🇻🇳 Vietnamese
Squid Mi Quang
🇻🇳 Vietnamese
A steaming bowl of noodles in deeply savoured broth with squid — the ultimate vietnamese comfort in a bowl. About 32 minutes from fridge to table.
Prep 15 min Cook 17 min Serves 2 Medium
Ingredients
- Saltto taste
- Ginger4 slices
- Turmeric Powder1 tsp
- Mint Leaveshandful
- Fish Sauce2 tbsp
- Rice Noodles250 g
- Shallots3 cloves, smashed
- Stock or Broth1.2 litres
- Noodles200 g
- Squid400 g
- Chicken Broth600 ml
- Crushed Peanuts50 g
Instructions
- 1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the fish sauce and salt.
- 2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
- 3
Cook the squid gently in the simmering broth until just done, then lift out and slice or portion.
- 4
Ladle the piping-hot broth over the noodles and arrange the squid on top.
- 5
Finish with mint leaves, spring onions and a wedge of lime on the side.
Chef's tip
Prep everything before the heat goes on — vietnamese cooking moves fast once it starts.
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