Make the broth base: blanch the Pork bones in a pot of boiling Water for 5 minutes to remove impurities, drain and rinse the bones, then return them to the pot with fresh Water. Add one halved Onion, a few peeled Shallots, smashed Garlic, a teaspoon of Turmeric powder, a generous pinch of Salt, about one tablespoon of Rock sugar and 2–3 tablespoons of Fish sauce. Bring to a simmer and cook gently for 1.5–2 hours until flavorful and slightly reduced; skim foam occasionally and finish with a crack of Black pepper.
While the stock simmers, make annatto oil: warm a few tablespoons of Neutral oil in a small pan, add Annatto seeds and gently heat until the oil turns a deep orange-red, then remove and discard the seeds. Reserve the fragrant oil and set aside.
Prepare the proteins: thinly slice the Pork shoulder and lightly toss with a teaspoon of Turmeric powder, a splash of Fish sauce and a little of the annatto oil. Sear the pork in a hot skillet until browned and cooked through, then quickly cook the Medium shrimp in the same pan for 1–2 minutes per side until opaque. Keep warm.
Cook the Quail eggs: gently boil for about 4–5 minutes for firm but tender yolks, cool in ice water, peel and set aside.
Finish and strain the broth: strain the simmered stock into a clean pot, taste and adjust seasoning with a touch more Fish sauce, Rock sugar or Salt as needed. Keep it hot but remember Mì Quảng uses a shallower, more concentrated amount of broth per bowl.
Prepare the noodles and garnishes: briefly dunk the Fresh Mì Quảng noodles (turmeric rice noodles) in boiling water to warm and loosen, then drain. Rinse and thinly slice or shred the Banana blossom and soak briefly in cold water to remove bitterness, then drain. Tear the Head lettuce and rinse the Bean sprouts. Chop the Scallions and mix with a little annatto oil for a finishing aromatics boost. Arrange the Mixed Vietnamese herbs for serving.
Toast and prep toppings: roughly crush the Roasted peanuts and set aside, and have the Fried shallots ready to sprinkle. Gently break the Sesame rice crackers (bánh tráng mè) into shards to serve alongside.
Assemble each bowl: place a nest of the warmed Fresh Mì Quảng noodles (turmeric rice noodles) in the bottom, top with slices of seared Pork shoulder, a few Medium shrimp, and halved Quail eggs. Spoon a ladle or two of the hot strained broth over the toppings—enough to wet the noodles but not drown them.
Finish and serve: pile on the Mixed Vietnamese herbs, shredded Banana blossom, Head lettuce, Bean sprouts and scallion oil. Scatter the crushed Roasted peanuts and Fried shallots, place broken Sesame rice crackers (bánh tráng mè) on the side, and offer wedges of Limes and sliced Red bird's eye chilies to squeeze or add to taste.
Enjoy immediately, instructing diners to break the crackers into the bowl for crunch and squeeze lime and chili as desired to brighten the rich, savory broth.
