Cao Lau (Hoi An Chewy Rice Noodles with Braised Pork)
Quick answer
- Total time
- 50 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Cao lau belongs to Hoi An, where the noodles were traditionally made with water from an old Cham well and lye from the ash of trees on the nearby Cham Islands, giving them a dense chew; at home, thick rice noodles stand in.
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It is not a soup: only a few spoonfuls of the sticky soy and sugar pan glaze are poured over the noodles, so the bean sprouts, herbs and crumbled fried wonton skins keep their own textures.
Ingredients
Instructions
- 1
Slice 250g of pork shoulder into thin 0.5cm pieces and combine with 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of minced garlic. Let it marinate for 15 minutes.
- 2
Place the marinated pork in a heated pan over medium heat.
Sauté until the liquid reduces and the exterior turns a deep, glossy brown color as the sugar caramelizes into a thick, savory glaze.
- 3
Boil 220g thick rice noodles in a large pot of water.
Drain them well when tender but still chewy, and keep them warm for assembly.
- 4
Add 100g of cleaned bean sprouts to boiling water for exactly 20 seconds.
Remove them immediately once the raw smell is gone but the crunch remains. Rinse under cold water and drain thoroughly.
- 5
Place the warm noodles in a wide bowl and top with the blanched bean sprouts and 1 cup of fresh mixed herbs.
Arrange the caramelized pork slices on top and drizzle the remaining liquid.
- 6
Take 8 pieces of fried wonton crisps and crush them lightly by hand to scatter over the bowl.
This adds a crunch that contrasts with the chewy noodles and tender pork for authentic texture.
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