Vietnamese Chicken and Shrimp Noodle Soup (Mi Quang)

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foodjoy21: In Vietnamese cuisine, there are so many wonderful and delicious noodle soup dishes besides pho that are worth trying. Mi Quang Vietnamese noodle soup is one of my favorite noodle soups growing up. Traditionally this is served with pork belly and shrimp, but to make a healthier version, I used chicken drumstick instead. 🙂
Video Recipe: https://www.youtube.com/watch?v=A4G-c8PNzmM
Servings: 8
Full Recipe:
Ingredients
Broth:
* 3 lb Chicken Drumsticks
* ½ lb Shrimp
* ½ lb Fresh Tomatoes
* 1/3 cup Minced Shallots
* 2 cups Diced Pineapple
* 2L Chicken Stock
* 1 tbsp Black Pepper
* 1/4 cup Fish Sauce
* Salt to taste
Rice Noodles:
* 1 Package Rice Stck (Ducky Brand)
* 3 tbsp Hanh Phi (Fried Shallots)
* 2 tbsp Turmeric Powder
To Serve:
* Bean Sprouts Banana Blossoms
* Lime
* Lettuce
* Mint
* Parsley
* Red Perilla Leaves
* Toasted Sesame Seeds
* Toasted Peanuts (coarsely chopped)
Instructions:
1.Slice Banana Blossoms. Remove the most outer bracts and discard. Peel off remainder bracts while discarding florets. Stack the bracts and slice thinly. Place the sliced bracts into a bowl of cold water containing juice from 1 lime. Soak briefly (this is to prevent browning of the bracts) and drain before serving.
2.Marinate chicken. Start by deboning chicken drumsticks (see video with link above on how to debone chicken drumsticks, save bones for broth). Then cut chicken fillet into 1” slices. Marinate chicken with a mixture of fish sauce, shallots, black pepper and oil for 30min in the refrigerator.
3. Marinate Shrimp. In a bowl, combine shrimp with fish sauce, shallots, black pepper and oil. Cover and refrigerate for 20 min.
4. Prepare mi quang broth. In a pot over high heat, sautee chicken until brown. (It’s perfectly normal to not have the chicken fully cooked at this point. We will continue to cook the chicken in the simmering broth later on). Add chicken stock, cover and bring to a simmer then add chicken bones (make sure to skim the foam on the surface as needed). After 5-10min, add in pineapple and tomatoes. Simmer once more until pineapple and tomatoes soften.
5. Mi quang noodles. Add noodles to boiling water. Stir and cook for 8min. Remove noodles and drain any excess water. Dissolve turmeric powder in 2 tbsp of water and add that to noodles along with hanh phi. Toss gently until noodles turn bright yellow.
6. Serve. In a serving bowl, place a cup of cooked noodles. Pour broth, chicken and shrimp over noodles. Garnish with chopped scallions and fried shallots. Enjoy with toasted sesame seeds and chopped peanuts along with fresh greens and herbs. Add rice crackers to give the soup a bit of crunch!

Raihandm: Looks like a ton of protein in one plate.Thanks for sharing i will make it must.

BushyEyes: this looks really tasty!

tpkha: Preparation Way casserole pasta with shrimp topped with red sauce and cream with cheese Egyptian
https://www.tpkha.com/pasta-casserole-shrimps/
Try it and it is delicious