Vietnamese
Cao lầu
Cao lầu is a Hoi An noodle bowl with chewy ash-water noodles, soy-braised pork, fresh herbs, bean sprouts, and crisp fried noodles. It is served with only a small spoonful of savory pork sauce, not as a soup.
Watch it madeBest Ever Food Review Show · 14:21
Ingredients
- Fresh cao lầu noodles300g
- Pork shoulder or pork belly, skin removed300g
- Garlic, minced3 cloves
- Shallot, minced1 large
- Fish sauce1 tbsp
- Light soy sauce1 1/2 tbsp
- Dark soy sauce1 tsp
- Palm sugar or light brown sugar2 tsp
- Five-spice powder1/2 tsp
- Ground black pepper1/2 tsp
- Annatto oil1 tbsp
- Coconut water or water1 cup
- Neutral oil, for frying noodles1 cup
- Bean sprouts1 cup
- Baby lettuce or soft leaf lettuce, torn2 cups
- Vietnamese herbs such as mint, perilla, rau răm, and Thai basil1 packed cup
- Cucumber, thinly sliced1 small
- Lime wedges2
- Fresh red chile, sliced1
Method
- Cut the pork into 2 thick strips and marinate with garlic, shallot, fish sauce, light soy sauce, dark soy sauce, sugar, five-spice powder, and black pepper for at least 30 minutes.
- Heat annatto oil in a small pot over medium heat, add the pork and its marinade, and sear until the edges are browned and fragrant.
- Add coconut water, bring to a gentle simmer, cover partly, and braise for 30 to 35 minutes, turning occasionally, until the pork is tender and the liquid has reduced to a glossy sauce.
- Remove the pork, rest it for 10 minutes, then slice it thinly; keep the reduced braising sauce warm for serving.
- Set aside a small handful of cao lầu noodles, cut them into short lengths, and pat them very dry.
- Heat neutral oil to 175°C, fry the reserved noodle pieces until crisp and lightly golden, then drain on paper towels.
- Blanch the bean sprouts in boiling water for 10 seconds, then drain well so they stay crisp.
- Warm the remaining cao lầu noodles briefly in boiling water until just heated through and chewy, then drain thoroughly.
- Divide lettuce, herbs, cucumber, and bean sprouts between two bowls, then add the warm noodles.
- Top each bowl with sliced pork, spoon over 2 to 3 tablespoons of the concentrated pork sauce, and finish with crisp fried noodles.
- Serve immediately with lime wedges and sliced chile, mixing at the table so the noodles are lightly coated but not soupy.
Common questions
Can I substitute the fresh cao lầu noodles if I can’t find them?
Yes. Use fresh thick rice noodles or banh pho-style noodles if needed. Don’t use dried spaghetti or thin vermicelli; the dish needs chewy, wide noodles that can hold the pork sauce and toppings.
How long does the pork need to marinate and braise?
Marinate at least 30 minutes, but 2–4 hours gives better flavor. Braise the pork gently for 30–35 minutes, or until tender and the sauce turns glossy and slightly thickened.
What are the most common mistakes when making cao lầu?
Overcooking the pork until it’s dry, using too much liquid so the sauce stays thin, and frying wet noodle pieces, which makes them steam instead of crisp. Also, don’t overblanch the bean sprouts.
Can I make cao lầu ahead of time, and how should I store it?
Yes. Store the braised pork and sauce separately in the fridge for up to 3 days. Reheat gently with a splash of water if needed. Fry the noodle garnish and blanch bean sprouts just before serving.
How should cao lầu be served for the best texture?
Serve warm noodles topped with sliced pork, a spoonful of reduced sauce, crispy fried noodle pieces, and blanched bean sprouts. Keep the garnish dry and add the sauce sparingly so the noodles stay chewy, not soggy.