Mì Quảng Tôm Thịt (Classic Shrimp and Pork Noodles)
Món truyền thống · Vietnamese
A classic Central Vietnamese noodle dish featuring wide, flat rice noodles in a rich, turmeric-infused broth, topped with succulent shrimp, tender pork, and a variety of fresh herbs and crunchy accompaniments.
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
- Mì Quảng noodles (wide rice noodles)500g
- Shrimp250g
- Pork belly200g
- Chicken thighs200g
- Turmeric powder1 tsp
- Annatto seeds (for color)1 tbsp
- Shallots2
- Garlic3 cloves
- Fish sauce3 tbsp
- Sugar1 tbsp
- Chicken or pork broth1.5 liters
- Scallions3
- Cilantro1 bunch
- Mint1 bunch
- Bean sprouts1 cup
- Peanuts, roasted and crushed1/2 cup
- Crispy rice crackers (bánh đa)4
- Chili, sliced (optional)1
- Saltto taste
- Black pepperto taste
- Wateras needed
Các bước
- 1
Prepare the broth base: Sauté minced shallots and garlic until fragrant. Add annatto seeds (infused in a little oil) for color, then turmeric powder. Stir in pork belly and chicken thighs, searing them lightly.
- 2
Add chicken or pork broth, fish sauce, and sugar. Simmer for at least 30 minutes until the meat is tender. Remove meat, slice thinly, and set aside. Strain the broth.
- 3
Prepare the shrimp: Peel and devein shrimp. Marinate with a pinch of salt and pepper.
- 4
Cook the Mì Quảng noodles according to package directions. Drain and rinse.
- 5
Reheat the broth. Add the shrimp and cook until just pink and cooked through. Adjust seasoning with salt, pepper, fish sauce, and sugar.
- 6
To serve, place a portion of noodles in a shallow bowl. Ladle a small amount of hot broth over the noodles. Top with sliced pork, cooked shrimp, chopped scallions, and fresh herbs.
- 7
Serve immediately with a side of bean sprouts, crushed peanuts, crispy rice crackers, and sliced chili.
