4 Serves
73 Mins
Prepare the marinade by combining sliced pork belly and shrimp with minced garlic, fish sauce, and a pinch of black pepper in a bowl.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
66 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
196 µg / 400 µgCalcium
289 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
250 mg / 420 mgPhosphorus
383 mg / 1,250 mgPotassium
1233 mg / 4,700 mgSodium
1740 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
19 g / 20 gCholesterol
119 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat vegetable oil in a large pot over medium heat and sauté the marinated pork and shrimp until browned.
Add sliced onions to the pot and cook until translucent, then pour in enough water to cover the ingredients and simmer to create a concentrated broth.
Boil the turmeric rice noodles in a separate saucepan according to package instructions, then drain using a colander.
Assemble the bowls by placing a portion of noodles at the bottom, topping with the pork and shrimp mixture, and ladling the hot broth over the top. Season with salt and pepper to taste and garnish with fresh herbs and roasted peanuts.
22
g33
g16
g
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Libyan