Quang Noodles With Shrimp And Pork Belly (Mì Quảng)
Quang Noodles With Shrimp And Pork Belly is the perfect dish to level up your daily meal. Bring this Vietnamese delicacy to your home with today's simple yet delectable recipe!
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Servings: 6 servings
Calories: 527kcal
Ingredients
Main ingredients
- 1.3 pounds (600 grams) of Quang Nam's noodles
- 0.66 pounds (300 grams) of pork belly
- 1.1 pounds (500 grams) shrimp
- 1.6 quarts (1.5 liters) chicken broth
- 20 quail eggs, boiled and peeled
- 0.35 ounces (10 grams) peanuts, roasted
- 0.35 ounces (10 grams) peanuts, fresh
- 3.5 ounces (100 grams) chive bulbs
- 3.5 ounces (100 grams) shallots
- 3.5 ounces (100 grams) of fresh turmeric
- 1 large tomato
- 0.5 pineapple
- Annatto seeds
- Peanut oil
Seasonings
- Salt
- Brown sugar
- Pepper
- Fish sauce
For serving
- Fresh herbs and vegetables: Basil, beefsteak plant, peppermint, bean sprouts.
- Fresh herbs and vegetables: Lettuce, leaf mustard, grated banana blossom, scallions, cilantro, etc.
- Scallions
- Cilantro
- Green chili peppers
- Toasted sesame rice crackers
Instructions
- Crush the chive bulbs, shallots, turmeric, and fresh peanuts. Mince the tomato.
- Heat some cooking oil on the stovetop. When the oil is heated, add the annatto seeds and stir gently. Cook for 3 to 4 minutes.
- Allow the oil to cool, and pass it through a sieve to filter out the annatto seeds.
- Marinate the pork belly with crushed chive bulbs, crushed shallots, crushed turmeric, fish sauce, pepper, brown sugar, and annatto oil.
- Mix well and let the meat marinate for 30 minutes.
- Heat some peanut oil in a pan over high heat, then turn the heat to low.
- Add the crushed chive bulbs and fry until they turn light yellow. Set aside, leaving some oil in the pan.
- Add shallots and crushed chive bulbs to the same pan, then stir in the shrimp.
- Season with salt and pepper.
- When the shrimp turn red, add brown sugar and fish sauce and stir. Stir fry the shrimp until well done and set aside.
- Saute the pineapple until golden on all sides.
- Add annatto oil, crushed chive bulbs, shallots, and turmeric to a pan.
- Add the meat and stir fry it over high heat until well done, stirring frequently. Set aside.
- Add annatto oil, crushed shallots, crushed chive bulbs, and crushed turmeric into a pot and fry them until fragrant.
- Stir in the fresh peanuts and stir-fry them.
- When the peanuts are cooked, add the minced tomatoes and mix well.
- Cook until the tomatoes are tender, then pour in the chicken broth.
- Add the sauteed pineapple to the pot.
- Add the pork belly and boiled quail eggs. Bring the stock pot to a boil, then season it with salt and brown sugar.
- Cook the broth over medium heat for another 15 minutes then turn off the heat.
- Blanch the noodles in boiled water added with a little cooking oil to soften them.
- Arrange the noodle dish and enjoy!
Video
Notes
- Arrange the vegetables at the bottom of the bowl, then place the noodles on top of them. Pour just enough broth to partly cover the veggies.
- Add a whisked egg to the broth if you want a thicker consistency.
- You can replace pork and shrimp with beef, chicken, snakehead fish, eel, or even frog legs.
- In addition to white Quang Noodles, there are also yellow ones and light red ones.
- Don't forget to enjoy Vietnamese turmeric noodles with big green chili peppers and rice crackers.
- The estimated cooking time is for 6 servings.
Nutrition
Calories: 527kcal | Carbohydrates: 27g | Protein: 31g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 428mg | Sodium: 1112mg | Potassium: 1075mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1108IU | Vitamin C: 54mg | Calcium: 152mg | Iron: 10mg