🇻🇳 Vietnamese

Tofu Mi Quang

Name: Tofu Mi Quang
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 4 slices Ginger; 1 tsp Turmeric Powder; handful Mint Leaves; 500 g Tofu; 2 tbsp Fish Sauce; 250 g Rice Noodles; 3 cloves, smashed Shallots; 1.2 litres Stock or Broth; 200 g Noodles; 600 ml Chicken Broth; 50 g Crushed Peanuts

🇻🇳 Vietnamese

A steaming bowl of noodles in deeply savoured broth with tofu — the ultimate vietnamese comfort in a bowl. Ready in 37 minutes including prep.

Prep 15 min Cook 22 min Serves 2 Medium

Ingredients

Saltto taste
Ginger4 slices
Turmeric Powder1 tsp
Mint Leaveshandful
Tofu500 g
Fish Sauce2 tbsp
Rice Noodles250 g
Shallots3 cloves, smashed
Stock or Broth1.2 litres
Noodles200 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 tofu 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 tofu on top.
5
Finish with mint leaves, spring onions and a wedge of lime on the side.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: VEGAN QUANG NOODLE - Mi Quang Chay (+ My new online store!) | Helen's Recipes · on YouTube