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!
What you Need:
- 250 g of pork belly or pork steaks or a combination of both, in slices
- 500 g shrimp, peeled
- 1 onion, finely chopped
- 2 to 3 garlic cloves, minced
- 2 tsp sambal oelek
- Rice noodles (follow instructions)
- 2 packs of Sadie’s Kitchen Comforting Chicken Bone Broth
- 1 kg pork meat for soup (steaks, ribs, etc)
- 1 onion, peeled
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp fish sauce
- bean sprouts
- coriander leaves
- spring onion, into rings
- roasted peanuts, chopped
- Sriracha chili sauce
- lemon, wedges
What to Do:
- 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
- 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.
- 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.
- 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.
- Season well.