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Mi Quang: Vietnamese Turmeric Noodles with Shrimp and Pork

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

Broth
  • 1 lb pork neck bones or spare ribs
  • 8 oz shrimp peeled and deveined; save the shells
  • 6 cups water
  • 1 tablespoon neutral oil
  • 1 tablespoon annatto seeds or 1/2 tsp turmeric powder, for color
  • 1 small shallot minced
  • 3 cloves garlic minced
  • 2 tablespoons fish sauce plus more to taste
  • 1 teaspoon sugar
  • 1/2 teaspoon black pepper
Noodles and toppings
  • 12 oz dried mi quang noodles or wide flat rice noodles
  • 8 oz pork belly or pork shoulder thinly sliced
  • 1 teaspoon turmeric powder for the pork marinade
  • 1 tablespoon fish sauce for the pork marinade
  • 1/2 teaspoon black pepper
  • 4 scallions thinly sliced, greens and whites separated
  • 3 tablespoons neutral oil for scallion oil
  • 1/3 cup roasted peanuts coarsely crushed
  • 4 large sesame rice crackers (banh trang me) toasted
  • Lime wedges for serving
  • Sliced Thai chilies or chili sauce for serving
Herb plate
  • 2 cups shredded lettuce or cabbage
  • 1 cup bean sprouts
  • 1/2 cup thinly sliced banana blossom optional; soak in lemon water
  • Fresh mint, cilantro, and Vietnamese perilla as available

Method
 

  1. Simmer the pork neck bones and shrimp shells in 6 cups of water for 40 minutes, skimming foam. Strain and discard the solids.
  2. Heat 1 tablespoon oil, sizzle the annatto seeds 30 seconds until the oil turns orange-red, then discard the seeds. Add shallot and garlic; cook 1 minute. Add the strained stock, fish sauce, sugar, and black pepper; simmer 10 minutes. Season boldly — the broth should taste intense.
  3. Toss the sliced pork with turmeric, fish sauce, and black pepper. Sear in a hot skillet with a splash of oil until golden at the edges, 5–6 minutes. Set aside.
  4. Sear the shrimp in the same skillet, about 2 minutes per side, until pink and curled. Remove from heat.
  5. Heat 3 tablespoons neutral oil until shimmering and pour over the sliced scallion greens in a heatproof bowl to make scallion oil.
  6. Boil the soaked noodles 4–6 minutes until tender with a bit of bounce. Drain, rinse briefly in cool water, and divide among 4 wide, shallow bowls.
  7. Arrange pork and shrimp over the noodles. Ladle 1/2 to 3/4 cup of hot broth over each bowl — just enough to pool at the bottom. Spoon over scallion oil, scatter crushed peanuts, and add a handful of herbs. Serve immediately with toasted sesame rice crackers, lime wedges, and chilies.