Go Back
–+ servings
Vietnamese Cao Lau with thick noodles, roast pork, herbs, bean sprouts, and crisp rice crackers.

Vietnamese Cao Lau

No ratings yet
Hoi An-style noodles with roast pork, herbs, bean sprouts, seasoned broth, and crisp rice crackers.
Print Recipe Pin Recipe
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.