Central Vietnamese specialty noodles with crispy edges, pork, and a rich, slightly sweet sauce.
Cao lau is an obscure, deeply local noodle dish from Quang Nam province in central Vietnam, rarely found outside the region. Thick, chewy noodles are topped with minced pork, sliced pork, fresh herbs, and a rich, slightly sweet sauce. The magic is in the texture contrast: some noodles are fried until crispy on the edges (like banh hoai), creating a dish that's at once hearty and refined. It's a hidden gem for adventurous eaters.
Serves 2
Fry minced pork in a pan with 1/2 tbsp fish sauce and 1/2 tsp sugar until cooked, about 8 minutes. Set aside.
Mix 1/2 tbsp fish sauce, 1/2 tsp sugar, 1 tbsp soy sauce, minced garlic, and 4 tbsp water. Set aside.
Boil thick noodles in salted water until just tender, about 5 minutes. Drain well.
Heat oil in a wok. Fry noodles 2–3 minutes until golden and crispy on edges. Transfer to a plate. Top with cooked pork, pâté slices, fresh greens, and drizzle with sauce.
The combination of soft cooked noodles and crispy fried edges is essential to the dish.
Fresh herbs and a bit of lime juice balance the richness of the pork.
This is a regional specialty; regular thick noodles work well as a substitute.
Add shrimp for extra protein
Make with all vegetables for vegetarian version
Serve in a broth instead of dry
Components keep separately; assemble fresh to maintain texture.
Cao lau is a nearly lost dish, once served in Quang Nam but now rare even there. It's a culinary relic of older Vietnamese cooking styles and regional specialization in food preparation.
Asian grocery stores carry them. Look for 'thick fresh egg noodles' or 'bánh canh noodles' as alternatives.
It adds traditional richness and flavor, but sliced pork chest or head cheese work as substitutes.
Per serving · 2 servings total
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