My Quang noodles with prawn and pork

My Quang noodles with prawn and pork

Mỳ Quảng

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

A soup from Quang Nam province, which is popular along the south-central coastline. It has less liquid then its cousins pho bo from the north and bun bo Hue from the centre, with noodles, pork belly and prawns poking out of the broth. Traditionally, the soup is prepared with turmeric noodles, but if these are unavailable you can use the plain variety.

Ingredients

Quantity Ingredient
1kg pork bones, preferably from the tail
3 lemongrass stems, white part only
300g pork belly, cut into 18 slices
12 quail eggs
vegetable oil, for pan-frying
6 red asian shallots, finely chopped
6 garlic cloves, finely chopped
250g prawns, peeled and deveined
1 tablespoon Chilli sauce
125ml soy sauce
6 tomatoes, peeled, cored and roughly diced

Marinade

Quantity Ingredient
2 tablespoons fish sauce
6 red asian shallots, finely chopped
4 garlic cloves, finely chopped

To serve

Quantity Ingredient
500g fresh egg or rice noodles
perilla
mint
thai basil
100g bean sprouts
3 spring onions, sliced
3 tablespoons roasted peanuts, chopped
2 large rice crackers, broken into shards
Chilli sauce, to serve
Vinegar shallots, to serve

Method

  1. Put the pork bones and lemongrass in a large saucepan. Cover with about 1.5 litres cold water and slowly bring to the boil, skimming off any froth that rises to the surface. Reduce the heat and simmer for 1 1/2 hours.
  2. Meanwhile, marinate the pork belly in the marinade ingredients for 20 minutes. Cook the quail eggs in a saucepan of boiling water for 4 minutes, then cool, peel and set aside.
  3. Heat 1 tablespoon of oil in a large frying pan over medium heat and sauté the shallot and two-thirds of the garlic. When fragrant, add the prawns and cook for 3-4 minutes. Remove the mixture from the pan and set aside.
  4. Clean out the pan, then heat 1 tablespoon of oil in the pan. Cook the marinated pork over medium heat until golden brown. Now add the chilli sauce, soy sauce, quail eggs and prawns. Cook for a further 30 minutes over low heat, until all the sauce has evaporated. Remove the mixture from the pan.
  5. Strain the pork stock and discard the bones and lemongrass.
  6. In a large saucepan, sauté the remaining garlic in a little oil over mdium heat until fragrant. Add the tomatoes and cook for 5 minutes, until soft. Pour in the stock and simmer for 15 minutes, then add the meat mixture and return to the boil.
  7. To serve, blanch the noodles and divide among six bowls, placing them in one half of the bowl. In the other half place the herbs, bean sprouts and spring onion.
  8. Ladle the soup over the noodles, distributing the pork, prawns and quail eggs evenly. Scatter with the peanuts, then rest some rice cracker shards at the back of each bowl. Serve with chilli sauce and vinegar shallots.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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