Mi Quang (Turmeric Noodles with Pork and Shrimp)
Ingredientsfor 2
480
Cal
32g
Protein
54g
Carbs
14g
Fat
- 112 oz wide turmeric rice noodles (mi quang noodles) or wide rice noodles
- 28 oz pork shoulder, sliced thin
- 38 oz large shrimp, peeled and deveined
- 43 tablespoons fish sauce
- 51 tablespoon turmeric powder
- 61 tablespoon annatto oil or vegetable oil with 1/2 teaspoon paprika
- 74 shallots, sliced
- 84 cloves garlic, minced
- 91 cup chicken broth
- 101/2 cup peanuts, roughly crushed
- 11Sesame rice crackers (banh trang me)
- 12Fresh herbs: bean sprouts, mint, basil, green onions
- 13Lime and chili for serving
Instructions
- 1
Heat annatto oil in a pot over medium-high heat. Add shallots and garlic, fry until golden, about 3 minutes. Add turmeric, stir 30 seconds until fragrant.
- 2
Add pork slices, cook 3 minutes until browned. Add shrimp, cook 2 more minutes until pink. Add fish sauce and chicken broth. Simmer 10 minutes — mi quang uses much less broth than pho; the dish should have just enough liquid to coat the noodles, not swimming in soup.
- 3
Cook noodles according to package directions until just tender. Drain.
- 4
Divide noodles among bowls. Ladle the pork, shrimp, and their concentrated broth over the noodles — there should be only a few tablespoons of broth per bowl.
- 5
Top with crushed peanuts, bean sprouts, fresh herbs, and broken sesame rice crackers. Squeeze lime over everything. Mix thoroughly before eating — the crackers soften as they absorb the broth and are a defining textural element.