Hoi An Cao Lau with Smoky Pork and Crispy Croutons
A legendary bowl found only in the ancient town of Hoi An, featuring thick, chewy rice noodles tossed with tender braised pork, fragrant herbs, and topped with shattering crispy fried noodle croutons. The unique lye-treated noodles have an addictive bouncy texture unlike any other Vietnamese noodle dish.
Ingredients
- 14 oz cao lau noodles (or thick udon noodles as substitute)
- 1 lb pork loin or pork shoulder
- 3 tablespoons soy sauce
- 2 tablespoons Chinese five-spice powder
+ 12 more ingredients
Instructions
Slice the pork into thin strips. Marinate with soy sauce, five-spice powder, 1 tablespoon sugar, and garlic for at least 20 minutes.
Heat vegetable oil in a heavy skillet over high heat. Sear the marinated pork strips until deeply browned on all sides, about 3-4 minutes total.
Add the pork broth, remaining sugar, and oyster sauce to the pan. Reduce heat and braise the pork gently for 25-30 minutes until tender and the sauce is thick and glossy.
Meanwhile, prepare the crispy croutons by cutting wonton wrappers into strips and deep-frying at 350F until golden and crunchy, about 1-2 minutes. Drain on paper towels.
Cook the cao lau noodles (or udon substitute) according to package directions. They should be chewy and firm, not soft. Drain well.
Toss the hot noodles with a spoonful of the braising liquid so they absorb flavor and develop a light brown color.
Divide the noodles among bowls. Top with braised pork, a small ladle of the thick braising sauce, fresh lettuce, bean sprouts, and herbs.
Crown each bowl with a handful of crispy croutons and fried shallots. Serve with lime wedges and chili sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI