Mi Quang

Ingredients

• 500 g fresh flat rice noodles (banh pho or Mi Quang noodles)
• 400 g pork belly, skin removed, cut into 1 cm slices
• 300 g raw shrimp, shelled and deveined, shells reserved
• 500 ml pork bone stock or unsalted chicken stock
• 4 shallots, finely chopped
• 5 garlic cloves, finely chopped
• 2 tsp ground turmeric
• 1 tbsp annatto seeds
• 3 tbsp neutral oil
• 3 tbsp fish sauce
• 2 tsp sugar
• 1 tsp freshly ground black pepper
• 4 quail eggs, hard boiled and peeled (optional)
• 80 g roasted peanuts, roughly crushed
• 2 sesame rice crackers (banh trang me), grilled until puffed
• 2 handfuls bean sprouts
• 1 head lettuce, shredded
• 1 small banana blossom, shredded and held in acidulated water (optional)
• 1 large handful mixed Thai basil, Vietnamese coriander and cilantro
• 2 spring onions, thinly sliced
• 2 limes, cut into wedges
• 2 red chillies, sliced

Before you cook

• Slice the pork belly into 1 cm pieces and put them in a bowl.
• Shell and devein the shrimp, keeping the shells in a separate bowl.
• Add half the chopped shallots, half the garlic, 1 tsp turmeric, 2 tbsp fish sauce, the sugar and the black pepper to the pork and shrimp, then toss and leave to marinate for 20 minutes.
• Shred the lettuce and banana blossom, pick the herbs, and pile everything onto a serving platter.
• Crush the peanuts and slice the spring onions.

Steps

1. Warm 3 tbsp of neutral oil in a small pan over low heat, add the annatto seeds and swirl for 2 minutes until the oil turns deep orange.
2. Strain the oil into a heavy pot and throw the seeds away.
3. Set the pot over medium heat, add the remaining shallots and garlic, and fry for 2 minutes until fragrant and pale gold.
4. Add the marinated pork belly and stir-fry for 5 minutes until the edges colour.
5. Stir in the remaining 1 tsp of turmeric and cook for 30 seconds.
6. Add the reserved shrimp shells and press them against the pot for 1 minute to release their flavour.
7. Pour in the 500 ml of stock and bring it to a gentle simmer.
8. Simmer uncovered for 25 minutes so the liquid reduces and concentrates.
9. Fish out and discard the shrimp shells with a slotted spoon.
10. Add the marinated shrimp and simmer for 3 minutes until they curl and turn pink.
11. Add the quail eggs if you are using them and let them warm through for 2 minutes.
12. Taste the broth and adjust with the remaining 1 tbsp of fish sauce until it tastes deliberately strong and a little salty.
13. Bring a separate pot of water to the boil and blanch the rice noodles for 20 seconds, then drain them well.
14. Divide the bean sprouts and shredded lettuce between four wide bowls.
15. Pile the drained noodles on top of the greens.
16. Spoon the pork, shrimp and eggs over the noodles.
17. Ladle just enough broth over each bowl to pool at the base and half-cover the noodles, roughly 120 ml per bowl.
18. Scatter the crushed peanuts and sliced spring onion over each bowl.
19. Snap the grilled sesame crackers into large shards and stand one in each bowl.
20. Serve with the herb platter, lime wedges and sliced chilli so everyone can finish their own bowl.