8. Serve: squeeze lime over each bowl, crack fresh black pepper, and serve immediately with rice crackers on the side to break and sprinkle over the noodles.