Mi quang – rice noodles with shrimp and pork Recipe
Mi quang comes from central Vietnam and looks like a cross between a noodle soup and a salad. There’s only a little broth in the bowl, but lots of noodles, herbs, shrimp, pork and crunchy toppings. This dish is often eaten as a late breakfast or lunch, when the sun is already strong but you still crave something warm and filling.
Vietnam
Difficulty: Medium
🌅
Breakfast
☀️
Lunch
🍽️
Dinner
🌶️
Medium spicy
Sweet
Salty
Umami
Fresh
Herby
Spicy
Filling
Prep Time
35 min
Cook Time
25 min
Total Time
60 min
Servings
4
Ingredients
- rice noodles wide ribbons - 300 g
- shrimp peeled, tails removed - 300 g
- pork shoulder cut into thin slices - 250 g
- chicken stock - 800 ml
- turmeric ground - 1 teaspoon
- garlic finely chopped - 3 clove
- shallot finely chopped - 2 piece
- fish sauce - 3 tablespoon
- sugar - 1.5 tablespoon
- vegetable oil - 2 tablespoon
- lettuce torn into pieces - 0.5 head
- mung bean sprouts - 100 g
- fresh mint - 1 handful
- fresh coriander - 1 handful
- peanuts toasted and chopped - 40 g
- lime cut into wedges - 1 piece
- chili pepper sliced, optional - 1 piece
Main Ingredient:
shrimp
Preparation
- Prepare the rice noodles according to the instructions on the packet – usually you need to pour boiling water over them for a few minutes until they soften. Drain and rinse with cold water so they don’t stick together.
- Tear the lettuce into pieces, rinse and dry the sprouts, rinse the herbs and pick the leaves. Set aside.
- Heat the oil in a large pan over medium heat. Add the shallot and fry for 3–4 minutes, stirring, until it softens and lightly browns.
- Add the garlic and turmeric and fry for another 30 seconds, stirring, until the spice becomes fragrant.
- Add the pork slices and fry for 4–5 minutes, until the meat is no longer pink and lightly browned.
- Add the shrimp and fry for 2–3 minutes, until they turn pink and opaque.
- Pour in the stock, add the fish sauce and sugar. Bring to a gentle boil, reduce the heat and simmer for 5–7 minutes so the flavours combine. Taste and, if needed, season with more fish sauce or a pinch of sugar.
- Put a portion of noodles into bowls, then top with a handful of lettuce, sprouts and herbs.
- Spoon a portion of the hot mixture from the pan on top along with a small amount of broth – there should only be a little liquid in the bowl, not as much as in a classic soup.
- Sprinkle everything with toasted peanuts, add chili slices and serve with lime wedges so everyone can squeeze juice over the dish just before eating.
Storage
In fridge:
1 days
Freezing:
No
Store the broth with meat and shrimp separately from the noodles and fresh herbs. Reheat the broth gently and assemble the bowls just before serving so the noodles don’t get mushy and the herbs stay fresh.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
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