Mi Quang

Cut the chicken thighs into pieces. In separate bowls, toss the chicken with 1 tbsp fish sauce, 1 tsp sugar, 0.5 tsp turmeric, half the garlic, half the shallot, 1 tbsp oil, salt and black pepper; toss the shrimp with 1 tbsp fish sauce, 0.5 tsp sugar, the remaining garlic and shallot, 0.5 tsp turmeric, 1 tbsp oil, salt and black pepper. Let both marinate for 30 minutes.

Heat the remaining oil in a wide pot or wok over medium-high heat. Add the marinated chicken along with its marinade and stir-fry for 4–5 minutes, until the pieces are lightly browned.

Pour in the chicken stock, bring to a boil, then reduce the heat and simmer for 25–30 minutes, until the chicken is tender and the liquid has reduced by about half. Taste and adjust with fish sauce, salt and black pepper as needed: the broth should be rich and a bit saltier than a regular soup.

In a separate pan, cook the shrimp over medium heat for 3–4 minutes, turning occasionally, until they turn pink and are coated in a concentrated marinade sauce.

Cook or blanch the Mi Quang rice noodles according to the package instructions; if using fresh noodles, dip them in boiling water for just 1–2 minutes. Drain and rinse under cold water so they don't stick together.

Divide the noodles among 4 bowls, top with the chicken and shrimp, then add bean sprouts, lettuce, mint and cilantro. Ladle only about 120 ml of the hot broth-sauce per portion — Mi Quang should be moist, not swimming in liquid.

Sprinkle each bowl with roasted peanuts and add pieces of sesame rice crackers, then serve with lime wedges and fresh chili. Before eating, toss the noodles, squeeze over the lime and add chili to taste.