Mi Quang is a complex Vietnamese Noodle Soup with layers-upon-layers of flavour. This is an Asian dish that takes time to prepare, but if you’re planning some al-fresco dining this long weekend, all the prep and cooking time will be worth it when you see the smiles of your guests!

Enjoy x

What you Need:

  • 250 g of pork belly or pork steaks orcombination of both, in slices
  • 500 g shrimp, peeled
  • 1 onion, finely chopped
  • 2 to 3 garlic cloves, minced
  • 2 tsp sambal oelek
  • salt
  • sugar
  • Rice noodles (follow instructions)

Soup 

Garnish options

  • bean sprouts
  • coriander leaves
  • Asparagus
  • spring onioninto rings
  • cucumber
  • roasted peanuts, chopped
  • Sriracha chili sauce
  • lemon, wedges

What to Do:

  1. Prepare the soup/broth by bringing bone broth to the boil. Add the meat, onion, salt, and sugar to the water. Bring to a boil before allowing the broth to simmer for at least 2 hours.
  2. Heat oil in a large frying pan and fry the onions and garlic until translucent. Fry the slices of the pork meat in the pan. Add the shrimp. Add the sambal oelek and salt and sugar.
  3. Remove the braised meat and keep it in a bowl. Add the fried pork and shrimp with the marinade and one tablespoon of fish sauce to the broth and bring to a boil. 
  4. Put your bean sprouts and noodles in a bowl. Add yourr broth with meat and shrimp over the noodles. Garnish to taste with the spring onion, mint, cilantro, chopped cucumber, fried onions, and roasted peanuts. Press some fresh lemon juice and finish with chili sauce
  5. Season well.