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Preparation
5 hours
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Difficulty
Easy
With the rich flavor typical of Quang region in Central Vietnam, Quang noodles deserve to be a national dish. Now TasteVN will show you how to make delicious shrimp and pork Quang noodles that are just as good as those in restaurants. Let’s cook this soup dish right away!
Ingredients for Shrimp and Pork Quang Noodles For 10 people
Quang noodles 400 gr Pork tail bones 500 gr Shrimp 500 gr Pork belly 500 gr Quail eggs, boiled 20 eggs Peanut oil 200 ml Peanuts 100 gr Onion 1 bulb White radish 1/2 bulb Shallots 15 bulbs Red onions 5 bulbs Green onions 3 stalks Turmeric 1 piece Cilantro 3 stalks Chicken egg 1 egg Annatto oil 2 tablespoons Rice crackers 10 pieces Fish sauce 5 tablespoons Common seasoning a little (sugar/ salt/ monosodium glutamate/ ground pepper)
How to choose delicious shrimp
- To select fresh and tasty shrimp, it is best to choose those that are still alive and active.
- You should choose fresh shrimp with a transparent shell that still has a slight smell of seawater, not a fishy odor. Do not buy shrimp that are dark or uneven in color.
- When lifting the shrimp, if you notice a slimy appearance, it means the shrimp is not fresh.
- Fresh shrimp usually have their tails curled together. If the shrimp’s tail is spread out, it has likely been injected with chemicals and should not be purchased.
See details: How to choose fresh shrimp
How to choose delicious pork belly
- First, you should choose pieces that are pink; avoid pieces that are pale or dull in color as they may have been stored for a long time and could spoil and smell bad.
- Fresh meat usually has elasticity, so press it lightly with your hand; if it bounces back, it’s good, but if it’s soft, mushy, or has a slimy texture, do not buy it.
- You should buy meat in the early morning to select the freshest pieces for yourself.
How to choose delicious quail eggs
- For fresh quail eggs, you should choose those with slightly rough shells that still have a white powdery layer on the outside. Avoid smooth eggs with black spots or mold caused by moisture.
- You can hold both ends of the egg and shake it lightly near your ear; if it is a fresh quail egg, it will be very dense and will not make a sound when shaken.
- Do not buy eggs that make a sound when shaken lightly due to having an air gap inside, indicating they are not fresh.
-800x446.jpg "How to Cook Delicious Quang Noodles with Shrimp and Pork That Everyone Loves - Simple Authentic Recipe 2")
How to prepare Quang noodles with shrimp and pork
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
See more:
With just a few simple steps, you can immediately have the recipe for prawn and pork Quang noodles that are extremely rich in flavor, authentic to treat your family and friends. Wish you success in making it!
*Refer to the images and recipe from the YouTube channel Natha Food
