Mì Quảng Tôm Thịt Nấm (Mushroom and Seafood Variation)
65% chuẩn vị · Vietnamese
A creative twist on Mì Quảng, replacing some traditional meat with a medley of mushrooms and seafood, offering a lighter yet flavorful broth and varied textures.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mì Quảng noodles (wide rice noodles)500g
- Shrimp200g
- Squid150g
- Shiitake mushrooms100g
- Oyster mushrooms100g
- Chicken or seafood broth1.5 liters
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Dill, chopped1/4 cup
- Scallions, chopped3
- Cilantro, chopped1/4 cup
- Toasted sesame seeds2 tbsp
- Chili, sliced (optional)1
- Saltto taste
- Black pepperto taste
- Wateras needed
- Cooking oil2 tbsp
Các bước
- 1
Prepare the broth base: Sauté minced shallots and garlic. Add annatto seeds (infused in oil) and turmeric powder. Add chicken or seafood broth, fish sauce, and sugar. Simmer for 20 minutes. Strain the broth.
- 2
Clean and slice mushrooms. Sauté mushrooms in a separate pan with a little oil until tender. Set aside.
- 3
Prepare shrimp (peeled, deveined) and squid (cleaned, sliced into rings).
- 4
Cook Mì Quảng noodles according to package directions. Drain and rinse.
- 5
Reheat the broth. Add shrimp and squid, cooking until just done (shrimp pink, squid opaque).
- 6
Adjust broth seasoning with salt, pepper, fish sauce, and sugar.
- 7
To serve, place noodles in shallow bowls. Ladle broth with shrimp and squid over noodles. Top with sautéed mushrooms, chopped dill, scallions, and cilantro.
- 8
Garnish with toasted sesame seeds and serve with sliced chili on the side.
