Mì Quảng Tôm Thịt (Shrimp and Pork Noodle Salad)
80% chuẩn vị · Vietnamese
A regional variation of Mì Quảng, often served with less broth, more akin to a noodle salad. This version highlights shrimp and pork, with a focus on fresh vegetables and a concentrated, flavorful sauce.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shrimp200g
- Pork loin200g
- Mì Quảng noodles400g
- Turmeric powder1 tsp
- Annatto seeds1 tbsp
- Shallots2
- Garlic3 cloves
- Chicken broth500ml
- Fish sauce3 tbsp
- Sugar1 tsp
- Saltto taste
- Black pepperto taste
- Peanuts50g
- Lettuce1 cup
- Fresh herbs (mint, basil)1 cup
- Lime1
- Crispy rice crackersoptional
Các bước
- 1
Marinate thinly sliced pork with salt, pepper, and 1/2 tsp turmeric powder.
- 2
Sauté minced shallots and garlic until fragrant. Add annatto seeds to infuse oil, then strain.
- 3
Add pork to the infused oil and stir-fry until cooked. Add shrimp and cook until pink.
- 4
Pour in chicken broth, add remaining turmeric powder, fish sauce, sugar, salt, and pepper. Simmer until the sauce thickens slightly.
- 5
Cook Mì Quảng noodles according to package directions. Drain well.
- 6
In a bowl, toss the noodles with a portion of the sauce, shrimp, and pork. Add shredded lettuce and fresh herbs.
- 7
Garnish with crushed peanuts and crispy rice crackers (if using). Serve with a lime wedge.
