Banh Hoai (Hoi An Cao Lau Noodles)

About This Recipe

Banh hoai is the soul food of Hoi An, a UNESCO-listed town in central Vietnam. It's a crispy nest of special thick noodles topped with minced pork and shrimp, fresh greens, and a drizzle of rich, herbaceous brown sauce. The noodles are fried until golden and crunchy at the edges, then the toppings and sauce are added just before eating so the noodles stay crisp. It's served only in Hoi An — the water there gives the noodles their unique quality. Rooted in the everyday cooking of Vietnamese kitchens, Banh Hoai (Hoi An Cao Lau Noodles) balances technique and tradition: the thick wheat noodles (banh hoai) is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight lunch or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the thick wheat noodles (banh hoai), the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 2

• 200 gthick wheat noodles (banh hoai)
• 150 gpork shoulder, minced
• 100 gshrimp, minced
• 2 tbspfish sauce
• 1 tbspsugar
• 1 tbspshrimp paste (optional)

Instructions

1. 1

   Make topping

   Cook minced pork in a pot with 1 tbsp fish sauce and 1/2 tbsp sugar until cooked through, about 8 minutes. Add minced shrimp and cook 2 more minutes. Set aside.

2. 2

   Make sauce

   In a small bowl, mix 1 tbsp fish sauce, 1/2 tbsp sugar, minced garlic, minced chili, and shrimp paste with 4 tbsp water. This is the rich brown sauce.

3. 3

   Boil noodles

   Boil noodles in salted water until just cooked, about 5 minutes. Drain well.

4. 4

   Fry and assemble

   Heat oil in a wok or large pan. Fry drained noodles until golden and crispy on the edges, about 3 minutes. Transfer to plates. Top with cooked pork-shrimp mixture, fresh greens, and drizzle with sauce.

Variations

• •

  Make vegetarian with mushrooms and tofu

• •

  Add a fried quail egg on top

• •

  Use shrimp only for a lighter version

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Components can be prepped ahead; assemble just before serving for crispiness. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions