Back to 6 servings Broth (Nuoc Leo) pork neck bones or pork spare ribs, if using spareribs, have the butcher chop them into 2 inch pieces shallots, medium, peeled dried shrimp, medium salt sugar Sauteed Pork and Shrimp garlic, 1 tbs shallots, 1 tbs pork belly, or a cut that has some fat and skin on shrimp, shell on or off–your preference annatto seed oil fish sauce paprika salt pepper Tumeric Flavored Noodles pre-made Mì Quảng noodles, Pre-packaged wide yellow rice noodles–if unavailable, see below wide pho rice noodles oil tumeric powder Accompaniments bean sprouts perilla leaves (tia to) mint leaves (rau thom) banana blossom lime wedges cilantro, chopped green scallions, thinly sliced roasted peanuts, coarsely crushed Black sesame rice crackers (Banh Da), break in to small bite size pieces
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1 Step 1: In a large stockpot, place bones and enough water to cover the bones. Bring water to boil then pour over a colander, discarding the water and gunk. Clean the bones under running water and clean the pot (or have another pot with boiling water ready to go).2 Step 2: Place bones back into the pot and add shallots and dried shrimp and fill with water to cover and simmer for about 2 hrs.3 Step 3: Remove bones and season broth with salt and touch of sugar. If you're using spareribs, leave them in and serve as well.4 Step 4: To make annatto seed oil, heat 1/8 cup of olive or vegetable oil in large wok or saute pan and add about 2 tbs of annatto seeds. As the temperature rises, the red color will seep out of the annatto seeds. Strain and discard seeds.5 Step 5: Using prepared oil, saute garlic, shallots, paprika and pork. Half way through, add shrimp as this takes less time to cook. Season with salt and pepper to taste. Set aside, covered.6 Step 6: Bring a medium sized pot of water to boil, add wide pho noodles, after about 3-4 minutes, add oil and tumeric powder, and stir. If too pale, add more tumeric to desired color. The tumeric doesn't add that much flavor to the noodles and is more a visual thing. Noodles are done when you can easily bite a strand without it being too firm or mushy. Drain and set aside.7 Step 7: Cut banana blossom lengthwise, peel purple leaves keep the purple leaves. Discard the small flowers in between the leaves. Stack and roll leaves together and chiffonade. Immediately place in bowl of water with about juice of 1 lemon to prevent from discoloration.8 Step 8: In bowl, add noodles and the sauteed pork and shrimp. Then add the broth (to keep with tradition use little broth, about 1/4-1/2 of the bowl).9 Step 9: Add bean sprouts, mint, perilla leaves, banana blossom, cilantro, and green scallions. Top with toasted peanuts and black sesame rice crackers and enjoy.getsaucepan.com/r/175534ba-5b9c-4743-9b7b-102c13d7f53b · Original: https://theravenouscouple.com/2009/06/mi-quang-vietnamese-tumeric-noodles-from-quang-nam.html
