Cao Lầu (Hội An Noodles with Pork and Greens)
Local name: Cao lầu
In short: Chewy noodles topped with five-spice pork, crisp fried noodle pieces and fresh greens, with just a spoonful of savory sauce, a Hội An specialty. It takes about 1 h 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 1 h 20 min
- Resting
- 1 h
- Total
- 1 h 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Cao lầu is the noodle dish of Hội An, the old trading port in central Vietnam. The noodles are thick and chewy, closer to udon than to the usual rice noodle, and are served with slices of sweet five-spice pork, crisp fried noodle pieces and a heap of raw greens and herbs. There is no broth to speak of, only a few spoonfuls of the pork braising liquid. Fresh udon noodles make a good stand-in at home.
Instructions
- Mix the garlic, shallots, soy sauce, fish sauce, honey, five-spice and oil. Rub it over the pork and marinate for at least 1 hour.
- Sear the pork in a heavy pot over medium-high heat for 2 to 3 minutes per side, until browned. Add the water, cover and simmer on low for 50 to 60 minutes, until a knife slides in easily.
- Lift out the pork and rest it for 10 minutes, then slice thinly. Boil the pot liquid hard until it reduces to about 120 ml (1/2 cup) of sticky sauce. Season with a splash of fish sauce.
- Cut about a quarter of the noodles into short pieces and pat them dry. Fry them in the oil over medium-high heat for 3 to 4 minutes, until crisp and golden, then drain on paper towels.
- Cook the remaining noodles in boiling water for 2 to 3 minutes, or as the package directs, and drain well.
- Divide the lettuce, bean sprouts and herbs among 4 bowls and add the noodles. Top with sliced pork, 2 tablespoons of sauce per bowl and the crisp noodle pieces.
- Serve with lime wedges and chilies, and toss everything together before eating.
Tips
- Real cao lầu noodles are made with ash water and rarely sold abroad. Fresh udon or other thick wheat noodles come closest in chew.
- Keep the sauce thick so it clings to the noodles. The dish is meant to be nearly dry, with the herbs and crisp pieces giving contrast.
Questions and answers
Is cao lầu a soup?
No. It is a nearly dry noodle dish, with only a few spoonfuls of the pork cooking liquid spooned over the top. Fresh greens and crisp noodle pieces give it contrast.
Can I use other noodles?
Yes. Fresh udon is the best substitute, cooked until chewy but tender. Dried udon or other thick wheat noodles also work.
Can I prepare the pork ahead of time?
Yes. Braise it up to 3 days ahead and keep the pork and sauce separately in the fridge. Reheat the sauce and slice the pork cold or warm.
How long does it take to make Cao Lầu (Hội An Noodles with Pork and Greens)?
About 1 h 45 min in total: 25 min of preparation and 1 h 20 min of cooking.
How many calories are in Cao Lầu (Hội An Noodles with Pork and Greens)?
About 580 kcal per serving, with 33 g of protein, 49 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 49 g |
| Fat | 28 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 1400 mg |
Estimated values, calculated from the ingredients.
