Mì Quảng

Yellow Noodle

1.5 lbs pork bones
2/3 lb pork belly, sliced
12 head-on shrimps (size 36-40), remove shell but save the butter.
1/3 lb small shrimp (shell on)
1 can crushed pineapple
1 T red oil (or red hot chili oil)
8 shallots
2 cloves garlic, minced
1/2 T crisp-fried shallot
2 T roasted peanut
1 toasted sesame rice cracker
2 green onion, cut into 2-inches length.
4 green onion, chopped
5 sprigs cilantro, chopped
Vegetable oil, fish sauce, salt, pepper, rock sugar
Vegetable for noodle
1 pack of medium or large rice stick
1 t tumaric powder


The broth: Wash and put pork bones into a soup pot, cover with 2-3 quarts water, add 4 shallots and bring to a boil over medium high heat. Skim off foam, add 1 t sea salt, 1 small piece rock sugar. Lower heat and let it simmer for 2-3 hrs. Remove bones and shallot, add 1/2 T crisp-fried shallot and green onion (2-inches cut) in.
The sauce: (picture) Put 1 T oil in a small pot over medium high heat, add 4 minced shallot and 2 minced garlic in and stir-fry until fragrant. Add pork belly in, stir -fry until cooked. Add both shrimps in with its butter, stir-fry until it turns color. Add crushed pineapple in with its juice, season with salt, pepper. Add red oil and ladle broth over to cover the mixture. Season with fish sauce and 1 small piece of rock sugar.
The yellow noodle:
When cook the noodle add in 1 t tumaric powder and 1 T oil. Rinse and season with some sea salt and sugar.


To Serve:
Put some vegetable in the bottom, cover with yellow noodle, pour sauce on top, add some broth just enough to dress the noodle and vegetable because this is not a soup. Top some roasted peanut and sesame rice cracker, sprinkle some green onion and cilantro. Options: fresh queeze lime juice, sliced garlic (raw) and hot chili.