Quảng turmeric noodles with prawns and pork (Mì Quảng)

1. Thinly slice the pork leg and peel the prawns; marinate both for 20 minutes with half the fish sauce, the turmeric, sugar and half the crushed shallots and garlic. Boil the quail eggs for 3 minutes and peel.

2. In a pan, fry the remaining shallots and garlic in the oil, then add the pork and stir-fry for 3-4 minutes.

3. Add the prawns, stir-fry for 1 minute, then pour in the stock, add the quail eggs and remaining fish sauce and simmer for 10 minutes – there should be only a little thick, golden liquid.

4. Cook the rice noodles in water coloured with turmeric so they turn yellow, then drain; toast the rice paper in a hot pan or the microwave until crisp.

5. Put lettuce and mint in the bottom of the bowls, add the noodles, then a few ladles of the ragout with the pork, prawns and eggs.

6. Sprinkle with toasted peanuts and spring onion, break the crispy rice paper over the top and serve with lime and chilli.

Tip: The pride of Quảng Nam province: halfway between soup and noodles, with only a little intensely flavoured liquid. The crispy rice cracker and peanuts give it its special texture.