Mì Quảng Tôm

Mì Quảng Tôm is a vibrant Vietnamese noodle dish featuring succulent shrimp, fresh herbs, and a rich, aromatic broth. This high-protein meal is a delightful fusion of flavors and textures, perfect for a satisfying lunch or dinner.

Ingredients

• Rice noodles - 150 grams
• Shrimp (peeled and deveined) - 200 grams
• Chicken broth - 500 ml
• Turmeric powder - 1 teaspoon
• Garlic (minced) - 3 cloves
• Shallots (sliced) - 2 medium
• Peanut oil - 2 tablespoons
• Cilantro (chopped) - 2 tablespoons
• Mint leaves (chopped) - 2 tablespoons
• Lime (cut into wedges) - 1
• Roasted peanuts (crushed) - 30 grams
• Bean sprouts - 100 grams
• Chili pepper (sliced) - 1 (optional)
• Fish sauce - 1 tablespoon
• Sugar - 1 teaspoon
• Salt - to taste

Steps

1. Soak the rice noodles in warm water for about 15 minutes until they are soft. Drain and set aside.
2. In a large pot, heat the peanut oil over medium heat. Add the minced garlic and sliced shallots, sautéing until fragrant and golden brown.
3. Add the shrimp to the pot and cook until they turn pink, about 3-4 minutes. Stir in the turmeric powder, fish sauce, and sugar.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 5 minutes to allow flavors to meld.
5. Add the soaked rice noodles to the pot, stirring gently to combine with the broth and shrimp. Cook for an additional 2-3 minutes until the noodles are heated through.
6. Remove from heat and season with salt to taste.
7. Serve the mì Quảng in bowls topped with bean sprouts, cilantro, mint leaves, crushed peanuts, and sliced chili pepper. Add lime wedges on the side for squeezing over the dish.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 170 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from shrimp, which supports muscle growth and repair.
• Rich in vitamins and minerals from fresh herbs and vegetables, promoting overall health.

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