Fragrant Vietnamese Cao Lau with Pork and Herbs
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
For the Broth
For the Noodles
For the Herb Mix
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.
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
Fragrant Vietnamese Cao Lau with Pork and Herbs
Fragrant Vietnamese Cao Lau with Pork and Herbs
Plating & Serving
Serve the noodles in bowls, topping with pork slices, herbs, and a splash of broth for an unforgettable fusion of flavors and aromas.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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