Mi Quang

🔥 Prep

• Slice the 100g pork belly into 0.5 cm thick strips.
• Peel and devein the 100g shrimp, leaving tails on if desired.
• Measure 0.5 tsp turmeric powder.
• Boil water, add the 4 quail eggs and cook for 3 minutes, then transfer to ice water, peel and halve.
• Roughly chop the 20g peanuts.
• Soak the 200g rice noodles in warm water for 10 minutes until pliable, then drain.

🔥 Cook

• 1. Bring a pot of water to a boil over high heat, add a pinch of salt and the soaked rice noodles; cook for 2 minutes until just tender, then drain and toss with a drizzle of oil to prevent sticking.
• 2. In a separate pot, add 500 ml water, the sliced pork belly, and 0.5 tsp turmeric; bring to a simmer over medium heat and cook for 15 minutes until pork is tender, then remove pork and reserve broth.
• 3. While pork simmers, heat 1 tbsp oil in a skillet over medium-high heat; add the shrimp and sauté for 2 minutes per side until pink and opaque, then set aside.
• 4. In the same skillet, add a little more oil if needed, return the cooked pork belly slices and sear for 1 minute on each side to caramelize edges.
• 5. To serve, divide the noodles into bowls, ladle hot turmeric‑infused pork broth over them, top with shrimp, pork belly, halved quail eggs, chopped peanuts, and fresh herbs (if using).

🔥 Serve

• Garnish with fresh cilantro, sliced lime, and chili slices if desired.
• Serve immediately with a side of crispy rice crackers or fried shallots for added crunch.