Cao Lau is a Vietnamese noodle dish with pork that originated in the city of Hoi An, in central Vietnam. Its name refers to a style of thick, chewy noodles made with water from an ancient well in the region, giving them a unique texture and flavor. This Cao Lau with pork recipe is perfect for those looking for a flavorful and authentic main dish, ideal for a special dinner or to surprise guests with Asian cuisine.
The dish combines thick rice noodles with tender pork slices marinated in a mixture of soy sauce, fish sauce, sugar, and five-spice powder, providing a perfect balance of salty, sweet, and aromatic flavors. It is served with fresh bean sprouts and herbs such as mint, basil, and cilantro, which add a crunchy and refreshing touch. The final touch of lemon enhances all the flavors.
This homemade version of Cao Lau is accessible for intermediate cooks, as it requires simple techniques like marinating and stir-frying. The result is a comforting and nuanced dish that will transport you to the streets of Vietnam.
Prep
60 min
Servings
4
Cook the rice noodles according to package instructions, then drain and set aside.
In a bowl, marinate the pork slices with soy sauce, fish sauce, sugar, and five-spice powder for about 15 minutes.
Heat the vegetable oil in a pan over medium-high heat. Sauté the garlic and shallot until fragrant.
Add the marinated pork and cook until browned and cooked through.
Divide the cooked noodles among four bowls.
Top the noodles with bean sprouts, sautéed pork, and fresh herbs.
Drizzle any remaining marinade from the pan over the bowls.
Serve Cao Lau with lime wedges, and season with salt and pepper to taste.
Enjoy your homemade Cao Lau, a delightful taste of Vietnam!
