Mì Quảng

Wide rice noodles in a concentrated turmeric broth. The pork belly is tender, shrimp are firm, topped with crunchy peanuts and fresh herbs.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1018
• Protein: 31 g
• Carbs: 90 g
• Fat: 58 g

Ingredients

• 400 g Wide rice noodles (ho fun) ( cooked al dente )
• 300 g Pork belly ( thinly sliced )
• 200 g Shrimp ( peeled )
• 8 piece Quail egg ( hard-boiled and peeled )
• 3 tbsp fish sauce
• 1 tsp turmeric
• 2 tbsp Peanut oil
• 50 g Peanut ( roasted and crushed )
• 2 piece Shallot ( chopped )
• 2 piece Garlic ( pressed )
• 10 g Mint ( leaves picked )
• 10 g Coriander ( chopped )
• 1 piece Citrus aurantiifolia (Christm.) Swingle. ( wedges )
• 1 piece Thai chili optional ( sliced )
• 2 piece Nem nướng seasoning mix ( broken into pieces )

Instructions

1. Protein preparation

   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. Sautéing aromatics

   In a skillet, heat the peanut oil. Sauté the chopped shallots until translucent and a sweet aroma is released.

3. Cooking the topping

   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. Plating

   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.

Chef's tips

• 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.

Storage

Keeps for 24h in the fridge, but noodles will lose their texture. Better to store the broth and proteins separately.