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Lotus Root Mi Quang
🇻🇳 Vietnamese

Lotus Root Mi Quang

🇻🇳 Vietnamese

Broth-soaked noodles, tender lotus root and fresh herbs layered bite by bite. About 35 minutes from fridge to table.

Prep 15 min Cook 20 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
  • Chicken Broth600 ml
  • Lotus Root300 g
  • Crushed Peanuts50 g

Instructions

  1. 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. 2

    Cook the noodles separately so the broth stays clean, and divide them between deep bowls.

  3. 3

    Cook the lotus root gently in the simmering broth until just done, then lift out and slice or portion.

  4. 4

    Ladle the piping-hot broth over the noodles and arrange the lotus root on top.

  5. 5

    Finish with mint leaves, spring onions and a wedge of lime on the side.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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