Vietnamese Mi Quang (Turmeric Noodles with Pork and Shrimp)

Slice 180 g pork shoulder thinly, then coat it with 1.5 tbsp fish sauce and 1 tsp turmeric powder.

Let it stand for about 10 minutes so the color and seasoning can soak into the meat.

Heat a pan over medium heat and spread the pork in a single layer.

Stir often until the surface turns opaque and a little yellow oil appears, preventing the marinade from scorching on the pan.

Cook 100 g shrimp briefly in an empty part of the pan or in a separate pan.

Remove them as soon as they turn pink and firm so they stay springy instead of becoming tough.

Pour 350 ml chicken stock into the pan with the pork and simmer over medium-low heat for 5 minutes.

The broth should become concentrated, not dry out, so lower the heat if it reduces too fast.

Cook 280 g mi quang noodles separately until tender but not breaking apart.

Rinse under cold water, then drain well so the noodles stop cooking and do not clump before they go into the bowls.

Place the noodles in bowls, then add pork, shrimp, and only enough broth to moisten the noodles.

Finish just before serving with 80 g bean sprouts and 2 tbsp crushed roasted peanuts for crunch.