Vietnamese · lunch
Cao Lầu Cao lầu is a noodle dish from Hội An in central Vietnam, built from chewy noodles, caramelized five-spice pork, crisp greens and bean sprouts, and a little savory broth. This version uses pork shoulder, a quick marinade, and simple noodles you can find in most grocery stores.
total 1 hr 30 min
prep 30 min
cook 1 hr
servings 4 Keep this recipe Add a copy of Cao Lầu to your Saucepan library.
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Back to 4 servings noodles 400 g cao lầu noodles, or udon as a substitute pork 300 g pork shoulder, cut into 1-inch cubes 2 tablespoons soy sauce, plus more to taste 1 tablespoon brown sugar, plus more to taste 0.5 teaspoon salt 0.5 teaspoon five-spice powder 2 cloves garlic, minced 1 tablespoon oil, plus a little for the noodles 500 ml pork stock, or water garnish 100 g bean sprouts 1 head lettuce, torn fresh herbs, basil, mint and cilantro 60 g crispy cao lầu crackers, or sesame rice crackers fried shallots lime wedges and chili paste, to serve
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1 Step 1: Combine the pork, soy sauce, brown sugar, salt, five-spice powder, and garlic in a bowl and mix until the meat is evenly coated. Cover the bowl and chill it for a minimum of 2 hours; leaving it overnight gives the best flavor.2 Step 2: Heat the oil in a heavy pot over medium-high heat. Brown the pork on all sides, 5 to 6 minutes.3 Step 3: Add the leftover marinade and the stock or water. Season with more soy sauce and sugar to taste, bring to a boil, then reduce to low and simmer, partially covered, for 40 to 50 minutes, turning the pork once, until tender and the liquid has reduced by about half. Keep the liquid to spoon over the bowls as sauce.4 Step 4: Remove the pork and let it cool slightly, then slice thinly.5 Step 5: Bring a pot of salted water to a boil. Blanch the bean sprouts for about 15 seconds, drain, and set aside.6 Step 6: Boil the noodles until tender but still chewy, usually 2 to 3 minutes. Drain, toss with a little oil, and do not overcook them.7 Step 7: Divide the lettuce, herbs and bean sprouts among bowls. Add noodles and sliced pork, spoon over some of the sauce, and top with crackers and fried shallots. Serve with lime wedges and chili paste.getsaucepan.com/r/aeb7a963-d69a-5e45-af8f-361074505d97
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