Tired of eating out yet? No worries, Danang Cuisine is here to help you cook your favourite Vietnamese dishes. Let’s begin our cooking series with the most authentic dish: Mi Quang with pork and shrimp. For your convenience, each recipe will be in English and Vietnamese, and come with a video showing the cooking process with English voice-over and Vietnamese subtitle.
HOW TO COOK: MI QUANG WITH PORK AND SHRIMP
.jpg)
INGREDIENTS (4-6 serves)
300 gr pork belly
200gr shrimp
2-3 boiled eggs
Peanuts
Vegetables: lecttuce, cilantro, perilla, mint leaves, spring onions (Better to include banana blossom)
Chicken stock, fish sauce, pepper, sugar, sesame oil, garlic, chilli, chilli sauce
Rice noodles
PREPARATION
– PORK: Cut into a 5cm length. Season with 3 cloves of chopped garlic, 3 tsp chicken stock, 3 tsp fish sauce, 2.5 tsp sugar, pepper and sesame oil. Mix well and leave for 20 minutes.
– SHRIMP: Cut head and tail. Season with 2 tsp chicken stock, 1.5 tsp sugar and pepper (no fish sauce). Mix well and leave for 20 minutes.
– Vegetables: cut in thin strips, wash and dry.
– Boil 2-3 eggs
– Roast and crush peanuts
– Chop spring onions
Heat cooking oil in a medium fry pan over medium high heat.
– Add garlic (seasoned with pork) and fry until turns golden.
– Add pork, fry for 2 minutes
– Add 300ml of water.
Cover the lid and simmer for another 5 minutes.
(BROTH) Take the pork out and rot the remaining broth into a medium pot
– Add 600 ml of water
– Add 6 tsp of chicken stock, pepper, 1.5 tsp sugar, 2 boiled eggs, a fair amount of fish sauce and 1 chilli. The broth should be a little more salty than your normal taste.
– Cover the lid, and leave it at low medium heat for 15 minutes.
Add a little bit cooking oil to the frying pan.
– Put shrimps in and fry for 1 minute.
– Add the pork and mix well
– Add some more pepper and 2 tsp of chicken stock. Then continue to fry them for another 3 minutes.
DECORATION
In an average bowl, add a rich layer of vegetables, noodles, 2 shrimps, pork, half an egg, some chopped spring onions, 1-2 big spoons of broth (just enough to barely soak the noodles), crushed roasted peanuts and a little chilli paste.
