Mì Quảng Gà (Chicken Variation)
85% chuẩn vị · Vietnamese
A flavorful variation of Mì Quảng using chicken instead of beef. This version offers a lighter yet equally satisfying taste, incorporating the signature turmeric broth and fresh accompaniments.
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
- Wide rice noodles (Mì Quảng noodles)500g
- Chicken breast or thigh300g
- Shrimp150g
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots2, minced
- Garlic3 cloves, minced
- Chicken broth1 liter
- Fish sauce2 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Quail eggs12, hard-boiled and peeled
- Peanuts50g, roasted and crushed
- Crispy rice crackers4
- Fresh herbs (mint, cilantro, basil)1 cup, mixed
- Lime wedges4
- Chili1, sliced (optional)
- Vegetable oil2 tbsp
Các bước
- 1
Poach the chicken breast/thigh in water until cooked through. Shred the chicken and set aside. Reserve the poaching liquid to add to the broth if desired.
- 2
Prepare the broth base: Heat vegetable oil in a pot. Add annatto seeds and cook until the oil turns red. Strain and discard seeds. Add minced shallots and garlic and sauté until fragrant.
- 3
Add turmeric powder and stir for 30 seconds. Pour in the chicken broth (and reserved poaching liquid if using), fish sauce, sugar, salt, and pepper. Bring to a simmer.
- 4
Add the peeled quail eggs to the simmering broth. Add the cooked shrimp and cook for another 2-3 minutes until pink.
- 5
Prepare the noodles: Briefly blanch the Mì Quảng noodles in boiling water until softened. Drain well.
- 6
To serve, place a portion of noodles in a deep bowl. Top with shredded chicken, broth with shrimp and quail eggs. Garnish with crushed peanuts, fresh herbs, and a crispy rice cracker. Serve with lime wedges and chili.
