Mì Quảng — Turmeric Noodles with Pork and Shrimp

Method

1. 01

   Blanch the bones

   Cover pork bones with water in a large pot, bring to a boil, and boil for 5 minutes. Drain and rinse the blanched bones to remove loose scum. Wash the pot; this first liquid is discarded, not used for the broth.

   

2. 02

   Prepare shrimp and season both meats

   Remove shrimp heads and shells, reserving them for stock; keep the tail fans for presentation if desired and devein the bodies. Refrigerate shrimp with 10 ml fish sauce and 1 g turmeric. Separately refrigerate pork with 10 ml fish sauce, 2 g turmeric, 6 g sugar, and pepper for 20 minutes below 4°C.

   

3. 03

   Simmer the pork and shrimp stock

   Heat 10 ml oil in the clean pot over medium heat. Cook heads and shells for 3 minutes, pressing with a spoon. Add bones, onion, 1.5 litres water, and 4 g salt. Bring to a boil, skim, and simmer uncovered for 60 minutes.

   

4. 04

   Sear the seasoned pork

   Near the end of the stock cooking, heat 10 ml oil in a skillet over medium-high. Cook half the shallots and garlic for 30 seconds. Add pork and its marinade; stir-fry 5 minutes until its surface is opaque and edges lightly caramelized.

   

5. 05

   Finish the concentrated pork broth

   Strain stock, discard bones and shells, and measure 1 litre; add water if short. Return with pork and skillet juices. Simmer 20–25 minutes until pork is tender, at least 74°C, and liquid is about 800 ml. Add 20 ml fish sauce, 1 g turmeric, 6 g sugar, and remaining salt.

   

6. 06

   Cook shrimp separately

   Heat the remaining 10 ml oil over medium-high. Stir remaining shallots and garlic for 30 seconds, add shrimp, and cook 1–2 minutes per side until opaque and 63°C in the thickest part. Remove promptly so the shrimp remain springy.

   

7. 07

   Boil and peel the quail eggs

   Lower quail eggs into gently boiling water and cook 4 minutes. Transfer to cold water for 3 minutes, peel, and cut one to confirm the yolk is fully set. Keep whole or halve lengthwise for serving.

   

8. 08

   Cook noodles and blanch sprouts

   Cook yellow rice noodles in plenty of boiling water for the package time, usually 8–12 minutes, until tender but resilient. Drain, briefly rinse warm, and drain again. Blanch sprouts in a fresh pot of boiling water for 1 minute and drain.

   

9. 09

   Ready the fresh and crisp toppings

   Wash and dry lettuce, herbs, and scallions, then slice as listed. Break ready-to-eat sesame crackers into palm-sized pieces. Crush peanuts coarsely and set out fried shallots, lime wedges, and chile; keep the crackers dry until serving.

   

10. 10

    Assemble with a shallow broth

    Divide lettuce, sprouts, and noodles among four wide bowls. Add pork, shrimp, and two quail eggs each. Spoon about 200 ml hot broth into each bowl below noodle level. Finish with herbs, scallions, peanuts, and shallots; serve crackers, lime, and chile alongside.