Turmeric Pork and Shrimp Noodle Bowl — Mi Quang
Hoi An central-coast turmeric noodle bowl topped with simmered pork belly and shrimp in a shallow broth perfumed with annatto and shallot, served over wide yellow noodles with peanuts, sesame rice cracker, herbs, and lime.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince shallot and garlic. Slice scallion thin, chilli into rings, quarter limes, and pick herb leaves from stems. Cube pork belly into 2cm pieces, pat shrimp dry. Crush peanuts coarsely.
Build
Steep annatto seeds in 2 tbsp oil over low heat 4 minutes until oil turns brick-red. Strain into a bowl. Toss pork and shrimp with half the shallot, garlic, fish sauce, and brown sugar.
Boil
Bring chicken bones with 500ml cold water to a rolling boil over high 5 minutes, drain, rinse until clean, return to a clean pot with 500ml fresh water.
Sear
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Add pork belly 4–5 minutes turning until edges turn deep mahogany. Push aside, add shrimp 90 seconds until pink. Lift off heat.
Simmer
Tip remaining shallot and garlic into the skillet over medium 1 minute until fragrant. Deglaze with chicken stock, turmeric, annatto oil, salt, and black pepper. Drop to low 20 minutes until rich. While broth simmers, boil rice noodles in a separate pot over high 4–5 minutes until just tender. Drain, rinse, and pile into 2 deep bowls.
Plate
Lay pork and shrimp over noodles, ladle just-enough shallow broth halfway up, scatter scallion, herbs, peanuts, and chilli. Serve sesame rice crackers, lettuce, sprouts, and lime alongside.
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