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By Helen Le Published: June 7, 2021

  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

  • Yield: 3-4 Servings

“Mì quảng” is one of the signature dishes of Quảng Nam and Danang, so it's a specialty of central Vietnam. The dish is special because there's no master recipe to it. Every homecook has their own way to cook the dish and so today i will share with you mine.

  • Season pork belly with salt, pepper and chicken stock powder, a tbsp of crushed củ nén, a tbsp of fish sauce, and the crushed turmeric. Add a tbsp of peanut oil and mix well.
  • For the shrimps, peel and devein one-third (about 150g), season with salt, pepper, and stock powder. Leave to sit for about 15 minutes. Then grind in a food processor into a paste.
  • The rest of the shrimps, you can keep whole, just trim the tip of the head, the tail, and the legs. Season with salt, pepper, and stock powder.
  • Heat a quarter cup of peanut oil in a large wok till smoking hot. Add a tsp of annatto seed. After a few seconds, the oil will turn red. Strain to get rid of the annatto seeds. Add 2 tbsp of crushed củ nén and fry until fragrant. Transfer the fried củ nén into a small bowl.
  • Keeping half of the oil in the pot, add the shrimps and fry until they change the color. This will enhance the flavor of the oil and the broth.
  • When the color of the shrimps turns orange completely, transfer them to another pan, add 2 tbsp of sugar and stir well for about 3 minutes over low heat. Then add 2 tbsp fish sauce and simmer for about 2 more minutes until caramelized.
  • To the remaining oil in the pot, add crushed turmeric and sauteé until fragrant. Then add the seasoned pork belly and stir for about three to five minutes until fully cooked. Transfer the pork belly to a clean bowl.
  • Add the ground shrimp and stir for one minute to cook. Add the tomato pureé and 1.5 liters of broth or water. Add grilled pineapple to the broth to add more flavor and sweetness. Bring to a boil and return the pork belly, add boiled quail eggs. Season to taste with more fish sauce, stock powder to your taste.
  • Layer the fresh greens and rice noodles into a serving bowl. Arrange the caramelized shrimps and quail eggs on top, ladle the broth over. Add crushed roasted peanuts and chopped scallion and some fried “củ nén”. It will also be served with a piece of rice cracker and some sweet chili sauce.

“Củ nén” is very unique to central Vietnam. It’s a hybrid between onion and garlic and has the shape and size of small pearls.

QUANG STYLE NOODLE WITH PORK AND SHRIMP – Watch how to make it on Youtube
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