Mi Quang (Turmeric Noodles with Pork and Prawns)

• 300 g Rice noodles
• 300 g Prawns, raw, peeled
• 350 g Pork shoulder, boneless
• 3 Shallot, large
• 4 cloves Garlic
• 2 tbsp Sunflower oil
• 2 tsp Ground turmeric
• 3 tbsp Fish sauce
• 750 ml Chicken stock
• ½ tsp Fine sea salt
• ½ tsp Black pepper
• 20 g Fresh mint
• 60 g Roasted peanuts
• 80 g Salted crackers
• 2 Lime

1. Bring a large pot of water to the boil. Cook the rice noodles according to the packet instructions until just tender, then drain and rinse briefly under cold water to stop them overcooking. Divide the noodles between 4 bowls.
2. Pat the prawns dry and season with a pinch of the fine sea salt and a little of the black pepper. Cut the pork shoulder into thin bite-size slices. Thinly slice the shallots and finely chop the garlic.
3. Heat the sunflower oil in a wok over medium-high heat. Add the shallots and cook for 1 minute, then add the garlic and cook for 30 seconds until fragrant. Stir in the ground turmeric.
4. Add the pork and stir-fry for 4 to 6 minutes until lightly browned and nearly cooked through. Add the prawns and stir-fry for 2 to 3 minutes until pink and just cooked. Stir in 2 tbsp of the fish sauce and a grind of black pepper.
5. Pour the chicken stock into a saucepan and bring to a gentle simmer. Season with the remaining 1 tbsp fish sauce and the remaining fine sea salt, then keep it hot over low heat. The broth should taste savoury and a little punchy, as only a small amount is served.
6. Roughly tear the fresh mint leaves. Crush the roasted peanuts and salted crackers into coarse pieces. Cut the limes into wedges.
7. Spoon the pork and prawns over the noodles, then ladle a small amount of hot broth into each bowl so the noodles are lightly moistened rather than soupy. Top with mint, then sprinkle over the peanuts and crushed crackers. Serve with lime wedges for squeezing at the table.

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