How To Make Mì Quảng Tôm Thịt ( Central Vietnam Specialty Noodle Soup with Pork Belly and Shrimps)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Ground turkey is often cheaper and can be a leaner alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are a nut-free alternative, while cashews are often less expensive than peanuts.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce, while salt is a basic seasoning.

Start by preparing the ingredients for Mì Quảng.

Chop garlic and shallots finely.

Prepare quail eggs by boiling them and set aside.

Cut tomatoes into small pieces.

Marinate shrimp and pork belly with fish sauce, turmeric, and sugar for about 30 minutes.

Heat vegetable oil in a pan over medium heat until shimmering.

Add minced garlic and shallots, sauté until fragrant, about 2-3 minutes.

Add marinated shrimp and pork belly to the pan, cook until shrimp turns pink and pork is browned, about 5-7 minutes.

Add chopped tomatoes to the pan, stir and cook for another 5 minutes until tomatoes soften.

Pour in water to create a broth, bring to a simmer.

Add soaked rice noodles to the pan, tossing to combine with the broth and proteins.

Cook for an additional 5 minutes until noodles absorb some broth.

Serve noodles in bowls, topped with fresh herbs, bean sprouts, peanuts, and lime wedges.

Garnish with sliced chili and quail eggs for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens