Tired of eating out yet? No worries, Danang Foodie 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.



INGREDIENTS (4-6 serves)

300 gr pork belly

200gr shrimp

2-3 boiled eggs


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


- 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.


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.

Categories: Food Recipes

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