Besides the noodle soup mì Quảng, there is mì Quảng trộn, the mixed version, which belongs to the central region of Vietnam. The yellow Quảng noodles are tossed in a pan with shrimp, ground pork, onion and garlic fried in annatto oil, then topped with roasted peanuts and eaten with grilled rice pancake (bánh đa). The original writer made it because in hot weather the family didn’t want to eat rice and preferred noodles. Ingredients 300 g ground pork 200 g shrimps ½ onion Salt, Maggi seasoning, fish sauce, pepper Garlic, shallots, spring onion, coriander Fresh Quảng noodles (sold at Vietnamese markets) Grilled rice pancakes – bánh đa (sold at Vietnamese markets) Roasted peanuts 2–3 teaspoons annatto seed oil Half lean, half fat pork (optional) Sweet and sour sauce, to serve (optional) How to make mì Quảng trộn 1. Marinate the pork and shrimp Marinate the ground pork with 1 teaspoon salt and a little pepper, mix well and leave it for 15 minutes. If you use the half lean, half fat pork, clean it, boil it in hot water, then slice it into small cubes. Peel the shrimps and pull out the black line along their backs. Mince them well, keeping the shrimp eggs. Marinate with a little pepper and salt and leave for 15 minutes. 2. Prepare the herbs, peanuts and noodles Clean the spring onion and coriander and slice them small. Peel, clean and slice small (the original does not name the ingredient here). Grind the roasted peanuts well. Soak the Quảng noodles in hot water for 4–5 minutes, then rinse them straight away in cold water and let them dry. If you can’t get Quảng noodles, you can use phở noodles instead. Soak them in hot water until soft, then mix them with a little turmeric powder to give the dish its yellow colour. 3. Cook the topping Heat the annatto seed oil (2–3 teaspoons), add sliced garlic and fry until fragrant. Add the sliced onion and the shrimps to the pan and fry until cooked. Add the ground pork and season with a little fish sauce. Stir well, then taste and adjust to suit you. 4. Toss the noodles and serve Turn off the heat and let the pan cool down a little. Add the Quảng noodles, sprinkle in the sliced spring onion and coriander, and stir gently. Scoop it onto a plate and sprinkle the roasted peanuts on top. Eat it with grilled rice pancake. For more flavour, add a little sweet and sour sauce. Share:
