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Vietnamese Cao Lau

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Vietnamese Cao Lau with thick noodles, roast pork, herbs, bean sprouts, and crisp rice crackers.
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Cao Lau is a specialty of Hoi An, Vietnam, known for thick chewy noodles, slices of roast pork, fresh herbs, and crisp rice crackers.

This home-style version layers a fragrant roast pork topping over noodles and greens, then uses a small amount of seasoned broth to bring everything together.

Keep the pork juicy and the noodles springy by cooking them separately. Assemble just before serving so the crackers stay crisp.

Serving Suggestions

Serve with extra herbs, lime, sliced chilies, and bean sprouts. A light Vietnamese iced coffee or jasmine tea makes a refreshing pairing.

Thick Cao Lau noodles lifted with chopsticks beside roast pork, herbs, bean sprouts, and rice crackers.

Recipe Notes

The pork can be marinated a day ahead. Store noodles, pork, herbs, and crackers separately and reheat only the pork and broth before assembling.

Vietnamese Cao Lau with thick noodles, roast pork, herbs, bean sprouts, and crisp rice crackers.

Vietnamese Cao Lau

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Hoi An-style noodles with roast pork, herbs, bean sprouts, seasoned broth, and crisp rice crackers.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Vietnamese
Calories: 575
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Marinated Pork
  • 1 lb pork shoulder cut into a small roast
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp lemongrass finely minced
  • 2 cloves garlic minced
  • 1 tsp Chinese five-spice powder
  • 1/2 tsp black pepper
  • 1 tbsp neutral oil
Noodles and Bowl
  • 12 oz thick rice noodles or Japanese udon-style rice noodles
  • 4 cups chicken stock
  • 1 tbsp dark soy sauce
  • 1 tsp granulated sugar
  • 2 cups mixed fresh herbs mint, basil, and cilantro
  • 1 cup bean sprouts
  • 1 cup rice crackers broken into pieces
  • 1 medium lime cut into wedges
  • 1/4 cup scallions thinly sliced

Equipment

  • Dutch oven or heavy skillet
  • Saucepan
  • Large pot
  • Mixing bowl
  • Chef’s knife

Method
 

Marinate and Roast:
  1. Combine the pork with soy sauce, fish sauce, brown sugar, lemongrass, garlic, five-spice, pepper, and oil. Cover and marinate for 30 minutes.
  2. Heat the oven to 400°F (200°C). Roast the pork in a small covered baking dish for 25 minutes, then uncover and roast for 10 to 15 minutes more until browned and cooked through. Rest, then slice thinly.
Make the Broth:
  1. Warm the chicken stock with dark soy sauce and sugar for 5 minutes. Keep it hot but do not boil hard.
  2. Cook the rice noodles according to the package directions, drain, and rinse briefly with warm water.
Assemble:
  1. Divide noodles among bowls. Add herbs and bean sprouts, top with sliced pork, and spoon a little seasoned broth around the noodles.
  2. Finish with rice crackers, scallions, and lime wedges. Serve immediately.

Nutrition

Calories: 575kcalCarbohydrates: 69gProtein: 33gFat: 19gSaturated Fat: 6gCholesterol: 92mgSodium: 1320mgFiber: 4gSugar: 8g

Notes

  • Keep the broth amount modest; Cao Lau is not a soup-heavy noodle bowl.
  • Use thick, springy noodles that can hold up to the roast pork and herbs.
  • Add crackers at the last moment so they remain crisp.

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