Mì Quảng (Turmeric Pork and Prawn Noodles)

Not only does it taste amazing, it looks beautiful with the combination of lush green herbs and vibrant yellow from the turmeric. The coconut water gives the dish a slightly sweet hint (always a winner for kids) and the crunchy peanuts and fried shallots are a great way to introduce different textures. The traditional recipe doesn’t have bok choy, but I’m always sneaking in some greens for the littlies!

Serves 2 adults and 2 littlies

Ingredients

For the marinade

• ½ red onion, peeled and finely chopped
• 2 teaspoons turmeric powder
• 2 teaspoons fish sauce
• 1 teaspoon sugar
• 6 cloves garlic, minced
• 2 teaspoons vegetable oil

To garnish

• 4 sprigs mint, leaves finely chopped
• 4 spring onions (shallots), rinsed, ends trimmed and chopped
• ¼ cup fried shallots
• 3 tablespoons roasted peanuts, chopped
• Lime wedges
• Bird’s eye chili, chopped (parents)

For the noodles

• 500 grams pork belly, thinly sliced
• 10 large raw tiger prawns, peeled and deveined
• 2 bunches bok choy, washed and separated
• 300 grams dry mi quang noodles or dry pho or pad thai noodles
• 2 ½ teaspoons vegetable oil
• 500 millilitres coconut water
• 1 teaspoon fish sauce
• ¼ teaspoon sugar
• ¼ teaspoon salt

Method

1. To make the marinade, mix all the ingredients in a jug and set aside.
2. Place the pork belly in one bowl and the prawns into another. Give the marinade a good stir, then carefully pour half over the pork and half over the prawns. Mix thoroughly.
3. Cover the bowls with cling wrap and place in the fridge to marinate for at least 30 minutes.
4. Bring a pot of water to a boil, add the bok choy and cook for 90 seconds. Remove the bok choy from the boiling water and set aside.
5. Cook the noodles as per the packet instructions. Strain and rinse under cold water. Drizzle 1 teaspoon of the vegetable oil over the noodles and gently mix until evenly coated.
6. Heat the remaining 1 ½ teaspoons of the vegetable oil in a large pot on high heat, then add the pork and cook for 2 minutes.
7. Add the prawns and cook for another 2 minutes.
8. Add the coconut water and bring to a boil. Remove the prawns and set aside on a plate.
9. Cook the sauce on a medium simmer for 5 minutes to slightly reduce.
10. Add the fish sauce, sugar and salt to the sauce.
11. To serve, place a handful of noodles, a few prawns, a few spoonfuls of pork and sauce into a bowl. Top with garnishes and enjoy.

Tommy’s Tip

You can find turmeric noodles from most Vietnamese grocers, but if you can’t, the standard thick rice noodles will also work.