Cao Lầu (Hoi An's Braised Pork Noodle Bowl)

Name: Cao Lầu (Hoi An's Braised Pork Noodle Bowl)
Prep time: 2 h
Cook time: 1 h
Yield: 2 people
Ingredients: 1 pound pork belly (ham cuts, pork butt, pork shoulder); 3 tbsp all-purpose soy sauce; 1 tbsp granulated sugar; 1 tsp chicken powder; 1 tbsp minced garlic; 1 tbsp minced shallot; 1 tsp five-spice powder; 2 tbsp annatto oil; 1 cup water; Cao Lầu Dry Noodles; Cao Lầu Crackers (Bánh Ram); Vegetables (lettuce, baby mustard greens, mung bean sprouts, cucumber...); Herbs (peppermint - must-have, Thai basil, cilantro, purple perilla...); Green chilis (jalapeño, Korean green chili peppers); lime

User Reviews

5.0

6 reviews

Excellent

Prep Time
2 hrs
Cook Time
1 hr
Servings
2 people
Course
Main Course
Cuisine
Vietnamese

Cao Lầu (Hoi An's Braised Pork Noodle Bowl)

Gael Pickett

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Cao Lầu, the thick noodle bowl featuring 5-spice braised pork, is a must-try delicacy when exploring the enchanting Hoi An ancient town in central Vietnam. Preparing Cao Lầu outside Vietnam is a challenge; however, I'm dedicated to capturing its essence in my kitchen in Germany.

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Ingredients

Servings

5-spice Pork (Thịt Xíu)

1 pound pork belly (ham cuts, pork butt, pork shoulder) (450g)
3 tbsp all-purpose soy sauce (to your taste)
1 tbsp granulated sugar (to your taste)
1 tsp chicken powder (to your taste)
1 tbsp minced garlic (or 1 tsp garlic powder)
1 tbsp minced shallot (or 1 tsp onion powder)
1 tsp five-spice powder (Vietnamese five-spice powder works best)
2 tbsp annatto oil (or 2tbsp cooking oil + 1/2 tbsp paprika powder)
1 cup water (250ml)

Other Ingredients

Cao Lầu Dry Noodles (substituted with Udon Noodles or Egg Noodles)
Cao Lầu Crackers (Bánh Ram) (substituted with Wonton Wrappers)
Vegetables (lettuce, baby mustard greens, mung bean sprouts, cucumber...) (use what you have on hand)
Herbs (peppermint - must-have, Thai basil, cilantro, purple perilla...)
Green chilis (jalapeño, Korean green chili peppers)
lime

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Instructions

Marinate the Pork

In a bowl, mix together the sugar, chicken powder, five spice powder, minced garlic, minced shallot, soy sauce, and annatto oil to make the marinade.
Marinate the pork with the mixture. Cover and refrigerate for at least 2-3 hours, or preferably overnight.
You could slice the pork into strips or chunks (about 2-3 inches or 5-7cm thick) for quicker marination. Still keep the excess fat intact.

Braise the Pork

In a pot or wok, heat some cooking oil over medium-high heat. Brown the marinated pork until it turns golden-brown on all sides, scraping off any garlic and shallot clinging to the meat.
Pour in any remaining marinade and enough water to just cover the pork (about 1 cup or 250ml). Cover the pot with a lid, reduce the heat to medium-low, and simmer for 40-45 minutes.
After simmering, remove half of the sauce and transfer it to another pot. Continue simmering the pork until the remaining sauce thickens into a delicious glaze.
Once the pork is cooked, remove it from the pot and let it rest for about 10 minutes before slicing.
Taste and adjust the reserved sauce with more soy sauce and sugar as needed. Simmer over low heat until all the ingredients are fully blended. This sauce is intended for use with the noodles.

Prepare Other Ingredients

Cook the noodles (Cao Lầu noodles, udon noodles, egg noodles) following the instructions on the package. After cooking, drain them thoroughly.
Cut the wonton wrappers into quarters. Deep-fry them until they achieve a golden color and turn crispy, being careful as they can easily burn.
Wash and drain the vegetables and herbs thoroughly. Cut the lettuce into thin strips.

Assemble & Enjoy

Place the noodles in a serving bowl, then arrange the vegetables, herbs, and sliced pork over the noodles.
Top the bowl with the crispy crackers and pour the prepared sauce over the ingredients.
To enjoy, mix all the ingredients together. You can add a squeeze of lime or serve with chili, Vietnamese chili oil or Hoi An chili sauce for an extra spicy kick.