Mì Quảng
Ingredients
- 400 gWide rice noodles (ho fun) (cooked al dente)
- 300 gPork belly (thinly sliced)
- 200 gShrimp (peeled)
- 8 pcQuail egg (hard-boiled and peeled)
- 3 tbspfish sauce
- 1 tspturmeric
- 2 tbspPeanut oil
- 50 gPeanut (roasted and crushed)
- 2 pcShallot (chopped)
- 2 pcGarlic (pressed)
- 10 gMint (leaves picked)
- 10 gCoriander (chopped)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (wedges)
- 1 pcThai chili (sliced)
- 2 pcNem nướng seasoning mix (broken into pieces)
Method
Wide rice noodles in a concentrated turmeric broth. The pork belly is tender, shrimp are firm, topped with crunchy peanuts and fresh herbs.
- 1
Slice the pork belly into thin strips. Peel the shrimp, keeping the tail. Marinate everything with fish sauce, pressed garlic, and turmeric. The meat should be well-impregnated with the bright yellow color.
- 2
In a skillet, heat the peanut oil. Sauté the chopped shallots until translucent and a sweet aroma is released.
- 3
Add the pork and shrimp. Sear over high heat. Pour in a little water to get a short juice that just skims the meat. Let reduce until the sauce coats the spoon.
- 4
Place the wide rice noodles at the bottom of the bowl. Pour a ladle of topping and juice. Add the quail eggs, roasted peanuts for crunch, chopped fresh herbs, and pieces of banh-trang-nuong.
Frequently asked questions
How do you get this dish right?
- The broth should not drown the noodles; it's a short sauce, not a soup.
- If you can find fresh turmeric, grate it for an even more vibrant color.
How long does this dish keep?
Keeps for 24h in the fridge, but noodles will lose their texture. Better to store the broth and proteins separately.
