Mi Quang Turmeric Noodles with Shrimp and Pork
A vibrant central Vietnamese specialty featuring sunshine-yellow turmeric noodles bathed in a small amount of rich, concentrated shrimp and pork broth, then piled high with herbs, peanuts, sesame rice crackers, and a hard-boiled egg. Colorful, bold, and deeply satisfying, mi quang is a celebration in a bowl.
Ingredients
- 14 oz mi quang noodles (wide, flat rice noodles)
- 8 oz pork shoulder, sliced thin
- 8 oz large shrimp, peeled and deveined
- 1 tablespoon ground turmeric
+ 13 more ingredients
Instructions
Heat vegetable oil in a large pot over medium heat. Add the garlic and shallots and fry until fragrant and golden, about 2 minutes.
Add the turmeric and stir for 30 seconds until the oil turns a deep golden yellow and the turmeric is bloomed.
Add the sliced pork and cook until browned on the outside, about 3-4 minutes. Add the diced tomato and cook until softened.
Pour in the broth, fish sauce, and sugar. Bring to a simmer and cook for 20 minutes until the pork is tender and the broth is concentrated and flavorful.
Add the shrimp to the broth and cook for 3-4 minutes until pink and curled. Remove the shrimp and pork with a slotted spoon and set aside.
Cook the mi quang noodles according to package directions until just tender. Drain and toss with a tiny drizzle of oil to prevent sticking.
Divide the noodles among bowls. Arrange the pork and shrimp on top, then add half a hard-boiled egg to each bowl.
Ladle a small amount of the concentrated broth over each bowl. The noodles should be moistened, not submerged.
Serve with crushed peanuts, sesame rice crackers, shredded banana blossom, bean sprouts, fresh herbs, chili, and lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI