Mì Quảng with Shrimp – Vietnamese Turmeric Noodles

Clean the shrimp, devein them, then rinse and pat dry. Mix with 1 tablespoon of fish sauce, 1 clove of crushed garlic, and half of the turmeric, then let stand for 10-15 minutes.

Finely chop the shallots and the remaining garlic. Wash the fresh coriander and mint, then chop them roughly. Slice the spring onions into rings, cut the lime into wedges, and slice the chili pepper.

Heat 2 tablespoons of sunflower oil in a wok or deep skillet. Add the finely chopped shallots and garlic, then sauté over medium heat until translucent and fragrant.