Cao Lầu
Cao Lầu is a Vietnamese noodle dish from Hoi An, characterized by its unique chewy noodles, pork, and fresh herbs. The noodles are traditionally made with local well water and lye, giving them a distinct texture and flavor. This recipe offers a home-cook friendly version.
An original recipe by Forkin
- Total time
- 1 hr 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 1,098 kcal
Allergen information: may contain fish, gluten, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
pork
- 500 gpork belly, skin on, cut into 1 inch (2.5 cm) cubes
- 2 pcsshallot, finely chopped
- 3 clovegarlic, minced
- 3 tbspfish sauce
- 2 tbspsoy sauce
- 1 tbspdark soy sauce
- 1 tbspsugar
- 0.5 tspblack pepper, freshly ground
- 2 cupwater
noodles
- 400 grice noodles, thick, flat (e.g., fresh udon or similar for texture)
garnish
- 200 gbean sprouts
- 200 glettuce, shredded
- 0.25 cupmint, fresh leaves
- 0.25 cupthai basil, fresh leaves
- 0.25 cupcilantro, fresh leaves, chopped
- 1 pcslime, cut into wedges
- 1 pcschili, fresh, sliced(optional)
- 50 gpork cracklings, crushed(optional)
Equipment
large bowl · large pot · dutch oven · cutting board · knife
The method
Step by step
- 1
Prepare the pork: In a large bowl, combine the pork belly cubes with shallot, garlic, fish sauce, soy sauce, dark soy sauce, sugar, and black pepper. Mix well and let marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
About 30 min
Cook’s note: Marinating longer will enhance the flavor of the pork.
- 2
Cook the pork: Heat a large pot or Dutch oven over medium-high heat. Add the marinated pork belly and sear on all sides until browned, about 5-7 minutes.
About 7 min
Cook’s note: Browning the pork adds depth of flavor to the braise.
- 3
Braise the pork: Pour in the water, ensuring the pork is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened slightly.
About 1 hr
Cook’s note: The pork should be fork-tender but not falling apart.
- 4
Prepare the noodles: While the pork is braising, cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
About 10 min
Cook’s note: For a chewier texture, undercook the noodles slightly.
- 5
Prepare the garnishes: Wash and prepare the bean sprouts, shredded lettuce, mint, Thai basil, cilantro, sliced lime, and optional fresh chili and pork cracklings.
About 10 min
Cook’s note: Have all garnishes ready for quick assembly.
- 6
Assemble the Cao Lầu: Divide the cooked noodles among serving bowls. Top with a generous portion of the braised pork and some of the rich braising liquid.
About 2 min
Cook’s note: Ensure each bowl gets a good amount of the flavorful sauce.
- 7
Garnish and serve: Arrange the bean sprouts, shredded lettuce, mint, Thai basil, and cilantro over the pork and noodles. Garnish with lime wedges, fresh chili slices, and crushed pork cracklings if desired. Serve immediately.
About 1 min
Cook’s note: Let guests add lime and chili to their preference.
Per serving
Nutrition
- Calories
- 1,098.4kcal
- Protein
- 26.9g
- Carbs
- 103.8g
- Fat
- 68.4g
- Fibre
- 4.1g
- Sugar
- 7.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pork and noodles separately in airtight containers in the refrigerator.
Reheat pork gently on the stovetop or in the microwave. Reboil noodles briefly if desired.
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