Entree: Vietnam – Hoi An / Da Nang – Mi Quang (Central Vietnamese shallow broth turmeric rice noodle bowl served with pork, shrimp, fresh herbs, peanuts, and crunchy rice crackers)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 10 oz (285 g) wide rice noodles (fresh or rehydrated dried mì Quảng noodles)
- 8 oz (225 g) pork shoulder, thinly sliced
- 12 medium shrimp, peeled and deveined, approx. 10 oz (285 g)
- 4 cups (960 ml) pork or chicken stock
- 1 tbsp (15 ml) annatto (achiote) oil or vegetable oil infused with annatto
- 1 tsp (2.6 g) ground turmeric
- 2 tbsp (30 ml) fish sauce
- 1 tsp (4 g) palm sugar or granulated sugar
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 0.3 oz / 9 g)
- 4 scallions, sliced on the diagonal (about 2 oz / 55 g)
- 1 cup (25 g) mixed fresh herbs (rau răm, Thai basil, cilantro)
- 2 cups (200 g) bean sprouts
- 1/4 cup (30 g) roasted crushed peanuts
- 2 limes, quartered
- 4 small banana-flower or sesame rice crackers (bánh đa or bánh tráng mè)
- Salt and black pepper to taste

Instructions

1. Prepare noodles according to package directions or briefly blanch fresh noodles in boiling water until pliable, then drain and set aside.
2. Heat 2 tbsp (30 ml) vegetable oil in a wide skillet or pot over medium heat. Add shallots and garlic and cook until fragrant and softened, about 2–3 minutes.
3. Stir in turmeric and annatto oil, then add pork shoulder slices and sear until browned on both sides, about 4–5 minutes. Season with 1 tbsp (15 ml) fish sauce and 1 tsp (4 g) sugar.
4. Pour in 4 cups (960 ml) stock, bring to a gentle simmer, and cook uncovered 10 minutes to concentrate flavors. Add shrimp and simmer until just cooked, about 2–3 minutes. Taste and adjust seasoning with additional fish sauce, salt, or pepper as needed.
5. In each serving bowl place a portion of noodles (about 2.5 oz / 70 g dried-equivalent per serving), a small ladle of the concentrated broth with pork and shrimp, and arrange bean sprouts and herbs on top.
6. Garnish with sliced scallions, crushed peanuts, a squeeze of lime, and a rice cracker served on the side. Serve immediately, allowing diners to mix herbs and crackers into the bowl to release aroma and texture.