🇻🇳 Vietnam recipe
Cao Lau
A dish that can only be authentically made in Hoi An, cao lau features thick, chewy, slightly alkaline noodles with slices of char siu-style pork, crispy fried noodle croutons, bean sprouts, and fresh herbs in a small amount of intensely flavored broth. The noodles get their unique texture from water drawn from an ancient Cham well.
Prep40 mins
Cook40 mins
Serves4
Difficultyhard
Ingredients
- 400 g fresh cao lau noodles (or thick udon as substitute)
- 400 g pork loin or tenderloin
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp five-spice powder
- 2 tbsp honey
- 3 cloves garlic, minced
- 500 ml pork bone broth
- 2 tbsp soy sauce (for broth)
- 1 tsp sugar
- 200 g bean sprouts
- 1 bunch fresh mint
- 1 bunch fresh Vietnamese coriander (rau ram)
- 100 g fresh lettuce leaves, torn
- Vegetable oil for frying
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 520
- Protein
- 34 g
- Carbs
- 58 g
- Fat
- 16 g
