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.
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.
To make this dish authentic and flavourful, here's what I use at home:
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.
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.
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.
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) 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.
