Mi Quang

Ingredients

• Lime (1, cut into wedges)
• Unsalted roasted peanuts (1/4 cup, crushed)
• Cilantro (1/4 cup, chopped)
• Lettuce (2 cups, shredded)
• Bean sprouts (2 cups)
• Chicken broth (4 cups)
• Fish sauce (2 tablespoons)
• Shallots (2, sliced)
• Garlic (3 cloves, minced)
• Turmeric powder (1 teaspoon)
• Shrimp (1/2 pound, peeled and deveined)
• Pork shoulder (1/2 pound, thinly sliced)
• Rice noodles (8 ounces)
• Salt (1 teaspoon)

Instructions

1. Cook the rice noodles according to package instructions. Once done, drain and set aside.
2. In a bowl, combine the turmeric powder, minced garlic, and salt. Add the shrimp and pork shoulder, ensuring they are well coated with the marinade. Allow this to sit for 10 minutes.
3. Heat a large skillet over medium heat. Add the marinated pork and shrimp, cooking until they are done. Once cooked, remove them from the skillet and set them aside.
4. In the same skillet, add the sliced shallots. Cook them until they become caramelized, adding a sweet depth of flavor to the broth.
5. Pour the chicken broth and fish sauce into the skillet, bringing it to a simmer.
6. To assemble the dish, divide the cooked rice noodles among four bowls. Layer each bowl with the cooked pork, shrimp, caramelized shallots, bean sprouts, shredded lettuce, and chopped cilantro.
7. Pour the hot, flavorful broth over the assembled ingredients, immersing them in its savory goodness.
8. Garnish each bowl with a sprinkling of crushed peanuts and a wedge of lime on the side. The lime can be squeezed over the bowl for a burst of tangy freshness, enhancing the overall flavor.