{"id":13590,"date":"2026-10-07T18:08:39","date_gmt":"2026-10-07T11:08:39","guid":{"rendered":"https:\/\/vietnatur.de\/mi-quang-recipe-with-shrimp-and-pork\/"},"modified":"2026-10-07T18:16:49","modified_gmt":"2026-10-07T11:16:49","slug":"mi-quang-recipe-with-shrimp-and-pork","status":"publish","type":"post","link":"https:\/\/vietnatur.de\/en\/mi-quang-recipe-with-shrimp-and-pork\/","title":{"rendered":"M\u00ec Qu\u1ea3ng Recipe with Shrimp and Pork"},"content":{"rendered":"

Discover the flavours of Central Vietnam with this M\u00ec Qu\u1ea3ng recipe. Wide rice noodles are topped with succulent shrimp, savoury pork belly and a small amount of richly seasoned broth. Roasted peanuts, fresh herbs and crispy rice crackers bring contrasting textures to every bite. Follow these steps to recreate this Vietnamese speciality at home.<\/em><\/p>\n

\"\"<\/p>\n

1. Origins and Food Culture<\/h2>\n

M\u00ec Qu\u1ea3ng is one of the most iconic dishes from Qu\u1ea3ng Nam in Central Vietnam. Unlike Ph\u1edf and many other Vietnamese noodle soups, the noodles are not submerged in broth. Instead, a small amount of concentrated, flavourful broth is spooned over them.<\/p>\n

Fresh herbs, leafy greens, roasted peanuts and crispy rice crackers are traditional accompaniments. Together, they give the dish its distinctive character and reflect the food culture of Central Vietnam.<\/p>\n

2. Flavour<\/h2>\n

The dish combines the gentle sweetness of pork bone broth with a richly seasoned, slightly thickened shrimp and pork sauce.<\/p>\n

The tender, chewy rice noodles complement the mild richness of quail eggs and the nutty flavour of roasted peanuts. Fried c\u1ee7 n\u00e9n\u2014small Vietnamese allium bulbs\u2014and peanut oil add a distinctive aroma.<\/p>\n

3. Difficulty<\/h2>\n

Difficulty: Intermediate<\/strong><\/p>\n

This recipe involves several stages: preparing the ingredients, marinating the pork and shrimp, simmering the broth and cooking the toppings separately. However, the cooking techniques are straightforward and manageable when followed in order.<\/p>\n

4. Ingredients<\/h2>\n
    \n
  • 400 g M\u00ec Qu\u1ea3ng noodles; alternatively, use wide rice noodles such as those used for Ph\u1edf. Udon noodles can also be used, although their texture will be different.<\/li>\n
  • 500 g pork tail bones<\/li>\n
  • 500 g shrimp<\/li>\n
  • 500 g pork belly<\/li>\n
  • 20 quail eggs, boiled and peeled<\/li>\n
  • 1 chicken egg<\/li>\n
  • 200 ml peanut oil, preferably suitable for frying<\/li>\n
  • 2 tbsp annatto oil<\/li>\n
  • 100 g peanuts<\/li>\n
  • 15 c\u1ee7 n\u00e9n bulbs<\/li>\n
  • 5 shallots<\/li>\n
  • 1 onion<\/li>\n
  • \u00bd white radish<\/li>\n
  • 3 spring onions<\/li>\n
  • 3 culantro leaves, also known as sawtooth coriander or ng\u00f2 gai<\/li>\n
  • 1 piece of fresh turmeric<\/li>\n
  • 6 tbsp fish sauce<\/li>\n
  • 10 crispy Vietnamese rice crackers, b\u00e1nh \u0111a n\u01b0\u1edbng<\/li>\n
  • Fresh lettuce, herbs and optional bean sprouts, to serve<\/li>\n
  • Sugar, salt, ground pepper and optional monosodium glutamate (MSG), for seasoning<\/li>\n<\/ul>\n

    Measurements:<\/strong> tbsp = tablespoon; tsp = teaspoon.<\/p>\n

    5. Instructions<\/h2>\n

    Prepare the Pork Bone Broth<\/h3>\n
      \n
    1. Blanch the pork tail bones in boiling water for about 5 minutes. Drain and rinse thoroughly.<\/li>\n
    2. Bring 3 litres of water to a boil in a large pot. Add the bones and simmer over medium heat for approximately 40 minutes. Skim off the foam regularly.<\/li>\n
    3. Peel the onion and cut the white radish into large pieces. Add both to the pot and simmer for another 50 minutes.<\/li>\n
    4. Add a further 1.5 litres of water, bring the broth back to a boil and turn off the heat.<\/li>\n<\/ol>\n

