Mi Do Bien

Mi Do Bien
Mi Do Bien

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Ingredients

  • Yields: 6 servings

  • 1

    quart fish stock (or chicken stock)

  • fish stock

  • 1

    (16-ounce) package fresh thin egg noodles (see tips)

  • 2

    teaspoons salt, to taste

  • 2

    tablespoons canola oil

  • 2

    cloves garlic, finely minced

  • 2

    shallots, thinly sliced

  • 3

    tablespoons freshly grated palm sugar, to taste

  • 1

    red Thai bird chile, stemmed, seeded and finely chopped

  • 10

    ounces raw medium shrimp, thawed

  • 1/2

    pound pre-cleaned baby squid, thawed

  • 1

    pound halibut, diced

  • 1-1/2

    teaspoons black peppercorns

  • 2

    tablespoons Chinese chives (see tips), cut into 3"-pieces

  • 1 dozen

    quail eggs

  • 2

    tablespoons green onions, chopped

  • 1

    tablespoon cilantro, finely chopped

Directions

Prepping the mì đồ biển broth: In a 5-quart stockpot, bring 1-¼ quarts of water and the fish stock to a boil. Taste and adjust seasoning. Add salt. Taste again. Finish with about 2 tablespoons of palm sugar (if necessary). The secret is to balance the sweetness and the saltiness. Be sure not to over-salt! Cook for about 5 minutes. Set aside. For the shrimp: Remove and discard the head of the shrimp if it's still attached. Carefully shell and de-vein the black part of the shrimp using a sharp hook-like paring knife. Make sure to remove the tip of the tail as well; this part is very delicate. Rinse the shrimp under cold running water and pat dry using a paper towel. There should be as little water as possible. Repeat the same procedure for each shrimp. This step is tedious but essential for good results. Add the chopped red Thai chile, 1 clove of garlic and 1 teaspoon to the shrimp. Mix well. Hard cooked quail eggs: Place the eggs in a saucepan. Cover them with water. As soon as the water reaches a full boil, add ½ teaspoon of salt. Lower the heat to medium-low. Cook for about 2-3 minutes. Turn off the heat. Cover with a lid and let the quail eggs sit for about 10-12 minutes. Transfer to an ice bath. Cool the eggs completely. Peel and set them aside. For the egg noodles: On a large platter, untangle and separate the egg noodles. Form individual servings. When you're ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil.Place a deep bouillon strainer (or a large strainer that can fit in the pan) and add an individual serving of the egg noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl. Assembly time: In the same pan, add the rest of the oil and the shallots and cook until caramelized. Transfer the shallots to the broth, leaving as much oil as possible in the pan. Add the remaining garlic to the pan. Cook until slightly golden. Make sure the pan in hot, then add the shrimp. Stir fry for about 2 minutes. Do not over-cook as the seafood as it will finish cooking in the broth.  Add the fish. Sprinkle with black pepper. Add about a ladle or two of boiling broth. Turn off the heat. Bring the broth from the main pot back to a boil, then add the seafood and baby squid. Add the Chinese chives, green onions and cilantro. Cover and let simmer for 5 minutes.

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