Proteins:

560 grams (1.2 lbs) spare ribs. You can also use pork belly or chicken.
4 grams (2 teaspoons) Bang Bang Onion
2 grams (1 teaspoon) turmeric powder
20 grams (1.5 tablespoons) fish sauce
6 medium shrimps
4 quail eggs or 2 chicken eggs
Salt and sugar for seasoning

For the broth:

75 grams (2.6 oz) peanuts, toasted and crushed
5 grams (2 ½ teaspoons) Bang Bang Onion
2 grams (1 teaspoon) Coastal Purple Shallot
2 grams (1 teaspoon) turmeric powder
2 tablespoons peanut oil or any other neutral oil
1 tablespoon fish sauce
1.5 teaspoon sugar
2 teaspoons annatto oil (optional)
Water

Noodles, vegetables, and garnishes:

1 bag of Quảng-style turmeric noodles (or wide rice noodles)
Sesame rice crackers
Fresh leafy vegetables such as green lettuce or cabbage, banana blossoms, etc. thinly sliced
Fresh herbs such as mints, bean sprouts, cilantro
Pinch of Heaven Facing Chili

Prepare the proteins for mì Quảng:

• Clean and parboil the spare ribs. Clean the shrimps thoroughly.
• Marinate the spare ribs in Bang Bang Onion, fish sauce, and a pinch of sugar for at least 30 minutes.
• Marinate the shrimp separately with a little salt and sugar. Set aside.
• Boil the eggs, peel, and set aside.

Make the mì Quảng broth:

• Rehydrate Bang Bang Onion and Coastal Purple Shallot in water for 1-2 minutes, then drain.
• Toast peanuts over medium-low heat, crush them, and set aside.
• Heat peanut oil in a pot over medium heat. Add the rehydrated onion and shallot, and cook until aromatic.
• Add the marinated spare ribs and turmeric powder. Stir to coat the ribs.
• Add enough water to cover the ribs, more if you’d like to make more broth. Simmer over medium-low heat for 30 minutes. After 15 minutes, add half of the toasted peanuts.
• Pan-fry the shrimp in a separate skillet until cooked through. Add some broth from the ribs to the skillet and simmer for 10 minutes.
• Stir in the annatto oil (if using) for extra color.
• Transfer the shrimp and eggs to the pot with the spare ribs and simmer for an additional 15 minutes. Add more water if needed. Adjust seasoning to taste.
• Remove the shrimp and eggs, and set them aside.

Cook the noodles and prepare the garnish:

• Cook the noodles according to the package instructions.
• Prepare the vegetables and herbs.
• Lightly wet the rice crackers and microwave them for about 30 seconds each side, until they puff up. Transfer to a plate.

Assemble mì Quảng:

• Place your choice of vegetables at the bottom of a bowl, followed by the cooked noodles.
• Pour broth over the noodles, just enough to cover.
• Top with spare ribs, shrimp, and eggs.
• Garnish with extra toasted peanuts, fresh herbs, and sesame rice crackers.