Vietnamese · Dinner
Turmeric Pork and Shrimp Noodle Bowl
Mi Quang
Hoi An central-coast turmeric noodle bowl topped with simmered pork belly and shrimp in a shallow broth perfumed with annatto and shallot, served over wide yellow noodles with peanuts, sesame rice cracker, herbs, and lime.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
42gProtein
28gFat
62gCarbs
5gSugar
4gFiber
1280mgSodium
145mgChol
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Instructions
1
Prep
Mince shallot and garlic. Slice scallion thin, chillies into rings, quarter limes, and pick herb leaves from stems. Cube pork belly into 2cm pieces, pat shrimp dry. Crush peanuts coarsely.
2
Build
Steep annatto seeds in 2 tbsp oil over low heat 4 minutes until oil turns brick-red. Strain into a bowl. Toss pork and shrimp with half the shallot, garlic, fish sauce, and brown sugar.
3
Boil
Bring chicken bones with 500ml cold water to a rolling boil over high 5 minutes, drain, rinse until clean, return to a clean pot with 500ml fresh water.
4
Sear
Heat 2 tbsp oil in a heavy skillet over medium-high 1 minute. Add pork belly 5 minutes turning until edges turn deep mahogany. Push aside, add shrimp 90 seconds until pink. Lift off heat.
5
Simmer
Tip remaining shallot and garlic into the skillet over medium 1 minute until fragrant. Deglaze with chicken stock, turmeric, annatto oil, salt, and black pepper. Drop to low 20 minutes until rich. While broth simmers, boil rice noodles in a separate pot over high 4 minutes until just tender. Drain, rinse, and pile in two deep bowls.
6
Plate
Lay pork and shrimp over noodles, ladle just-enough shallow broth halfway up, scatter scallion, herbs, peanuts, and chilli. Serve sesame rice cracker, lettuce, sprouts, and lime alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) pork belly
- 240g (8.5 oz) raw shrimp
- 400g (14.1 oz) chicken bones
- 60g (2.1 oz) shallot
- 10 garlic cloves
- 2 tbsp annatto seeds
- 2 tsp ground turmeric
- 4 tbsp fish sauce
- 2 tbsp light brown sugar
- 1 tsp ground black pepper
- 4 tbsp neutral oil
- 1000ml (4 cup) cold water
- 300g (10.6 oz) wide yellow rice noodles
- 40g (1.4 oz) roasted peanuts
- 2 sesame rice crackers
- 60g (2.1 oz) butter lettuce
- 20g (small handful) Vietnamese mint
- 20g (small handful) Thai basil
- 16g (small handful) cilantro
- 120g (4.2 oz) bean sprouts
- 40g (1.4 oz) scallion
- 2 fresh red bird chillies
- 2 limes
- 1 tsp fine sea salt