Mì Quảng gà — turmeric chicken noodles from Quảng Nam

Marinate the chicken: combine the chicken, shallots, garlic, lemongrass, turmeric, black pepper, fish sauce, sugar and 30 ml peanut oil in a bowl. Toss well, cover and refrigerate for 20 minutes.

Braise the chicken: heat a heavy lidded pan over medium-high heat. Add the chicken and all the marinade. Sear and stir for 5–7 minutes, until the outside is no longer raw and the aromatics smell fragrant. Pour in the chicken stock, bring to a gentle simmer, cover partly and cook for 18–22 minutes, stirring once or twice. Check the thickest chicken pieces with an instant-read thermometer; they must reach at least 74°C. Uncover and simmer briefly if needed until the sauce is savory and lightly concentrated but still pourable. Taste and adjust with a little water or fish sauce only if needed.

Prepare the noodles and garnishes: cook the noodles according to the package directions until tender but resilient, then drain well and keep covered. Divide the lettuce, bean sprouts and herbs among four bowls. Crush the peanuts and break the rice crackers into bite-size pieces. Heat 15 ml peanut oil until shimmering, pour it carefully over the sliced scallions in a heatproof bowl and set aside.

Assemble the bowls: divide the noodles over the fresh greens. Spoon chicken and aromatics over each portion, then ladle about 120–150 ml of concentrated broth into each bowl—enough to season and moisten the noodles, not submerge them. Add the scallion oil and crushed peanuts. Place the cracker pieces on top or alongside so they remain crisp. Serve with lime wedges and optional chili.

Serve and store: mix each bowl before eating so the herbs, noodles, chicken and small amount of broth come together. Refrigerate leftover chicken and broth within 2 hours at or below 4°C, use within 3–4 days and reheat to 74°C. Store noodles, greens and crackers separately; assembled bowls soften and do not keep well.