Dinner · 55 min · vietnamese

Mi Quang

This is the kind of Vietnamese dinner you’ll make on repeat — wide turmeric rice noodles and pork belly, 55 minutes, big payoff. The macros do the talking: 35g protein, 116g carbs, and 46g fat in every 1012-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Wide turmeric rice noodles
• 8 oz Pork belly
• 12 large Shrimp
• 2 tsp Ground turmeric
• 2 tbsp Annatto oil
• 3 Shallots
• 4 cloves Garlic
• 1/4 cup Fish sauce
• 3 cups Chicken stock
• 2 cups Bean sprouts
• 1 cup Banana blossom or cabbage
• 1/2 head Lettuce
• 1 cup Fresh herbs
• 1/3 cup Crushed peanuts
• 4 Sesame rice crackers
• 1 Lime
• 1 Red chili

Steps

1. Toss the pork belly slices and shrimp with turmeric, minced shallots and garlic, and fish sauce. The turmeric marinade is what paints the whole dish gold.
2. Sear the pork and shrimp in annatto oil until the pork edges crisp and the shrimp curl pink, then add the stock and simmer 15 minutes into a concentrated, deeply savory broth.
3. Warm the noodles and toss them with a spoonful of the turmeric oil so every strand glistens yellow.
4. Blanch the sprouts briefly and shred the banana blossom or cabbage.
5. Divide noodles among wide bowls with the greens and herbs. Ladle over just a few spoonfuls of broth, Mi Quang is dressed, not drowned.
6. Top with pork, shrimp, peanuts, and a shower of herbs. Crush a sesame rice cracker over each bowl at the very last second; they go soft within a minute, so this is tableside theater.

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