Phan Thiet-Style Quang Noodles

Name: Phan Thiet-Style Quang Noodles
Yield: Serves 2 servings
Cuisine: American
Ingredients: 14 oz pork thigh, sliced (about 400 grams); 2 large mild red chili peppers; 5 cloves garlic; 3 tablespoons annatto oil; Rock sugar, seasoning, turmeric powder (optional); Coconut water (optional, but recommended); Fresh mint, bean sprouts, garlic chives, yellow egg noodles (if available), or rice noodles

Minh Yến @Sannhu_0612

Phan Thiết

Although it's called Quang noodles, this dish is completely different from the traditional Quang noodles and is unique to Phan Thiet. It has a sweet flavor from rock sugar. Sometimes, after not eating it for a while, it can taste a bit too sweet, so I make it myself to adjust the sweetness. The main ingredients are pork thigh, pork hock, pork ear, and sliced pork leg. For a quicker version, just buy pork thigh and cut it into thick slices before cooking.

Minh Yến @Sannhu_0612

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Ingredients

Serves 2 servings

14 ozpork thigh, sliced (about 400 grams)
2large mild red chili peppers
5 clovesgarlic
3 tablespoonsannatto oil
Rock sugar, seasoning, turmeric powder (optional)
Coconut water (optional, but recommended)
Fresh mint, bean sprouts, garlic chives, yellow egg noodles (if available), or rice noodles

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Steps

1

Clean the pork and slice it against the grain into pieces about the width of 3-4 fingers or larger if you prefer. I bought pre-sliced pork at the supermarket, so the pieces were smaller and about 1/4 inch (0.5 cm) thick.
2

Pound the garlic and chili until smooth.
3

Marinate the pork with half of the garlic-chili mixture, 3 tablespoons annatto oil, 2 teaspoons sugar, 1 teaspoon seasoning powder, and 1 teaspoon salt. Let it marinate for at least 2 hours before cooking. I usually marinate it the night before and cook it the next morning.
4

Sauté the remaining garlic and chili until fragrant. Add the pork and stir-fry over low heat so the garlic and chili don't burn. Cook until the pork is browned and some fat is rendered.
5

Transfer the pork to a pot, add just enough water to cover, and a large piece of rock sugar. Simmer until the pork is tender.
6

Add enough water to make broth for serving over noodles. Season with 3 tablespoons fish sauce, 1 teaspoon salt, and if it's not sweet enough, add 3 more teaspoons sugar. This dish should be a little sweet, true to Phan Thiet style. For a nice red color, add more annatto oil if you like.
7

Blanch the rice noodles with bean sprouts and garlic chives, then ladle the broth and pork over to serve.
8

At restaurants, this dish may also include duck, pork hock, pork ear, and even pork blood. Bonus: a photo of Quang noodles from my hometown.
9

Quang noodles with pork hock