Quang-Style Noodle Salad

Name: Quang-Style Noodle Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vietnamese
Ingredients: 7 oz (200 g) pork shoulder, pork belly, or pork loin, thinly sliced; 7 oz (200 g) pork shoulder, pork belly, or pork loin, thinly sliced; 7 oz (200 g) pork shoulder, pork belly, or pork loin, thinly sliced; 2 tsp minced shallot, divided; 1 tsp chicken stock powder, divided; 1 tsp black pepper, divided; 7 oz (200 g) shrimp, peeled and deveined; 6 tbsp (90 ml) extra-virgin peanut oil, divided; 1 lb (454 g) bean sprouts; 2¼ lb (1 kg) fresh or cooked mì Quảng noodles; 2¼ lb (1 kg) fresh or cooked mì Quảng noodles; 7 oz (200 g) mint and/or Asian basil; 7 oz (200 g) mint and/or Asian basil; 2 tbsp (20 g) minced garlic; 2 bird’s eye chili peppers; 2 tbsp (30 ml) sugar; ¼ cup (60 ml) fish sauce; 2 tbsp (18 g) crushed roasted peanuts; Few bird’s eye chili pepper slices; Few drops sesame oil

Preparation info

Yield:
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Simply Pho

By Helen Le

Published 2017

About

Extra-virgin peanut oil, locally called dầu phụng, is the ideal ingredient for this dish (mì Quảng trộn). However, even in Quang Nam and Da Nang, where mì Quảng originated, dầu phụng is not always available at the market. My mom special-orders it from a home factory that processes raw peanuts and extracts the oil themselves. Nothing beats 100 percent extra-virgin peanut oil for this dish. It has a higher smoke point than other vegetabl

Ingredients

Asia
Vietnam
Da Nang
Quang Nam

Ingredients

Method