Entree: Vietnam – Central Vietnam – Mì Quảng (Quang-style turmeric noodles)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) wide rice noodles (Mì Quảng-style)
- 12 oz (340 g) pork shoulder, thinly sliced
- 8 oz (225 g) shrimp, peeled and deveined
- 6 quail eggs, boiled and peeled, approx. 4 oz (115 g) total
- 1 lb (454 g) pork neck bones or small pork bones (for stock)
- 3 cups (720 ml) water (to start stock) plus more as needed
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) sugar
- 1 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) annatto (achiote) oil or 1 tbsp (15 ml) neutral oil + 1 tsp (5 g) annatto seeds warmed
- 4 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tsp (3 g) turmeric powder (or 1 tbsp (6 g) fresh grated turmeric)
- 1/2 cup (120 ml) dry white wine or 2 tbsp (30 ml) rice vinegar (optional, for deglaze)
- 4 scallions, thinly sliced (white and green parts separated)
- 1/2 cup (70 g) roasted peanuts, coarsely chopped
- 1 cup (25 g) mixed fresh herbs: Thai basil, cilantro, and Vietnamese coriander (rau răm)
- 1 cup (100 g) bean sprouts
- 6 sesame rice crackers (bánh tráng mè) or rice crisps
- 2 limes, cut into wedges
- Salt to taste

Instructions

1. Step 1: Make the quick stock — in a medium pot, add pork neck bones and 3 cups (720 ml) water. Bring to a boil, skim scum, then reduce heat and simmer 30–40 minutes with one halved shallot and a few shrimp shells (if available) to enrich flavor. Strain and reserve about 2 cups (480 ml) of broth; discard solids.
2. Step 2: Prepare proteins — season sliced pork shoulder with 1 tbsp (15 ml) fish sauce, 1/2 tsp black pepper, and 1/2 tsp sugar; toss and set 10 minutes. Pat shrimp dry and season lightly with salt and pepper.
3. Step 3: Make annatto oil — heat 1 tbsp (15 ml) vegetable oil; if using annatto seeds, add 1 tsp (5 g) seeds and warm until oil is orange, then remove seeds. If using prepared annatto oil, warm it gently. Remove from pan and reserve most; keep 1 tbsp (15 ml) in skillet for cooking.
4. Step 4: Sauté aromatics and pork — in the skillet with reserved annatto oil, add sliced shallots and half the minced garlic; cook until translucent. Add turmeric powder and stir 30 seconds. Increase heat, add marinated pork and sear until cooked through and slightly caramelized; deglaze with 1/2 cup (120 ml) broth or white wine/rice vinegar if pan is sticky.
5. Step 5: Cook shrimp and warm quail eggs — push pork to side, add a little oil if needed and cook shrimp 1–2 minutes per side until just opaque. In the same pan warm peeled quail eggs briefly to glaze with annatto oil.
6. Step 6: Finish broth — take reserved 2 cups (480 ml) strained broth, add 1 tbsp (15 ml) fish sauce, remaining minced garlic and sliced scallion whites; simmer briefly to marry flavors. The broth for Mì Quảng should be concentrated and only a small amount is served per bowl; adjust seasoning with salt, fish sauce and a pinch of sugar.
7. Step 7: Prepare noodles and garnishes — blanch wide rice noodles in boiling water 20–30 seconds until heated through (do not overcook), drain and divide among 4 bowls. Toast peanuts briefly in a dry pan if not already roasted.
8. Step 8: Assemble bowls — arrange noodles, top with a portion of sautéed pork and 2 oz (55 g) shrimp per bowl (approx.), add 1–2 quail eggs, sprinkle chopped roasted peanuts and scallion greens. Add a small ladle (about 1/3–1/2 cup / 80–120 ml) of hot concentrated broth over each bowl — just enough to moisten.
9. Step 9: Serve with herbs and crackers — serve immediately with a plate of mixed fresh herbs, bean sprouts, lime wedges and sesame rice crackers to crumble on top for crunch. Adjust fish sauce or lime to taste.
10. Step 10: Eat traditionally — toss gently in the bowl so noodles pick up broth and flavors; enjoy with crackers broken over the top for textural contrast.