Da Lat-Style Mi Quang Noodles

Name: Da Lat-Style Mi Quang Noodles
Yield: Serves 4 servings
Ingredients: 1 3/4 –2 1/4 lbs pork spare ribs (800 g–1 kg); 7 oz dried shrimp (200 g); 2 1/4 lbs yellow Mi Quang noodles (1 kg); 3 1/2 oz roasted, unsalted peanuts (100 g); 2 grilled rice crackers; 1 jar fermented shrimp paste; 1 medium jicama; 1 medium onion; Minced garlic and shallots; 7 oz bean sprouts (200 g); 2 Caron greens, finely shredded; Mixed fresh herbs (such as cilantro, mint, basil); Rock sugar; Granulated sugar; Salt; Black pepper; Seasoning powder; Annatto powder; Crab roe coloring powder

Tracee Le @tracee_homecook

Mình lớn lên và đang sống tại Sài Gòn

I looked all over the app and didn’t see anyone make this dish, so today I’m sharing it with everyone. If you’ve ever visited Da Lat and spent a chilly morning slurping a bowl of Mi Quang made Da Lat-style, you’ll never forget it. The noodles here are unique—they include a bit of fermented shrimp paste and jicama in the filling, which gives a nice crunch and keeps it from being too heavy. What’s even more special is that the broth is more plentiful than anywhere else. It’s not just about being different; Da Lat is famous for its fresh vegetables, so this noodle bowl always includes finely shredded Caron greens. Simple yet interesting, each ingredient blends together for a rich, harmonious flavor. Let’s give it a try!

Tracee Le @tracee_homecook

Mình lớn lên và đang sống tại Sài Gòn

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Ingredients

Serves 4 servings

1 3/4–2 1/4 lbs pork spare ribs (800 g–1 kg)
7 ozdried shrimp (200 g)
2 1/4 lbsyellow Mi Quang noodles (1 kg)
3 1/2 ozroasted, unsalted peanuts (100 g)
2grilled rice crackers
1 jarfermented shrimp paste
1medium jicama
1medium onion
Minced garlic and shallots
7 ozbean sprouts (200 g)
2Caron greens, finely shredded
Mixed fresh herbs (such as cilantro, mint, basil)
Rock sugar
Granulated sugar
Salt
Black pepper
Seasoning powder
Annatto powder
Crab roe coloring powder

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Steps

1

Dissolve 3 tablespoons fermented shrimp paste with boiling water, let it settle, and use the clear liquid. Soak dried shrimp in boiling water until softened.
2

Marinate the pork ribs with 3 tablespoons good fish sauce, 2 teaspoons seasoning powder, 1 teaspoon black pepper, 1 teaspoon granulated sugar, 1 tablespoon minced shallots, 1 tablespoon minced garlic, and 1/2 teaspoon annatto powder. Let marinate for 30 minutes.
3

Add oil to a pot and lightly sear both sides of the ribs. Add enough boiling water to cover for the broth. Simmer for 30 minutes.
4

Dice the onion into small cubes and cut the jicama into small, thin cubes. Pound the soaked dried shrimp until fine.
5

Start making the filling: Sauté the minced garlic and shallots in oil until golden. Add the dried shrimp and stir-fry until firm. Then add the onion and jicama.
6

Make a well in the center and pour in the prepared fermented shrimp paste liquid. Season with 1 teaspoon granulated sugar, 1 teaspoon seasoning powder, and 1/2 teaspoon crab roe coloring powder.
7

Stir-fry until the filling is slightly dry and most of the liquid has evaporated.
8

Add all the filling to the broth and cook for another 15 minutes.
9

Blanch the bean sprouts and noodles, then place them in bowls. Ladle the broth and filling over the top. Serve with Caron greens, fresh herbs, lime, chili, and grilled rice crackers.