Cao Lầu is an iconic dish from the city of Hoi An, in central Vietnam. This food offers a unique flavor that you won’t find anywhere else and has a history that intertwines cultural influences.
It consists of a noodle dish with local ingredients and a special technique. These are a type of thick, firm noodles made from rice, but with a particular texture due to the water used to prepare them (drawn from local wells, such as the famous Ba Le well).
Marinated pork is usually roasted or braised in a blend of Vietnamese spices. Fresh bean sprouts and herbs such as mint, cilantro and Vietnamese basil and pieces of rice crispies or rice crackers are also often added.
This noodle soup is served in a large bowl with the noodles on the bottom, topped with pork, herbs, bean sprouts and rice crispies. It is drizzled with a small amount of concentrated broth, without submerging the ingredients.
To consume this food, the ingredients are traditionally mixed before eating, so that the flavors are integrated. Chopsticks are used for the solids and a spoon for the broth. It can be served with fish sauce or chili to customize the flavor.
The creation of Cao Lầu is directly related to the commercial history of Hoi An, which was an important port in the 16th and 17th centuries. It is for this reason that the dish shows Chinese influences (in the style of the noodles and the spices used), Japanese (with parallels to Japanese udon, especially in the texture of the noodles) and, naturally, Vietnamese (in the use of fresh herbs, bean sprouts and the combination of flavors).
The making of Cao Lầu noodles is very special because it uses water extracted from specific wells in Hoi An, such as the Ba Le well, combined with wood ash obtained from local trees. This process is what gives the noodles their firm texture and slightly yellowish color.
How to prepare Cao Lầu at home
Although authentic Cao Lầu is prepared with ingredients specific to its hometown, this adapted version will allow you to recreate its flavor at home (or at least similar).
Ingredients (for 4 people)
The noodles and base:
- 400g thick rice noodles (similar to udon, if you can’t find authentic Cao Lầu noodles).
- 200 g of fresh soybean sprouts.
- 100 g of chopped lettuce.
- 50 g fresh herbs (mint, Vietnamese basil, coriander).
Marinated pork:
- 500 g of pork loin or bacon.
- 2 cloves of garlic, minced.
- 2 tablespoons of soy sauce.
- 1 tablespoon of fish sauce.
- 1 teaspoon of sugar.
- 1 teaspoon five spice powder.
- 1 tablespoon of vegetable oil.
The concentrated broth:
- 500 ml of pork or chicken broth.
- 2 tablespoons of soy sauce.
- 1 tablespoon of fish sauce.
- 1 teaspoon of sugar.
- 1 star anise.
- 1 small piece of ginger (peeled and crushed).
The crunchy ones:
- 4 sheets of rice paper.
- Oil for frying.
1. Prepare the noodles
- Cook the rice noodles according to package instructions. Drain them and set them aside.
2. Marinate and cook the pork
- Mix the minced garlic, soy sauce, fish sauce, sugar and five-spice powder.
- Marinate the pork in this mixture for at least 30 minutes (preferably an hour).
- In a hot pan with oil, brown the meat on all sides.
- Add a little water (100 ml) to the pan, cover and cook over medium-low heat until tender (about 20-25 minutes). Remove the meat, let it cool slightly and cut it into thin slices.
3. Prepare the broth
- In a pot, combine the pork/chicken broth with the soy sauce, fish sauce, sugar, star anise and ginger. Cook over medium heat for 15-20 minutes. Strain to remove solids and keep warm.
4. Make the crispy ones
- Cut the rice paper sheets into strips or small shapes.
- Fry them in hot oil until crispy and golden. Reserve them on absorbent paper.
5. Assemble the plate
- In a bowl or deep plate, place a bed of bean sprouts and lettuce.
- Add the cooked noodles.
- Place the marinated pork slices on top.
- Decorate with fresh herbs and rice crispies.
6. Serve
- Before serving, drizzle some of the hot concentrated broth over the noodles.
- Offer more broth separately for those who wish to add more.
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