Quang-style Noodles with Turmeric and Various Toppings

Cut pork belly into thin slices. Marinate pork and shrimp with 1 tablespoon fish sauce and a pinch of black pepper for 15 minutes.

Heat cooking oil in a pot over medium heat. Sauté minced shallots until fragrant, about 2 minutes. Add turmeric powder and stir for 30 seconds.

Add marinated pork belly to the pot and cook until lightly browned. Then add shrimp and cook until they just turn pink, about 2-3 minutes. Remove pork and shrimp from the pot and set aside.

Pour chicken broth into the pot. Bring to a simmer, then season with the remaining 2 tablespoons of fish sauce. Taste and adjust seasoning as needed. Return the cooked pork and shrimp to the broth to keep warm.

Prepare Mi Quang noodles according to package instructions, usually by blanching in boiling water for 1-2 minutes until tender, then draining and rinsing briefly with cold water to prevent sticking.

To assemble, place a portion of noodles in each bowl. Ladle a small amount of the rich broth, pork, and shrimp over the noodles. Garnish generously with fresh herbs, crushed roasted peanuts, and a piece of sesame rice cracker on the side. Serve immediately.