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Home » Recipes » All Recipes

Vietnamese Noodles with Chicken: Mì Quàng Gà

Published: Jan 20, 2024 · By Lisa Goldfinger · 5 Comments · This post may contain affiliate links

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Pinterest pin with Bowl of noodles and chicken with herbs and lettuce topped with peanuts, a spoon scooping some of the chicken and noodles and text that says Mi Quang Ga: Vietnamese noodles with Chicken
Pinterest pin with Bowl of noodles and chicken with herbs and lettuce topped with peanuts, a spoon scooping some of the chicken and noodles and text that says Mi Quang Ga: Vietnamese noodles with Chicken

Introducing Mì Quàng Gà, an incredible noodles and chicken dish from Vietnam! Chili, garlic and lemongrass marinated chicken, vermicelli rice noodles, intensely flavorful turmeric broth and a crunchy fresh topping of herbs and peanuts.

This delightful signature dish of Hoi An is easy enough for weeknight dinner and is also great for gatherings. Serve it in big bowls and put out a basket of toppings for everyone to help themselves!

Bowl of noodles and chicken with herbs and lettuce topped with peanuts, a spoon scooping some of the chicken and noodles.

Mì Quảng

Mì Quảng is a Vietnamese noodles dish that typically features thick rice noodles, pork, shrimp, beef, fish or chicken (Ga), a small amount of extremely flavorful broth, and a variety of toppings such as fresh herbs and salad greens, hard-boiled eggs, and roasted peanuts. Turmeric is used for flavor and to give the broth and noodles their signature yellow color.

I learned how to make Mì Quàng Gà at a cooking class in Hoi An, which is in the region of Vietnam where this dish originated. When my husband Eddie and I sat down and sampled the creation we had just cooked, Eddie's first words were: "I would be very happy to eat this on a regular basis!" Exactly what I was thinking!

What impressed me so much about mi quang ga, in addition to its tantalizing flavors, was how quickly and easily it all came together. Fifteen minutes for slicing and dicing, ten minutes to marinate the chicken. Then once you turn on the heat under your pot, fifteen minutes later you are slurping velvety noodles and tender chicken in rich spicy broth.

bowl of vermicelli noodles and bite size piece of chicken in turmetic broth with herbs on the side and a spoon above with some chicken in it and noodle that are hanging down.

Vietnamese Noodles with Chicken in Turmeric Broth

Upon further research I discovered that there are as many different ways to make this dish as there are cooks. And while there are lots of delicious-looking authentic Mì Quàng recipes online, many of them take upwards of an hour and a half to prepare, like this one which has a complex shrimp and pork broth and this one which starts with a whole chicken and has quite an involved series of steps.

Clearly, our Hoi An cooking teacher wanted us to learn an easy version of this amazing signature dish of the region. You may like to delve into some of the more complex Mi Quang recipes at some point, but I hope you'll give this simpler Mì Quàng Gà recipe a try - it is quick, authentic and it tastes great!

Bowl of noodles and chicken with herbs and lettuce topped with peanuts

Ingredients for Mì Quàng Gà

Here's what you'll need to make this dish. It may seem like a long list, but I think you'll find you already have many of these ingredients in your fridge or pantry.

ingredients on a marble countertop: two boneless chicken breasts, two stalks lemongrass, two tomatoes, two scallions, a yellow onion, a shallot, an egg, a garlic bulb, a pack of rice noodles, bottle of fish sauce, jar of turmeric, gar of 5 spice powder.

For the Broth

  • Chinese five spice powder - This spice mix is a culinary marvel because it combines five spices - fennel, clove, star anise, cinnamon and Sichuan (or white) peppercorn - that embody the five fundamental tastes: sweet, savory, bitter, sour, and umami. It's a popular cooking ingredient in Vietnam and across Asia.
  • Lemongrass - imparts wonderful lemon flavor and other subtle, aromatic flavors. The tough stalk requires peeling, pounding and chopping but it's a worthwhile effort to unleash a unique and marvelous flavor.
  • Garlic and shallot - aromatics for marinating the chicken and flavoring the broth
  • Small red chili - small, thin red chilies are fiery. The red chili in this dish acts as the thermostat. To turn up the heat, add the whole chili with seeds and all. For less heat, remove the seeds and use half of the chili or a quarter.
  • Salt, sugar, black pepper, turmeric - seasonings to flavor and color this dish
  • Fish sauce - an essential ingredient in Vietnamese cooking. Surprisingly this doesn't add a fishy flavor; it adds a rich umami (meaty) flavor.
  • Boneless skinless chicken breast
  • Egg - to thicken the broth
  • Yellow onion, tomatoes, scallions - fresh vegetables to enrich the texture and flavor of the broth.

For The Noodles

  • Traditional noodles for this dish are thick yellow rice noodles called Quang Noodles. If you have access to an Asian grocer, look for the authentic noodles. Whether they are yellow in color or not, these thick rice noodles hold up well in the broth. If you can't find them, use any packaged wide rice noodles. Soak them for a minute less than the recommended time so they are al dente, as they'll soften more in the hot broth.

