Mi Quang is a popular Vietnamese noodle dish that combines a flavorful broth with a variety of proteins and fresh garnishes, offering a taste that is both comforting and invigorating.
1. In a pot, add bones, rehydrated dried shrimp, onions, and water. Bring pot to a boil and skim impurities as necessary. Season broth with salt, palm sugar, and mushroom seasoning. Let broth simmer for approximately 1 hour with the lid slightly on.
2. Marinate pork belly with fish sauce, black pepper, paprika, minced garlic, and sliced shallots for 30 minutes.
3. Heat up a pan then add the pork belly. Sauté the pork belly in its own fat. Add 1-2 teaspoons of sugar, 1/2 tablespoon of mushroom seasoning, 2 tablespoons of water, and salt as needed. Then add the clean shrimp with the head on to the pork belly and sauté together. Adjust seasoning with more sugar, salt, and mushroom seasoning. Once the shrimp is cooked, transfer pork belly and shrimp to a container but leave the juice in the pan.
4. Using the same pan and juice, add 3 tablespoons of neutral oil plus 1 shallot thinly sliced. Sauté the shallots until fragrant, then add 1 teaspoon of paprika and stir it into the oil on low heat. Add the pineapple chunks and sauté everything together. Add this to the pot.
5. Taste the broth and adjust taste to your liking with additional sugar and fish sauce.
6. Add mi Quang noodles to a bowl along with some of the sautéed pork belly and a couple of shrimps. Garnish bowl with green onion, cilantro, hot chili oil, crushed peanuts, and lime juice.
7. Enjoy with veggies and sesame rice paper!
