How to Cook Delicious Quang Noodles with Shrimp and Pork That Everyone Loves – Simple Authentic Recipe

How to prepare Quang noodles with shrimp and pork

• 1

  Preliminary processing and cooking pork bone broth

  Blanch 500g of pork tail bones for about 5 minutes and then rinse thoroughly.

  Place a pot on the stove, boil about 3 liters of water, when boiling, add the bones and cook for 40 minutes over medium heat, occasionally skimming off the foam to keep the broth clear.

  After 40 minutes, add onion and white radish and cook for another 50 minutes.

  Then, add 1.5 liters of water to the pot, turn on high heat to boil, and when boiling, turn off the stove.

  Tip:

  • You should wash the pork bones really well before blanching to help remove dirt thoroughly.
  • Discard the first blanching water to make the broth clearer.

  

  

  
• 2

  Prepare and pound the ingredients

  Use a pestle to pound 20g of peanuts and 1 turmeric root until fine. For the remaining 80g of peanuts, roast them and remove the shells.

  Wash the bulb onion in cold water, peel it, cut off the root, then let it drain and pound it until fine.

  Next, wash 3 green onions and 3 coriander leaves, then chop them finely. For the shallots, mince them finely.

  

  

  

  
• 3

  Prepare and marinate the pork belly

  Blanch the pork belly briefly in boiling water, when the water is boiling, add 1/2 teaspoon of salt and the pork belly, blanch for about 2 minutes.

  After that, rinse the pork under clean water and use a knife to cut it into thin slices about 2 finger lengths long.

  Add to the pork 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of pepper, 1 tablespoon of fish sauce, 2 teaspoons of minced shallots, 1 teaspoon of garlic, and 1 teaspoon of sugar, then mix well and marinate for 30 minutes to absorb the seasoning.

  Tip: To reduce the odor and clean any impurities from the meat, you should blanch the meat in boiling water first.

  

  

  

  
• 4

  Prepare and marinate the shrimp

  Use scissors to cut off the head and legs of the shrimp, then remove the intestinal vein. After that, rinse with water mixed with 1 teaspoon of salt, wash it clean with your hands, and let it drain.

  Add 1 teaspoon of salt, 1 teaspoon of monosodium glutamate, 1 teaspoon of minced shallots, and 1 teaspoon of minced garlic to the shrimp, then mix well and marinate for 30 minutes.

  Tip: Bend the head of the shrimp at a 45-degree angle, gently squeeze the head part, then slowly and carefully pull to remove the intestinal vein from the back of the shrimp.

  

  
• 5

  Prepare peanut oil and garlic

  To refine the peanut oil, place a pan on the stove, add 200ml of peanut oil and heat it for about 2 minutes until the oil starts to smoke, then turn off the heat, let it cool, and pour it out.

  In a new pan, heat 100ml of refined peanut oil, when the oil is hot, add half of the remaining minced garlic to fry until fragrant and golden, then remove the oil and garlic.

  Tip: To make the peanut oil more fragrant and well-cooked, you need to heat it until it smokes; otherwise, the oil will smell bad and not be good for digestion.

  

  
• 6

  Stir-frying shrimp and pork belly

  Add 1 tablespoon of previously heated oil into the pan, heat the oil until it boils, then add the shrimp and stir-fry on high heat for about 5 minutes, then remove.

  Continue using the pan that was used to stir-fry the shrimp, add 3 tablespoons of roasted peanut oil to the pan, heat the oil until it boils, then add the remaining shallots along with the crushed peanuts and turmeric to fry until fragrant.

  After that, add the marinated pork belly, stir-fry on high heat for about 4 minutes.

  Tip: To ensure the ingredients are firmer and absorb the seasoning better, you should stir-fry on high heat.

  

  

  
• 7

  Cooking the broth

  After stir-frying the meat, add 1.5 liters of broth and quail eggs along with 1 tablespoon of salt, 1 tablespoon of monosodium glutamate, 1 tablespoon of sugar, 4 tablespoons of fish sauce, 2 tablespoons of annatto oil, and the stir-fried shrimp.

  To make the broth thicker, beat 1 chicken egg and add it in, bring the broth to a boil, adjust the seasoning to taste, then turn off the heat.

  

  
• 8

  Completion

  You add 2 teaspoons of salt, 1 teaspoon of seasoning powder, 1 teaspoon of sugar, and 1 tablespoon of fish sauce to the broth, then bring the water to a boil, adjust the seasoning to taste, and turn off the heat.

  You briefly blanch the Quang noodles in water at about 60 degrees Celsius, then place them in a bowl with meat, quail eggs, shrimp, mix in 1/2 teaspoon of peanut oil, and add green onions, Vietnamese coriander, fried shallots, peanuts, and rice crackers.

  Finally, you add the broth according to your preference; if you like a lot of broth, just add more broth to finish.

  

  

  
• 9

  Final Product

  The Quang noodles with shrimp and meat are delicious and distinct, with a sweet and savory broth, crunchy shrimp, and tender, flavorful meat. Eating Quang noodles with your favorite vegetables and sauces is truly delightful.