For The Toppings

  • Herbs and greens such as cilantro, mint, Thai basil, baby lettuces and/or micro greens.
  • Roasted peanuts for sprinkling on top
  • Puffy Rice Crackers - for serving - traditional Vietnamese crackers served with Mi Quang are Banh Trang Me, puffy crackers with sesame seeds made from rice or tapioca flour. Look for them in Asian grocery stores or order them on Amazon. They look like thin stiff discs but put them in the microwave for a minute or so and they will magically puff up. If you order them, don't be surprised if the package arrives with lots of broken pieces (mine did). It doesn't matter because you want the crackers to be broken into smaller pieces anyway.
package of banh trang me den crackers on a marble countertop
a flat hard sesame cracker and one that is white and puffed up.

How to make Mì Quàng Gà

I suggest you have all of the ingredients sliced and diced and near your pot because once you start cooking this dish comes together fast.

Ingredients on a marble countertop. Chopped onions, sliced tomatoes, chopped scallions, sliced chicken breast, a whisked egg, turmeric in a small bowl, a 4-cup measuring cup filled with water.
  • Marinate the chicken - combine the five spice powder, chopped lemongrass, shallot, garlic, chili, salt, sugar, black pepper and fish sauce in a bowl. Add the sliced chicken and toss to coat. Leave to marinate for 10 minutes.

While the chicken is marinating, you can use this time to wash and prep the herbs you'll use for your toppings.

  • Heat oil in a heavy pot with a lid and sauté the chicken until it loses its pink color. Toss in the turmeric and then the egg and stir, to coat the chicken.
strips of marinated chicken cooking in a Dutch oven.
pot of yellow colored sauteed chicken and a small bowl above pouring a whisked egg into the pot.
  • Add water to the pot along with the chopped onion and sliced tomatoes. Cover the pot and simmer for 10 minutes. Remove the pot from the heat and stir in the chopped scallions.
Water being poured into a Dutch oven filled with sauteed turmeric chicken.
tomatoes and onions added to a big pot of broth and chicken

Now that you have the spicy chicken broth, it's time to assemble the dish.

Round Dutch oven half filled with a pieces of chicken in broth with bits of tomato and scallion, lettuce and puffy rice crackers in the background
Turmeric broth with chicken, tomatoes, chopped scallions and a wooden spoon in the liquid.

How to serve it

The traditional way to serve Mì Quàng is to place mixed fresh herbs into each bowl, add a portion of rice noodles and ladle the soup over the top, making sure to keep the level of the liquid just below the noodles. Serve with rice crackers on the side.

But, as we learned in our Hoi An cooking class, every cook has their own unique way to prepare and serve this Vietnamese noodles dish. Presenting the toppings on the side is definitely a great option. It's festive and gives everyone a chance to choose what they like from the pile.

basket of herbs, lettuces and puffy sesame rice crackers next to a bowl of noodles and chicken in turmeric broth and a small bowl of peanuts

Some of my best recipes have been discovered while traveling and they're often dishes I might never think to try like Turkish Manti, authentic Moroccan Meatballs, Costa Rican Patacones, just to name a few.

Mì Quàng Gà was one of my favorite dishes while traveling in Vietnam and it's such a treat to be able to cook it at home. I look forward to hearing what you think about this recipe! If you make it, I hope you'll report back and leave a star rating and a review in the comments section.

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Recipe

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Bowl of noodles and chicken with herbs and lettuce topped with peanuts

Vietnamese Noodles with Chicken: Mì Quàng Gà


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lisa Goldfinger
  • Total Time: 40 mins
  • Yield: 4 servings 1x
Print Recipe

Description

This is a quick and easy Mì Quàng Gà recipe that is perfect for home cooks who want to enjoy this signature dish from central Vietnam. A delicious Vietnamese noodles and chicken dish with an intensely flavorful spicy broth and fresh herbs.

Adapted from a recipe taught to me at Red Bridge Cooking School in Hoi An, Vietnam


Ingredients

Units Scale
  • 2 teaspoons Chinese five spice powder
  • 2 lemongrass stalks, peeled, bruised and finely chopped (note 1)
  • 1 clove garlic, finely chopped
  • 1 shallot, finely chopped
  • 1 small thin red chili, thinly sliced (note 2)
  • 2 teaspoons kosher salt
  • 2 teaspoons white sugar
  • Pinch or two of black pepper
  • 3 tablespoons fish sauce
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 6 ounces dried rice noodles, cooked per package instructions (note 3)
  • 2 scallions, trimmed and thinly sliced crosswise
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 2 teaspoons turmeric
  • 1 large egg, beaten
  • 4 cups of water
  • ½ yellow onion, diced
  • 2 ripe plum or vine tomatoes, thinly sliced crosswise
  • Assorted herbs, lettuces and peanuts for serving (note 4)
  • Sesame Rice Crackers for serving (note 5)

