Authentic home cooking from Vietnam, with US measurements. 
Mi Quang with Shrimp, Pork, Ribs, and Eggs
"People from Quang eat Mi Quang"—for those far from home, it's not just about food, but about seeking the flavors of memory, recalling childhood and cherished moments. People from Quang can easily tell if a Mi Quang shop owner is from their hometown or elsewhere, just by looking at the plate of fresh herbs, the chili, or tasting the bowl of noodles. The flavor of Mi Quang made by someone from Quang is truly unique, and I often call it the "scent of memory." Every time I taste Mi Quang, I remember the noodles my mother made, the aroma of shallots and roasted peanut oil filling the air.
- The Scent of Memory | SONG NGUYEN | Baoquangnam
Mi Quang with Shrimp, Pork, Ribs, and Eggs
"People from Quang eat Mi Quang"—for those far from home, it's not just about food, but about seeking the flavors of memory, recalling childhood and cherished moments. People from Quang can easily tell if a Mi Quang shop owner is from their hometown or elsewhere, just by looking at the plate of fresh herbs, the chili, or tasting the bowl of noodles. The flavor of Mi Quang made by someone from Quang is truly unique, and I often call it the "scent of memory." Every time I taste Mi Quang, I remember the noodles my mother made, the aroma of shallots and roasted peanut oil filling the air.
- The Scent of Memory | SONG NGUYEN | Baoquangnam
Open in Cookpad AppSteps
- 1
Boil the quail eggs until cooked, then transfer to a bowl of ice water to make peeling easier.
Trim the shrimp by removing the antennae and legs.
Pound the shallots and small shallots (or pearl onions) together—the more you use, the more fragrant it will be.
- 2
Slice the pork belly thinly and marinate with a little chicken bouillon powder, ground black pepper, five-spice powder, salt, fish sauce, chili powder, and the pounded shallots and small shallots. Marinate overnight or at least 30 minutes before cooking. It's okay if the marinade is a bit salty.
- 3
Heat peanut oil until fragrant, then add the pounded shallots and small shallots. When they start to turn golden, add the pork and stir-fry until cooked.
- 4
Once the pork is cooked, add the shrimp and stir-fry together, or you can fry the shrimp separately if you prefer.
- 5
When the shrimp turn a nice red color, add 1 cup of cold water, then season with salt, fish sauce, and chicken bouillon powder. Add the quail eggs, pre-boiled pork ribs, and grate in a small piece of turmeric root for color (optional). Simmer for 15–20 minutes until the liquid reduces by half so the flavors soak into the eggs.
- 6
When the broth has thickened, add just enough water for serving—Mi Quang is served with less broth than pho or noodle soups. Adjust the seasoning to taste.
- 7
Pound garlic and chili with sugar until smooth, then add fish sauce and squeeze in lime juice. Stir well to make a dipping sauce to serve with the noodles.
- 8
Wash and drain all the fresh herbs (baby mustard greens, lettuce, shredded banana blossom or young banana stem, fish mint, mint, herbs, cilantro, bean sprouts, scallions, and cilantro).
- 9
Grill the rice crackers until crispy. Crush the roasted peanuts. Prepare lime wedges and chili on a plate.
- 10
To serve, place some fresh herbs in a bowl, add the Mi Quang noodles, and ladle just enough broth to moisten the noodles (like with grilled pork noodle bowls, not as much as pho or soup noodles).
Sprinkle with crushed peanuts, crumble crispy rice crackers on top, squeeze lime, add Hoi An chili sauce, and drizzle with garlic chili fish sauce. Mix well and enjoy.
- 11
Mi Quang is delicious from the noodles, roasted peanuts, fresh herbs, to the flavorful broth and dipping sauce. Every bite brings back fond memories.
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