Mi Quang Proteins (Marinated)
Mi Quang Proteins (Marinated)
Ingredients
For the Marinade
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon annatto oil, optional, for color
For the Proteins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound pork belly, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
For Cooking
- 1 tablespoon vegetable oil
Instructions
- 1
In a large bowl, combine all ingredients for the marinade: minced shallots, minced garlic, turmeric powder, fish sauce, granulated sugar, black pepper, and annatto oil (if using). Mix well to create a paste.
⏱️ 5 min
- 2
Add the cut chicken thighs and sliced pork belly to the marinade. Toss thoroughly to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is the passive time.
⏱️ 5 min - 3
After the chicken and pork have marinated, add the peeled and deveined shrimp to the bowl. Toss gently to coat the shrimp with the marinade. Do not marinate shrimp for too long as it can become tough.
⏱️ 2 min
- 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated pork belly and chicken. Cook, stirring occasionally, until the pork is browned and the chicken is cooked through, about 8-10 minutes.
⏱️ 10 min
- 5
Add the marinated shrimp to the skillet with the cooked chicken and pork. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 5 min
- 6
Remove the cooked Mi Quang proteins from the heat. They are now ready to be served as part of a Mi Quang noodle dish or as a flavorful protein component in other Vietnamese-inspired meals.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mi Quang Proteins (Marinated)
For the Marinade
- 2 shallots, minced
- 3 cloves garlic, minced
- 1 teaspoon turmeric powder
- 2 tablespoons fish sauce
- 1 tablespoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon annatto oil, optional, for color
For the Proteins
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 pound pork belly, thinly sliced
- 1/2 pound large shrimp, peeled and deveined
For Cooking
- 1 tablespoon vegetable oil
Instructions
- 1
In a large bowl, combine all ingredients for the marinade: minced shallots, minced garlic, turmeric powder, fish sauce, granulated sugar, black pepper, and annatto oil (if using). Mix well to create a paste.
⏱️ 5 min - 2
Add the cut chicken thighs and sliced pork belly to the marinade. Toss thoroughly to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is the passive time.
⏱️ 5 min - 3
After the chicken and pork have marinated, add the peeled and deveined shrimp to the bowl. Toss gently to coat the shrimp with the marinade. Do not marinate shrimp for too long as it can become tough.
⏱️ 2 min - 4
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated pork belly and chicken. Cook, stirring occasionally, until the pork is browned and the chicken is cooked through, about 8-10 minutes.
⏱️ 10 min - 5
Add the marinated shrimp to the skillet with the cooked chicken and pork. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp.
⏱️ 5 min - 6
Remove the cooked Mi Quang proteins from the heat. They are now ready to be served as part of a Mi Quang noodle dish or as a flavorful protein component in other Vietnamese-inspired meals.
⏱️ 1 min