Photograph of the finished Cao lau Hoi An noodles

Vietnam · Cao lầu Hội An

Cao lau Hoi An noodles

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cao Lau noodles Cao Lau noodles 1.1 lb
  • Photograph of Pork shoulder Pork shoulder 14.1 oz
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Five-spice powder Five-spice powder 0.1 oz
  • Photograph of Dried shallots Dried shallots 4
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Bean sprouts Bean sprouts 5.6 oz
  • Photograph of Lettuce Lettuce 3.5 oz
  • Photograph of Herbs Herbs 2.8 oz
  • Photograph of Black pepper Black pepper 0.1 oz

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.
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