Cao Lầu
Hoi An Turmeric Noodles with Pork
A unique noodle dish from Hoi An with chewy turmeric noodles, slices of seasoned pork, fresh herbs, and crispy rice crackers, served with minimal broth.
Other variations:
Cao lầu thịt heo, Cao lầu gà, Cao lầu tôm, Cao lầu chay
Category
Noodle Dish
Region
Central Vietnam
Preparation Time
1h15
Servings
4
Difficulty
Medium
About this recipe
Cao Lầu is a culinary symbol of Hoi An, influenced by Chinese, Japanese, and Vietnamese cooking. The noodles are traditionally made using water drawn from the ancient Bá Lễ well, giving them their distinctive texture and color.
Ingredients List
400 g turmeric noodles
300 g pork shoulder (thinly sliced)
2 tbsp soy sauce
2 tbsp fish sauce
2 cloves garlic (minced)
1/2 tsp five-spice powder
500 ml pork stock
1 cup bean sprouts
fresh herbs (basil, mint, cilantro)
2–3 sesame rice crackers
fried shallots to garnish
Materials & Tools
Large pot
wok or frying pan
mixing bowls
knife and chopping board
serving bowls
Preparation steps
Total Time :
1h15
Active Time :
1h15
Cooking Time
–
Step 1
Marinate Pork
Marinate pork with soy sauce, fish sauce, garlic, five-spice 30+ min.
30 min
Step 2
Cook Pork
Sear pork until caramelized, simmer briefly in stock.
20 min
Step 3
Cook Noodles
Boil cao lầu noodles, drain.
10 min
Step 4
Assemble Bowl
Add noodles, bean sprouts, herbs, pork slices.
5 min
Step 5
Add Broth
Top with fried shallots and rice crackers.
5 min
Step 6
Garnish
Top with fried shallots and rice crackers.
5 min
Step 7
Step 8
Chef’s Tips
Authentic noodles from Hoi An have a special chewiness; avoid overcooking to keep texture.
Serving Suggestions
Fresh herbs, lime wedges, chili paste, extra rice crackers
Nutritional info
420 kcal24 g protein11 g fat58 g carbs
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