Cao Lầu
A Hội An speciality of thick, chewy noodles in a minimal broth with barbecued pork, bean sprouts, and crispy croutons — a dish tied to its city's unique water source and history.
Cuisines
Vietnamese
Best for
Lunch
Dinner
Build a full meal around Cao Lầu
Get a matched combo of sides and accents
Recipe
Prep: 25 min
Cook: 15 min
Total: 40 min
2-3 servings
Ingredients
|
200 grams | Cao L U Noodle |
|
200 grams | Pork loin |
|
1 tablespoon | Soy sauce |
|
1 tablespoon | Fish sauce |
|
1 teaspoon | Sugar |
|
1 teaspoon | Five-spice powder |
|
2 cloves | Garlic , minced |
|
1 tablespoon | Vegetable oil |
|
100 grams | Bean Sprout |
|
50 grams | Herb , fresh |
|
1 | Lime , cut into wedges |
|
50 grams | Pork Skin , crispy |
|
1 | Chili , sliced (optional) |
Instructions
- 1 Slice the pork loin thinly and marinate with soy sauce, fish sauce, sugar, five-spice powder, and minced garlic for at least 15 minutes.
- 2 Heat vegetable oil in a pan over medium heat. Add the marinated pork and cook until browned and cooked through. Remove from heat and set aside.
- 3 Cook the Cao Lầu noodles according to package instructions, then drain and set aside.
- 4 Blanch the bean sprouts in boiling water for 1-2 minutes, then drain.
- 5 To assemble, divide the noodles into serving bowls. Top with cooked pork, blanched bean sprouts, fresh herbs, and crispy pork skin.
- 6 Serve with lime wedges and sliced chili on the side for added flavor.
Tips
For an authentic taste, try to source Cao Lầu noodles made with water from the ancient Cham wells around Hoi An.