Mi Quang is the defining noodle dish of Quang Nam province in central Vietnam. Fat, turmeric-yellow rice noodles are arranged in a shallow bowl over a small amount of richly flavored, turmeric-bright broth that barely covers the noodles - this is a wet noodle dish, not a soup. The broth is built on pork bones, shrimp, and an aromatic base of turmeric, shallots, and chilies. It is topped with a lavish garnish station of roasted peanuts, sesame rice crackers, fresh herbs, and bean sprouts.
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Make a rich broth: pork bones with 4 cups water, fish sauce, and a little sugar for 45 minutes . Strain and reserve the clear broth.
Heat annatto oil or neutral oil in a wok over high heat. Add minced shallots and until golden and fragrant. Add the turmeric and for 30 seconds .
Add the sliced pork and shrimp. over very high heat until just cooked, about 3 minutes . Season with fish sauce, sugar, and a pinch of black pepper.
Add 2 cups of the pork broth to the wok with the meat and shrimp. Bring to a , reduce to , and let the flavors meld for 5 minutes . The broth should be deeply golden from the turmeric.
Prepare the noodles according to package directions. Arrange a generous portion in each bowl. Ladle only a small amount of the turmeric broth over the noodles - just enough to moisten, not submerge.
Top with the pork and shrimp, crushed peanuts, fresh herbs, bean sprouts, and a sesame rice cracker. Squeeze fresh lime over everything. The cracker softens as you eat.
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