Mì Quảng Tôm Thịt

Ingredients

• ¾ lb shrimp, medium, peeled and deveined
• ½ lb pork shoulder, thinly sliced
• 6 cups chicken stock
• 1 tsp turmeric powder
• 3 tbsp fish sauce
• 3 whole shallots, thinly sliced
• 4 whole garlic cloves, minced
• 1 lb dried mì quảng noodles or rice vermicelli
• ¾ cup roasted unsalted peanuts, crushed
• ⅓ cup crispy fried shallots
• 1.5 cups fresh herbs (cilantro, mint, dill), chopped
• 2 whole lime, cut into wedges
• 3 tbsp vegetable oil
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Pat shrimp and pork dry with paper towels. Season both with salt and pepper.

2. 2

   Bring a large pot of salted water to a boil for noodles.

3. 3

   Heat oil in a large pot over medium-high. Add sliced shallots and cook until golden, ~3 minutes.

4. 4

   Add minced garlic and turmeric. Stir constantly until fragrant, about 60 seconds.

5. 5

   Pour in chicken stock and fish sauce. Bring to a gentle boil, then reduce heat to medium.

6. 6

   Add pork slices to the simmering broth. Cook until no pink remains, ~8 minutes.

7. 7

   Add shrimp and cook until pink and curled, ~3 minutes. Taste and adjust salt and fish sauce.

8. 8

   Cook noodles in boiling water until just tender, then drain well.

9. 9

   Divide noodles among four bowls. Ladle broth, shrimp, and pork over each.

10. 10

    Top each bowl with crushed peanuts, fried shallots, and fresh herbs.

11. 11

    Serve with lime wedges on the side for squeezing.

Tools you’ll need

• large pot
• large soup ladles
• four soup bowls
• paper towels
• cutting board and knife
• wooden spoon

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