iMi Quang

1. Make annatto oil: In a small pan, combine the neutral oil and annatto seeds over medium-low heat until the seeds sizzle and the oil turns deep red, 3–5 minutes; strain and reserve the colored oil, discarding the seeds.

2. Parboil the bones: Put the pork neck bones in a large pot, cover with cold water, bring to a boil, and boil 5 minutes; drain and rinse the bones and pot to remove impurities.

3. Start the broth: Return the bones to the pot with 8 cups water, the halved shallot, smashed garlic, sugar, and 1 tsp of the salt; bring to a boil, then simmer gently, uncovered, skimming as needed, until lightly savory and aromatic, 40–50 minutes.

4. Marinate the proteins: In one bowl, toss the pork shoulder with half of the thinly sliced shallot, half of the minced garlic, 0.5 tsp turmeric powder, 2 tsp fish sauce, and 0.25 tsp black pepper, plus 2 tsp of the reserved annatto oil; in a second bowl, toss the shrimp with the remaining sliced shallot and minced garlic, the remaining 0.5 tsp turmeric powder, 1 tsp fish sauce, and 0.25 tsp of the remaining salt, plus 1 tsp of the annatto oil; let both rest 15 minutes.

5. Sauté the pork: Heat 1 tbsp of the annatto oil in a wide skillet over medium-high heat, add the marinated pork mixture, and cook, stirring, until just cooked through and lightly colored, 3–4 minutes; ladle in about 0.5 cup hot broth from the pot and simmer 2 minutes to form a concentrated sauce, then keep warm off heat.

6. Sauté the shrimp: In the same skillet over medium heat, add the shrimp mixture and cook until opaque and just firm, 1–2 minutes per side; splash in a little broth to deglaze, then keep warm with the pork.

7. Cook the noodles: Bring a separate pot of water to a boil; add the fresh turmeric rice noodles and cook until supple but not mushy, 1–2 minutes (or per package); drain and rinse briefly under hot water.

8. Finish the broth: Strain the broth into a clean pot, discarding bones and aromatics; stir in the remaining 2 tbsp fish sauce, the remaining 0.25 tsp salt, and the remaining 0.25 tsp black pepper, then keep it at a gentle simmer; taste and adjust with a little more salt or fish sauce if needed—the broth should be well seasoned but not salty.

9. Prepare toppings: Halve the hard-boiled quail eggs; arrange lettuce, bean sprouts, mint, cilantro, Vietnamese coriander, Thai basil, scallion greens, roasted peanuts, sesame rice cracker shards, bird's eye chilies, and lime wedges on a platter for the table.

10. Assemble each bowl: Add a handful of lettuce and bean sprouts to a bowl, nest a portion of noodles on top, then spoon on some pork with its sauce and a few shrimp; ladle 0.5–0.75 cup hot broth around (Mi Quang is served with a scant amount of broth), add quail egg halves, and drizzle with a little of the remaining annatto oil; finish with herbs, scallion greens, peanuts, rice cracker shards, and chilies; serve with lime wedges to squeeze at the table.