      Prepare the Seasonings, Peanuts and Herbs<\/h3>\n
        \n
      1. Using a mortar and pestle, finely crush 20 g of peanuts with the peeled turmeric.<\/li>\n
      2. Dry-roast the remaining 80 g of peanuts, then remove their thin skins.<\/li>\n
      3. Trim and wash the c\u1ee7 n\u00e9n bulbs, then crush them in a mortar.<\/li>\n
      4. Wash and finely chop the spring onions and culantro.<\/li>\n
      5. Peel and finely chop the shallots. Wash the lettuce and other herbs, then drain well.<\/li>\n<\/ol>\n

        Prepare and Marinate the Pork Belly<\/h3>\n
          \n
        1. Bring a small pot of water to a boil with \u00bd tsp salt. Blanch the pork belly for about 2 minutes.<\/li>\n
        2. Rinse the pork and cut it into thin slices approximately 3\u20134 cm long.<\/li>\n
        3. Mix the pork with:\n
            \n
          • 1 tsp salt<\/li>\n
          • 1 tsp MSG, optional<\/li>\n
          • 1 tsp ground pepper<\/li>\n
          • 1 tbsp fish sauce<\/li>\n
          • 2 tsp finely chopped shallots<\/li>\n
          • 1 tsp crushed c\u1ee7 n\u00e9n<\/li>\n
          • 1 tsp sugar<\/li>\n<\/ul>\n<\/li>\n
          • Cover and marinate in the refrigerator for about 30 minutes.<\/li>\n<\/ol>\n

            Prepare and Marinate the Shrimp<\/h3>\n
              \n
            1. Remove the shrimp heads and legs, then devein. Remove the shells too, if preferred.<\/li>\n
            2. Briefly clean the shrimp in water mixed with 1 tsp salt, then drain thoroughly.<\/li>\n
            3. Mix the shrimp with:\n
                \n
              • 1 tsp salt<\/li>\n
              • 1 tsp MSG, optional<\/li>\n
              • 1 tsp finely chopped shallots<\/li>\n
              • 1 tsp crushed c\u1ee7 n\u00e9n<\/li>\n<\/ul>\n<\/li>\n
              • Cover and marinate in the refrigerator for about 30 minutes.<\/li>\n<\/ol>\n

                Warm the Peanut Oil and Fry the C\u1ee7 N\u00e9n<\/h3>\n
                  \n
                1. Gently warm the peanut oil, following the manufacturer\u2019s guidance on suitable cooking temperatures. Do not heat it until it smokes.<\/li>\n
                2. Pour approximately 100 ml of the oil into a frying pan. Add half of the remaining crushed c\u1ee7 n\u00e9n and fry over medium heat until golden and fragrant.<\/li>\n
                3. Remove the fried c\u1ee7 n\u00e9n and set aside for garnishing. Keep the infused oil for cooking.<\/li>\n<\/ol>\n

                  Cook the Shrimp and Pork<\/h3>\n
                    \n
                  1. Heat 1 tbsp of the infused oil in a frying pan.<\/li>\n
                  2. Stir-fry the shrimp over medium-high heat for approximately 3\u20135 minutes, depending on their size, until just cooked through. Transfer to a plate.<\/li>\n
                  3. Warm 3 tbsp peanut oil in the same pan.<\/li>\n
                  4. Add the remaining crushed c\u1ee7 n\u00e9n and the crushed peanut\u2013turmeric mixture. Fry briefly until fragrant.<\/li>\n
                  5. Add the marinated pork belly and stir-fry for about 4 minutes.<\/li>\n<\/ol>\n

                    Make the Richly Seasoned Sauce<\/h3>\n
                      \n
                    1. Pour 1.5 litres of the prepared pork bone broth into the pan containing the pork.<\/li>\n
                    2. Add the boiled quail eggs, then gradually stir in:\n
                        \n
                      • Up to 1 tbsp salt<\/li>\n
                      • Up to 1 tbsp MSG, optional<\/li>\n
                      • 1 tbsp sugar<\/li>\n
                      • 4 tbsp fish sauce<\/li>\n
                      • 2 tbsp annatto oil<\/li>\n<\/ul>\n<\/li>\n
                      • Bring to a boil, then simmer until the pork is fully cooked. Add the salt and fish sauce gradually, tasting as you go.<\/li>\n
                      • Beat the chicken egg and slowly pour it into the gently simmering sauce while stirring.<\/li>\n
                      • Return the cooked shrimp to the pan and warm through briefly. Allow the egg to set completely, adjust the seasoning and turn off the heat.<\/li>\n<\/ol>\n

