Vietnamese Mi Quang Turmeric Noodles

Ingredients

• 10 oz flat rice noodles
• 12 oz boneless chicken thigh, cut into bite-size pieces
• 3 tbsp neutral oil
• 1 large onion, diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 1/2 tsp ground turmeric
• 3 tbsp fish sauce
• 1 1/2 cups chicken broth
• 1/3 cup roasted peanuts, crushed
• 2 sesame rice crackers
• 2 cups lettuce, herbs, and bean sprouts
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Toss the chicken with the turmeric, half the garlic, 1 tablespoon of the fish sauce, and plenty of pepper and leave for 15 minutes.
2. Heat the oil in a pot over medium-high heat and brown the chicken for 5 to 6 minutes, turning, until coloured on all sides.
3. Add the onion and cook for 5 minutes, then the remaining garlic and the ginger for 30 seconds.
4. Pour in the broth and simmer for 12 to 15 minutes, until the chicken reaches 165F (74C) and the liquid has reduced by about a third.
5. Mi quang is not a soup. The broth should barely come up the sides of the bowl and coat the noodles rather than submerge them, so reduce it further if it looks generous.
6. Season with the remaining fish sauce and taste; because there is so little of it, the broth must be intensely savoury.
7. Soak the noodles in just-boiled water for 5 minutes until soft, then drain well.
8. Divide the noodles between wide shallow bowls, ladle just enough broth and chicken over to moisten them, and top with the peanuts, broken rice crackers, lettuce, herbs, sprouts, and lime wedges.

Allergen note: Contains fish, peanuts, and sesame.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.