Fragrant Vietnamese Cao Lau with Pork and Herbs

Name: Fragrant Vietnamese Cao Lau with Pork and Herbs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: pork loin; soy sauce; fish sauce; brown sugar; garlic; five-spice powder; chicken stock; onion; star anise; cinnamon stick; salt; cao lau noodles (or rice noodles); mineral water; bean sprouts; mint leaves; basil leaves; coriander leaves

A Traditional Vietnamese Noodle Delight

Cao Lau is a unique Vietnamese noodle dish from the Quang Nam province, featuring tender marinated pork, chewy noodles, and a medley of fresh herbs that promises an authentic taste journey.

3 h 30 min
4
Intermediate

Ingredients

For the Marinade

pork loin

300g — thinly sliced

soy sauce

2 tbsp

fish sauce

1 tbsp

brown sugar

1 tsp

garlic

1 clove — minced

five-spice powder

1 tsp

For the Broth

chicken stock

500 ml

onion

1 — quartered

star anise

cinnamon stick

salt

to taste

For the Noodles

cao lau noodles (or rice noodles)

400g

mineral water

1 cup

For the Herb Mix

bean sprouts

1 cup

mint leaves

1/2 cup

basil leaves

1/2 cup

coriander leaves

1/4 cup

Preparation

Marinating the Pork

Combine ingredients

In a bowl, combine pork slices with soy sauce, fish sauce, sugar, garlic, and five-spice powder.

Mix well

Mix well, ensuring all pork slices are covered.

Refrigerate

Refrigerate for at least 1 hour, or overnight for deeper flavor.

Preparing the Broth

Combine ingredients

In a large pot, combine chicken stock, onion, star anise, and cinnamon stick.

Simmer

Bring to a simmer over medium heat.

Ensure the broth doesn’t boil vigorously to maintain flavor depth.

Strain

Allow to simmer for 30 minutes, then strain the solids.

Use a cheesecloth bag for easier removal of spices.

Cooking Process

Soak the Noodles

Soak noodles in mineral water for 1-2 hours until pliable.

Use mineral water for the best traditional texture.

Cook the Pork

In a pan, sear marinated pork on medium-high heat for 2-3 minutes per side until golden brown.

Blanch the Herbs

Briefly dip bean sprouts in hot broth for 30 seconds. Drain and set aside.

Plating & Serving