                        Season the Remaining Broth and Assemble<\/h3>\n
                          \n
                        1. Bring the remaining pork bone broth back to a boil.<\/li>\n
                        2. Season with 2 tsp salt, 1 tsp MSG if desired, 1 tsp sugar and 1 tbsp fish sauce. Adjust to taste. This broth should be more lightly seasoned than the shrimp and pork sauce.<\/li>\n
                        3. Prepare the M\u00ec Qu\u1ea3ng noodles according to the package instructions. Fresh, precooked noodles can be briefly warmed in hot water; dried noodles must first be fully cooked.<\/li>\n
                        4. Divide the noodles among serving bowls. Arrange the pork belly, shrimp and quail eggs on top.<\/li>\n
                        5. If desired, drizzle each bowl with \u00bd tsp peanut oil. Sprinkle with spring onions, culantro, fried c\u1ee7 n\u00e9n and roasted peanuts.<\/li>\n
                        6. Spoon over a small amount of the richly seasoned sauce, leaving the noodles only partly surrounded by liquid.<\/li>\n
                        7. Serve with fresh herbs, lettuce and broken pieces of crispy rice crackers. Add a little of the milder broth if you prefer more liquid.<\/li>\n<\/ol>\n

                          6. Where to Buy Ingredients in Germany<\/h2>\n

                          Speciality ingredients such as M\u00ec Qu\u1ea3ng noodles, c\u1ee7 n\u00e9n and Vietnamese rice crackers may be difficult to find in regular German supermarkets. Asian and Vietnamese grocery stores are often a better place to look.<\/p>\n

                            \n
                          • Dong Xuan Center Leipzig:<\/strong> Maximilianallee 14\u201316, 04129 Leipzig. The centre offers various shopping options for Asian groceries.<\/li>\n
                          • go asia supermarkets:<\/strong> Try the Petersstra\u00dfe branch in Leipzig or other locations across Germany. Contact the store beforehand to check whether specific Vietnamese ingredients are available.<\/li>\n
                          • Asian online grocery stores:<\/strong> Search for \u201cM\u00ec Qu\u1ea3ng noodles\u201d, \u201cc\u1ee7 n\u00e9n\u201d, \u201cb\u00e1nh \u0111a n\u01b0\u1edbng\u201d and \u201cannatto oil\u201d. Product ranges and availability vary between retailers.<\/li>\n<\/ul>\n

                            Tip:<\/strong> If you cannot find c\u1ee7 n\u00e9n, substitute a little garlic and shallot. The flavour will be different, but the combination still works well in this dish.<\/p>\n

                            7. Frequently Asked Questions<\/h2>\n

                            Do I need to heat peanut oil until it smokes?<\/h3>\n

                            Some traditional recipes call for strongly flavoured peanut oil to be heated intensely before use. For home cooking, however, do not deliberately heat the oil until it smokes. Choose peanut oil suitable for frying and follow the instructions on the packaging. Frying the c\u1ee7 n\u00e9n in the oil will add extra aroma.<\/p>\n

                            Why is a chicken egg stirred into the sauce?<\/h3>\n

                            The beaten egg sets in the hot liquid, forming delicate strands and giving the sauce more body and a slightly thicker texture. Pour it in slowly while stirring.<\/p>\n

                            Why are the rich sauce and the mild broth prepared separately?<\/h3>\n

                            In this version, the sauce is cooked with the pork and shrimp and seasoned more intensely. Only a small amount is spooned over the noodles.<\/p>\n

                            The remaining pork bone broth is seasoned more lightly. This allows everyone to add extra broth according to their preference without making the dish overly salty or strongly seasoned.<\/p>\n","protected":false},"excerpt":{"rendered":"

                            Discover the flavours of Central Vietnam with this M\u00ec Qu\u1ea3ng recipe. Wide rice noodles are topped with succulent shrimp, savoury pork belly and a small amount of richly seasoned broth. Roasted peanuts, fresh herbs and crispy rice crackers bring contrasting textures to every bite. Follow these steps to recreate this Vietnamese speciality at home. 1. […]<\/p>\n","protected":false},"author":7,"featured_media":13586,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[139],"tags":[],"class_list":["post-13590","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"featured_image_src":{"landsacpe":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang-1140x445.jpeg",1140,445,true],"list":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang-463x348.jpeg",463,348,true],"medium":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang-300x200.jpeg",300,200,true],"full":["https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg",1280,853,false]},"jetpack_featured_media_url":"https:\/\/vietnatur.de\/wp-content\/uploads\/2026\/10\/Rezept-mi-quang.jpeg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":13556,"url":"https:\/\/vietnatur.de\/en\/goi-cuon-recipe\/","url_meta":{"origin":13590,"position":0},"title":"Summer Rolls with Shrimp & Pork \u2013 Recipe","author":"Chau Tran","date":"October 4, 2026","format":false,"excerpt":"Fresh herbs, tender shrimp and thinly sliced pork wrapped in soft rice paper: Vietnamese summer rolls are light, colourful and full of flavour. 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