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Cao Lau is a distinct and flavorful noodle dish from the ancient city of Hoi An, Vietnam. Known for its chewy noodles, tender pork, and fragrant herbs, it's a beloved staple often enjoyed as a quick lunch or casual dinner. The dish reflects Hoi An's rich culinary history, combining Chinese, Japanese, and local Vietnamese influences.
In a bowl, combine the soy sauce, fish sauce, sugar, five-spice powder, minced garlic, and vegetable oil.
Add the pork shoulder or pork belly and marinate for at least 1 hour, preferably overnight.
Preheat the oven to 350°F (175°C).
Heat a large oven-safe skillet over medium-high heat.
Add the marinated pork and sear on all sides until browned.
Add 1/2 cup of water to the skillet, cover, and transfer to the preheated oven.
Roast for about 1.5 to 2 hours, or until the pork is tender. Baste occasionally with the pan juices.
Once cooked, remove from the oven and let the pork rest before slicing into thin pieces.
Cook the rice noodles according to the package instructions.
Drain and rinse under cold water to stop the cooking process.
In a pot, combine the pork or chicken broth with soy sauce and fish sauce.
Bring to a simmer and keep warm.
Divide the cooked noodles among serving bowls.
Top with sliced pork, bean sprouts, fresh herbs, and shredded lettuce.
Pour the warm broth over the noodles and toppings.
Garnish with fried shallots or garlic and chili slices if desired.
Enjoy your meal!
Cao Lau is a traditional Vietnamese noodle dish made with thick, chewy noodles, marinated pork, and fresh herbs, served in a savory broth.
Cao Lau originates from Hoi An, Vietnam, and is deeply rooted in the city's cultural heritage.
Key ingredients include pork shoulder or belly, soy sauce, fish sauce, sugar, garlic, and thick rice noodles.
Cao Lau takes approximately 150-210 minutes to prepare and cook.
Cao Lau is often served with fresh herbs, bean sprouts, and a side of lime wedges for added flavor.