Clean the fish and remove the scales, but keep the innards since they're delicious. Rub the fish with salt to remove any slime. Cut the fish into slices about 3/4 inch (2 cm) thick.

Peel the turmeric and shallots, then crush them and marinate with the fish and salt for about 30 minutes. Heat peanut oil and fry the fish until golden on both sides.
Note: For authentic Quang-style noodles, use peanut oil for the best flavor.

Once the fish is golden, add a spoonful of good fish sauce, salt, MSG, and sugar, and simmer to let the flavors soak in. Slice the pork belly thinly and add it to the pan. When the fish is well-seasoned, add water and simmer on low heat. Adjust seasoning to taste and avoid stirring too much to keep the fish intact. Add the quail eggs for the kids.

Place the fresh greens in a bowl, add the noodles on top, then ladle the broth and toppings over. Serve with green chili for an authentic Quang specialty.