Cao Lầu Recipe - NGON Vietnam

Cao Lầu

Hoi An Noodles with Braised Pork

A unique noodle dish from Hoi An with chewy 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

Region

Central Vietnam

Preparation Time

3h25

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 cao lầu noodles 300 g pork shoulder 2 tbsp soy sauce, plus more to taste 1 tbsp brown sugar, plus more to taste ½ tsp salt ½ tsp five-spice powder 2 cloves garlic (minced) 1 tbsp oil, plus a little for the noodles 500 ml pork stock (or water) 100 g bean sprouts 1 head lettuce fresh herbs (basil, mint, cilantro) 60 g crispy cao lầu crackers (or sesame rice crackers) fried shallots

Materials & Tools

Large pot Pot or deep pan (for the pork) Colander Mixing bowls Knife and chopping board Serving bowls

Preparation steps

Total Time

3h25

Cooking Time

1h15

Active Time

2h10

Marinate Pork

Marinate pork with soy sauce, brown sugar, salt, five-spice and garlic. Cover and refrigerate at least 2 hours.

2h00

Sear Pork

Heat oil in a pot or deep pan and brown pork on all sides for 5 - 6 minutes.

10 min

Braise Pork

Add leftover marinade and stock or water. Taste and add more soy sauce and sugar until well seasoned. Bring to a boil, then simmer on low heat for 40 - 50 minutes, turning once, until pork is tender and liquid has reduced by about half. Keep liquid as sauce.

50 min

Slice Pork

Let pork cool slightly, then slice thinly.

5 min

Prepare Vegetables

Wash lettuce and herbs. Blanch bean sprouts briefly in boiling water and drain.

5 min

Cook Noodles

Boil noodles until tender, drain and toss with a little oil to prevent sticking.

10 min

Assemble Bowl

Put lettuce, herbs and bean sprouts in bowls, add noodles and pork, and spoon over a little sauce. Top with crackers and fried shallots and serve.

5 min

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 crackers

Nutritional info

420kcal
24g protein
11g fat
58g carbs

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