Native to the Quảng Nam region of central Vietnam, this noodle dish tosses turmeric-tinted flat rice noodles with shrimp and just enough of a concentrated sauce to coat them. Unlike most Vietnamese noodle soups, it is served with very little broth rather than a full bowl of it.
Boil the thick rice noodles according to the package instructions, then drain and rinse under cold water.
Heat the oil and sauté the onion and garlic until soft, add the turmeric, and once fragrant stir in the shrimp. Once the shrimp turns pink, add the tomato paste, fish sauce and hot water and simmer for 5 minutes.
Stir the leftover shredded chicken breast into the sauce and cook for another 3 minutes until heated through.
Divide the boiled noodles among deep bowls, spoon over the sauce with the shrimp and chicken, then garnish with roasted peanuts and fresh mint before serving.
If you do not rinse the noodles in cold water right after boiling they will clump together. Do not overcook the shrimp; pull them into the sauce as soon as they turn pink or they will turn rubbery. Allergens: contains shellfish (shrimp), fish (fish sauce), and nuts (peanut).
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