Mì Quảng chay
Local name : Mì Quảng chay
Turmeric-stained rice noodles in a shallow broth with tofu, peanuts and shards of toasted sesame rice cracker.
Photo : Jpatokal · CC BY-SA 4.0
- Prep
- 25 min
- Cook
- 30 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Method
- Toss the noodles with the turmeric and a spoonful of oil so the colour coats them evenly. Set aside.
- Brown the tofu cubes on all sides in an oiled pan, then lift them out.
- In the same pan, fry the onion and garlic for 3 minutes, add the shiitake and cook for another 5.
- Pour in the stock, soy sauce and sugar, return the tofu, and simmer for 15 minutes. The liquid should stay shallow and concentrated.
- Grill the rice crackers for 1 minute a side, until they puff and brown in patches. Break them into shards.
- Divide the noodles between bowls, ladle over enough broth to cover them halfway, then add tofu, peanuts, herbs and cracker shards.
Mì Quảng comes with very little broth, halfway up the noodles, which is what sets it apart from phở. The herbs and the crisp cracker go on last so they keep their texture. Tamari replaces the soy sauce to avoid gluten.
