This noodle dish from Vietnam’s Quang Nam Province is made with thick rice noodles colored with turmeric, shrimp, and a small amount of dark sauce. Unlike other Vietnamese noodle soups, it is served with just enough sauce for the noodles to absorb, rather than a large amount of broth.
Cook the thick rice noodles in boiling water according to the package directions. Drain and rinse with cold water.
Heat the cooking oil in a pan and sauté the onion and garlic until softened. Add the turmeric, and once fragrant, stir in the shrimp. When the shrimp turn pink, add the tomato paste, fish sauce, and hot water. Simmer for 5 minutes.
Add the shredded leftover chicken breast to the sauce and stir until heated through, about 3 minutes.
Divide the cooked noodles among deep bowls. Spoon the sauce, shrimp, and chicken over them, then garnish with the roasted peanuts and fresh mint and serve.
Rinse the noodles with cold water immediately after cooking to keep them from sticking together. Do not overcook the shrimp; add them to the sauce as soon as they turn pink, or they will become rubbery. Allergens: contains shellfish (shrimp), fish (fish sauce), and peanuts.
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