Slice the pork and chicken thinly. Peel the shrimp, then marinate with 1 tablespoon fish sauce, 1/2 teaspoon MSG, a pinch of pepper, and 1 tablespoon minced shallots.
Heat a pan with a little cooking oil, sauté minced garlic until fragrant, add a pinch of turmeric powder, then add the pork and shrimp. Stir-fry until just cooked, then add about 1/3 cup water (about 80 ml) and simmer so the meat and shrimp absorb the flavors.

Transfer the cooked pork and shrimp to a bowl. Add the Mi Quang noodles to the same pan (with the remaining sauce) and toss until the noodles turn golden.
- To make the noodle sauce: Mix 2 tablespoons fish sauce, 2 tablespoons oyster sauce, 1 tablespoon chili sauce, and 1 tablespoon sugar. Bring to a boil on the stove and adjust seasoning to taste.