Cao lau Hoi An noodles

Method

1. 1 Marinate the pork shoulder with five-spice powder, soy sauce, minced garlic, chopped shallots, and sugar for 30 minutes.
2. 2 Pan-fry the meat until golden brown on both sides, then simmer with a little of the marinade over low heat for 25 minutes to allow the flavors to infuse. Let cool, then slice thinly.
3. 3 Keep the broth, season it again until it's rich and thick — cao lầu is only served with a very small amount of broth, not completely covered like pho.
4. 4 Blanch the cao lầu noodles and bean sprouts in boiling water for 1 minute, then drain thoroughly.
5. 5 Arrange the noodles in a bowl, top with lettuce, herbs, char siu pork, pour in 2-3 tablespoons of braising sauce, sprinkle with pepper, and mix well before eating.