Vietnamese
Turmeric Noodles with Pork and Shrimp
Mi quang-style turmeric noodles lightly dressed in concentrated broth, layered with pork, shrimp, herbs, peanuts, and rice crackers for color, crunch, and savory depth.
6 servings · 55 minutes prep · 60 minutes cook
Ingredients
Main
- 1 1/2 lb wide rice noodles
- 1 lb pork shoulder, thinly sliced
- 1 lb shrimp
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 1 tbsp turmeric, grated
- 3 tbsp avocado oil
- 3 whole garlic cloves, minced
- 2 whole shallots, minced
- 4 cups chicken stock
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup roasted peanuts, crushed
- 6 whole rice crackers
- 4 cups herbs and lettuce
Directions
Make the Shrimp Stock and Marinate
- Peel the shrimp, reserving the shells. Simmer the shells in the chicken stock for 20 minutes, then strain and reserve the stock.
- Marinate the shrimp and pork shoulder with the fish sauce, sugar, turmeric, kosher salt, and black pepper for 30 minutes.
Prepare the Noodles
- Warm the wide rice noodles according to package directions, drain well, and divide them over the herbs and lettuce in serving bowls.
Cook the Pork and Shrimp Broth
- Heat the avocado oil in a large skillet. Fry the garlic cloves and shallot until the garlic’s raw, sharp aroma softens and the spices begin to bloom, stopping before the garlic browns, then add the pork and cook for 4 minutes.
- Add the reserved shrimp stock and simmer until the pork is tender and at least {{temperature:145°F}}, about 15 minutes. Rest the pork for 3 minutes.
- Add the marinated shrimp and cook until opaque and {{temperature:145°F}}, about 2 minutes.
Assemble and Finish
- Ladle a modest amount of broth with pork and shrimp over each bowl so the noodles are dressed rather than submerged.
- Top with the roasted peanuts and broken rice crackers, and serve immediately.
