This Vietnamese Turmeric Noodles, also known as Mỳ Quảng in Vietnamese, is a must-try traditional dish that’s full of bold flavours, vibrant colour and homey comfort. Originating from Quang Nam in Central Vietnam, the dish carries the name Mỳ Quảng to honour its roots. Over time, it has travelled far beyond its hometown, becoming a beloved choice not just across the S-shaped land of Vietnam but also in kitchens worldwide – enjoyed by Vietnamese communities overseas and international food lovers alike.
Why is Mỳ Quảng so loved?
What makes this dish so special is the harmony between the ingredients. You’ve got chewy, silky flat yellow noodles paired with hearty toppings like chicken, pork belly, prawns and eggs. Everything is brought together with a flavourful, slightly oily broth that’s rich in umami. Unlike other noodle soups, the broth in Vietnamese Turmeric Noodles doesn’t submerge the whole bowl – it’s just enough to coat and carry all the flavours beautifully. And that’s exactly what makes this dish stand out. The broth isn’t there to fill the bowl, it’s the soul of the dish.
I personally love the chicken version of Vietnamese Turmeric Noodles. Not only is it simple and easy to make, but using bone-in chicken builds layers of flavour in the broth. This version really lets the dish shine without too much fuss.
Ingredients you’ll need for Vietnamese Turmeric Noodles
To make this dish authentic and flavourful, here’s what I use at home:
- Chicken – I go for a whole medium chicken when cooking for a family of five. Using poultry scissors, I cut it into bite-sized pieces (bone-in). If I’m short on time, drumsticks also work well, but using a full chicken adds more depth to the broth.
- Pork belly – I use supermarket belly strips, slicing them into 0.5cm thick pieces.
- Turmeric – A key ingredient to give the dish it’s iconic golden hue and earthy flavour.
- Shallots and garlic – Minced for marinating and frying.
- Lemongrass – A couple of stalks, buised and chopped into 4-5cm long pieces.
- Annatto oil – Adds a gorgeous orange tint (made using this recipe)
- Boiled eggs – Quail eggs are traditional, but I use chicken eggs for ease.
- Fish sauce, salt, oil and peanut butter – For seasoning and that nutty depth.
- Roasted peanuts – For garnish and crunch.
- Sesame rice crackers (optional) – Perfect for serving on the side.
- Fresh salad veg – Think shredded banana flower, beansprouts, mint, coriander, lettuce.
- Lemongrass chilli sauce – Make it from scratch here or use siracha in a pinch.
- Quang-style noodles – These are flat rice noodles with turmeric added. If you don’t have them, regular flat rice noodles are fine. I just pour boiling water over them, cover with a lid and let them soak for four minutes.
How to cook Mỳ Quảng
Let’s get cooking!
Start by marinating the chicken. Mix the chicken pieces with turmeric, fish sauce, salt, a bit of sugar and minced shallots and garlic. Set aside for 10 minutes to soak up the flavours. Do the same with pork belly – just a touch of turmeric and some fish sauce.
While the meat is marinating, hard boil five eggs then peel them once cooled.
Build that beautiful both
Now for the broth – the heart of Vietnamese Turmeric Noodles.
In a large pan, heat some olive oil and fry the remaining shallots and garlic until golden and fragrant. Then add a spoonful of peanut butter – stir quickly so it melts and infuses the oil with a nutty flavour. If you have peanut oil, even better.
Add in the marinated chicken and stir on high heat for about 5-7 minutes until the chicken is sealed. Pour in 1 litre of cold water, bring to a boil, then toss in the lemongrass. Lower the heat and let it simmer gently.
Meanwhile, in a separate pan, stir-fry the pork belly in annatto oil for around 5-7 minutes. Add the boiled eggs and stir gently, careful not to break them. Once the pork is nicely cooked, transfer both the pork and eggs into the chicken broth.
Let everything simmer together another 15-20 minutes. The result? A deep, rich broth that’s packed with flavour.
Assembling the bowl
Time to serve up your homemade Mỳ Quảng!
Place a portion of cooked noodles into a bowl. Halve an egg and place it on top, along with some chicken pieces and slices of pork belly. Add a sprinkle of chopped spring onions, pour in a couple of ladles of broth and finish with a generous handful of roasted peanuts.
And there you have it – a warming, aromatic bowl of Vietnamese Turmeric Noodles. Don’t forget the lemongrass chilli sauce, fresh herbs, beansprouts and banana flower if you have it. Mix it all together and tuck in. It’s hearty, fragrant and absolutely moreish.
Final thoughts
Vietnamese Turmeric Noodles (Mỳ Quảng) is more than just a dish – it’s a taste of Central Vietnam, a celebration of colour, texture and flavour. Whether you’re new to Vietnamese cooking or looking for a comforting classic, this recipe is one to keep coming back to. Try it and let me know how you’re getting on with the recipe.
Vietnamese Turmeric Noodles (Mỳ Quảng)
Description
Vietnamese Turmeric Noodles (Mỳ Quảng) is vibrant Central Vietnamese dish made with golden turmeric noodles, bone-in chicken, pork belly, eggs and fresh herbs. It's rich, fragrant and full of flavour, with just enough savoury broth to bring everything together. This easy chicken version captures the authentic taste of Mỳ Quảng and brings a comforting, colourful bowl of Vietnam to your table.
Ingredients
Protein & Broth
Aromatics & Flavourings
Noodles & Garnish
Instructions
-
- Marinate chicken with turmeric, fish sauce, salt, sugar, 1/2 garlic and shallots. Do the same with pork belly using a touch of turmeric and fish sauce. Set aside.
- Boil the eggs until hard, peel and set aside.
- In a large pan, fry remaining shallots and garlic in oil until golden. Stir in peanut butter.
- Add chicken, stir-fry 5-7 minutes, then pour in water. Add lemongrass and simmer.
- In another pan, stir-fry pork belly with annatto oil. Add boiled eggs, stir gently.
- Transfer pork and eggs to the chicken broth. Simmer everything together for 15-20 minutes.
- Soften noodles per packet instructions.
- To serve, add noodles to a bowl, top with chicken, pork and halved eggs. Add broth, peanuts, herbs and chilli oil.
Note
- If you can't find Quang noodles, use flat rice noodles.
- Add fresh banana flower for an extra authentic crunch.
- Adjust broth saltiness to taste - it should be rich but not overpowering.