Instructions

  1. In a bowl large enough to hold the chicken, combine the five spice powder, lemongrass, garlic, shallot, chili, black pepper, sugar, salt and fish sauce. Add the chicken, toss to coat and marinate for 10 minutes. 
  2. Heat oil over medium-high heat in a heavy pot or Dutch oven with a lid. When oil is hot, add chicken and sauté 3 minutes or until no longer pink. Add turmeric and stir to coat chicken. Add egg and cook, stirring, for 30 seconds, to coat chicken.
  3. Add water, onion and tomato and bring to a boil, then immediately lower to a simmer and cook, covered, for 10 minutes. Remove from heat and stir in scallions.
  4. To serve, pile a handful of fresh herbs into each bowl. Add a portion of noodles. Ladle the soup on top. Sprinkle with peanuts, if desired. Serve with rice crackers on the side. Alternatively you can add the noodles and broth to the bowls and serve the herbs on the side.

Notes

  1. Lemongrass: To chop lemongrass, first trim off the root and several inches of the hard, dry tip. Next peel off one, two or even three of the thick coarse outer layers to get to the more tender inner stalk. Bruise the tender stalk by placing it under the flat blade of a wide kitchen knife. Then, carefully bang on the top surface of the knife with the heel of your hand to flatten and tenderize the stalk beneath. Now you can more easily slice the stalk thinly crosswise and then chop it finely from there.
  2. Red Chilies: Use the red chili to regulate the heat of the dish. Small thin red chili peppers are usually fiery hot. For a milder dish, remove the seeds and use just a few slices of the chili. If you love heat, use a whole red chili or even two, seeds and all. But I do suggest that you add chilies with caution because once you make the dish too hot, you can't go back. Plus you can always serve extra sliced chilies on the side.
  3. Rice noodles: Traditional noodles for this dish are thick yellow rice noodles called Quang Noodles. When I learned to cook this dish, we made our own rice noodles from scratch but I've also used a variety of store-bought rice noodles with great success. If you have access to an Asian grocer, look for the authentic noodles. If not, I recommend using packaged wide pho rice noodles and soak them for 1 minute less than the suggested time so they are al dente, as they will soften more in the hot broth.
  4. Traditional toppings for Mi Quang include: fresh herbs such as cilantro, mint and Thai basil, lettuces and micro greens, roasted peanuts, bean sprouts, hard boiled quail or chicken eggs, and lime wedges. Use whatever toppings you desire, the more the merrier!
  5. Sesame Rice Crackers: traditional Vietnamese crackers served with Mi Quang are called Banh Trang Me. They are puffy crackers with sesame seeds, made from rice or tapioca flour. You can sometimes find them in Asian grocery stores or you can order them on Amazon. They look like thin stiff discs but put them in the microwave for a minute or so and they will magically puff up. Don't be surprised if the package arrives with lots of broken pieces (mine did). It doesn't matter because you will want the crackers to be broken into smaller pieces anyway. 
  • Prep Time: 25 mins
  • Cook Time: 15 mins
  • Category: Main dish
  • Method: simmer
  • Cuisine: Vietnamese

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

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Filed Under: All Recipes, Asia, Chicken, Dinner

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  1. Rosie Frank

    February 05, 2024 at 8:32 am

    I made this last night for our Sunday family dinner and we all loved it! My six year old daughter cleaned her plate and that is not the norm (she skipped the herbs and hot peppers, which I served on the side). Thank you Lisa! I will be making this delicious dish again and again.

    Reply
  2. bagawray

    January 20, 2024 at 7:13 pm

    Thanks for this quick version! Just got back from Hoi An where we tried this dish. We found it a bit bland there but yours actually sounds much more flavorful. Just wondering about cooking thinly sliced chicken breasts for 10 minutes. That seems like a long time for white meat and I worry that the meat would become tough.

    Reply
    • Lisa Goldfinger

      January 21, 2024 at 8:44 am

      I can understand your concern about overcooking the chicken but it actually is quite tender as long as you gently simmer the soup and don't let it boil. I hope you enjoyed your time in Hoi An - I loved it even though it rained the entire time we were there. If you do make this dish, I'd love to hear your thoughts.

      Reply
  3. Susan Thompson

    January 20, 2024 at 7:06 pm

    Hi Lisa!
    Another winner!
    I have been following your travels with interest and made this recipe tonight. Delicious! I substituted the rice crackers for some Japanese rice crackers at our local Asian mart, and topped it with bean sprouts, daikon cress, Thai basil, roasted peanuts in tamari, and the coup de grace—a squeeze of fresh lime. The chicken was tender, bursting with flavor and I loved the broth. Maybe a future soup base? Brava!

    Reply
    • Lisa Goldfinger

      January 21, 2024 at 8:39 am

      Susan, thank you for being the first to try out my new recipe and for coming back to leave a review. I'm so happy you enjoyed this dish. Your toppings sound amazing and I'm glad that you found substitute crackers. And yes, I agree this would be a fantastic soup base!

      Reply

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