Cao Lau

About This Recipe

Cao lau is a noodle dish found only in Hoi An, a historic trading port in central Vietnam. What makes it unique is the thick, chewy noodles — traditionally made with water from a specific ancient Cham well and lye from local ash trees. The noodles are topped with sliced barbecued pork, fresh herbs, bean sprouts, and crispy noodle croutons, with just a small amount of rich broth ladled over. It is one of Vietnam's most distinctive regional specialties.

Ingredients

Serves 4

• 400 gcao lau noodles(or thick udon as substitute)
• 400 gpork loin
• 3 tbspsoy sauce
• 2 tbspsugar
• 3 clovesgarlic(minced)
• 200 gbean sprouts
• 1 bunchfresh mint
• 1 bunchfresh basil
• 100 glettuce(torn)
• 50 gcrispy noodle croutons(or fried wonton strips)
• 2 tbsppork broth(per bowl)
• 2 wholelimes(quartered)

Instructions

1. 1

   Marinate and cook pork

   Marinate pork in soy sauce, sugar, and garlic for 30 minutes. Roast at 200C for 30-40 minutes until caramelized. Slice thinly.

2. 2

   Cook noodles

   Cook noodles according to package directions. Drain and rinse briefly.

3. 3

   Make croutons

   Deep-fry a small handful of noodles until crispy and golden. Drain on paper towels.

4. 4

   Assemble

   Place noodles in bowls. Top with sliced pork, bean sprouts, herbs, and lettuce. Add a small ladle of warm pork broth. Top with crispy croutons. Serve with lime.

Variations

• •

  Add fried wontons or shrimp crackers for extra crunch.

Storage

Best eaten immediately. Noodles lose their texture when stored.