Cao lau
Cao lầu: Hội An's chewy noodles with five-spice pork, greens and crunchy croutons
You will really only find proper cao lầu in Hội An, the old trading port on Vietnam's central coast, where it's sold in small family eateries and along the riverside at lunch. The noodles are yellowish and unusually chewy, made with lye water that locals traditionally link to the town's ancient Bá Lễ well. They come almost dry, topped with slices of sweet five-spice pork, raw greens and crisp squares of fried dough, with just a spoonful of the pork juices. Because the real noodles are very hard to buy outside Hội An, this home version uses thick udon noodles, which give a similar bouncy chew; it is a substitute, not the original. Chef's tip: rinse the cooked udon in cold water, then dip briefly in hot water just before serving, so they are warm but firm.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pork
For the croutons
For the bowls
Method
0/9 doneStep 1: Rub the 1 ⅛ lb pork shoulder with the 1 tsp five-spice powder, 3 cloves garlic, 2 shallots, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp light brown sugar and 1 tbsp honey. Leave for 15 minutes.
15 minStep 2: Heat the 1 tbsp vegetable oil in a small, heavy pot over a medium-high heat. Lift the pork from the marinade and brown it on all sides until dark golden.
6 minStep 3: Add the 1 ¼ cups water and any leftover marinade, bring to a simmer, cover and cook gently, turning the pork every 10 minutes, until a thermometer in the thickest part reads at least 145°F/145 °F and the meat feels tender.
30 minStep 4: Lift out the pork and rest it on a board for at least 3 minutes. Boil the juices in the pot until reduced to about 6 tbsp of glossy, syrupy sauce.
5 minStep 5: Meanwhile heat the 1 ¼ cups vegetable oil, for frying in a small pan to 350°F, or until a piece of wrapper sizzles at once. Fry the 8 wonton wrappers in batches for 30–60 seconds, until golden and crisp, and drain on kitchen paper.
5 minStep 6: Blanch the 5 ½ oz bean sprouts in boiling water for 20 seconds and drain.
Step 7: Cook the 1 ⅓ lb thick fresh udon noodles following the packet, usually 2–3 minutes, then rinse in cold water to firm them up. Dip briefly in the hot water to warm through and drain very well.
4 minStep 8: Slice the pork thinly. Put the 1 lettuce, 1 oz mint and Thai basil and bean sprouts in four bowls, add the noodles and lay the pork on top.
Step 9: Spoon 1–2 tbsp of the pork juices over each bowl. Common mistake: adding broth. Cao lầu is meant to be almost dry, so just moisten the noodles. Top with croutons and 2 spring onions and serve with 1 limes and 2 tbsp chilli sauce or sliced fresh chilli.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 34 g
- Carbs
- 78 g
- Fat
- 21 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cao lau take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Caramelised clay-pot tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Vegan nuoc cham
Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.