Mì Quảng

Ingredients

• 500 g wide rice noodles
• 350 g thinly sliced pork shoulder
• 300 g peeled raw shrimp
• 700 ml chicken broth
• 2 l water
• 2 tbsp neutral cooking oil
• 3 cloves garlic
• 2 pieces shallots
• 1 tsp ground turmeric
• 2 tbsp fish sauce
• 1 tsp cane sugar
• to taste fine salt
• to taste ground black pepper
• 70 g unsalted roasted peanuts
• 1 bunch mixed fresh herbs (cilantro, mint, Thai basil)
• 1 piece lime
• 4 pieces toasted rice crackers

Method

1. Finely mince the garlic and shallots, rinse the herbs, and dry them thoroughly so they remain crisp and not waterlogged, about 10 minutes.
2. Season the pork and shrimp with turmeric, fish sauce, sugar, black pepper, and a pinch of salt, then set aside until the yellow color adheres evenly, about 10 minutes.
3. Heat the oil in a wide pot, then saute the garlic and shallots until translucent and fragrant without letting them brown, about 3 minutes.
4. Add the pork in an even layer and sear until the edges lose their raw color and begin to brown lightly, about 5 minutes.
5. Pour in the chicken broth, deglaze the bottom of the pot, and simmer gently until the pork is tender and the liquid turns a rich golden color, about 20 minutes.
6. Add the shrimp to the simmering broth and cook just until opaque, firm, and pink, about 3 minutes.
7. Meanwhile, cook the rice noodles in boiling salted water until pliable yet slightly chewy, then drain and rinse briefly to prevent sticking.
8. Divide the noodles among bowls, arrange the pork and shrimp on top, then ladle in just enough broth to coat the bottom of the bowl without turning the dish into a soup.
9. Top with fresh herbs, crushed peanuts, a squeeze of lime juice, and broken pieces of toasted rice cracker, then serve immediately to preserve the contrast of warm, fresh, and crunchy.

Nutrition

Per serving

Energy

539.6 kcal

Protein

30.34 g

Carbohydrate

62.89 g

Fat

18.27 g

Fibre

3.98 g

Calcium

53.33 mg

Iron

2.16 mg

Magnesium

52.09 mg