Quick Original Mì Quảng Recipe! 

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option while canned tuna is budget-friendly.

pork

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner, while ground turkey offers a cost-effective alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a vegetarian substitute, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories, while cashews are often more affordable.

Marinate sliced pork belly with May Wang seasoning, minced garlic, shallots, sugar, turmeric, chicken granulated seasoning, black pepper, and fish sauce.

Marinate chopped pork ribs and shrimp separately with the same seasonings.

In a pot, heat a bit of oil and stir-fry minced garlic and shallots.

Add marinated pork ribs to the pot and stir-fry until evenly seared.

Pour in vegetable soup, coconut water, and water, then add dry shrimp.

Cook on high until boiled, skim off any foam, then simmer on medium to low heat for 30 to 40 minutes.

Add rock sugar and/or fish sauce to taste.

In a separate pan, heat oil and stir-fry marinated pork belly until evenly seared.

Add shrimp to the pan and stir-fry until cooked.

Add a couple of soup stock from the other pot to keep the stir-fry moist.

Fill a bowl with flat yellow rice noodles, topped with the stir-fried meat and shrimp.

Add broth to the bowl, then top off with chopped lettuce, sliced banana flower, mint, crushed peanuts, rice crackers, and chili.

Cooking Techniques

Spice Level:

Allergens