Cao Lầu

🧂 Ingredients

• 400 g Cao Lầu noodles(If authentic Cao Lầu noodles are unavailable, use thick, chewy udon noodles or fresh ramen noodles. They should be a pale yellow color.)
• 300 g Pork belly(A slab with a good balance of fat and meat.)
• 1 tablespoon Five-spice powder
• 3 tablespoons Soy sauce
• 1 tablespoon Rock sugar or brown sugar(For balancing the savory flavors.)
• 2 cloves Garlic(Minced.)
• 1 inch piece Fresh ginger(Peeled and thinly sliced.)
• 2 cups Water or pork broth(For braising the pork.)
• 2 cups Fresh herbs and greens(A mix of lettuce, bean sprouts, perilla leaves, mint, and basil is traditional.)
• for topping Crispy rice crackers or fried wonton wrappers(Provides essential crunch.)
• for topping Pork crackling (optional)(Adds another layer of texture and flavor.)
• 1 cup Light pork or chicken broth(This is a very small amount, meant to moisten, not create a soup.)
• to taste Chili sauce or fresh chilies (optional)

👨‍🍳 Instructions

1. 1

   Prepare the Braised Pork: In a medium pot or Dutch oven, combine the pork belly, five-spice powder, soy sauce, sugar, minced garlic, sliced ginger, and 2 cups of water or broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 1 hour, or until the pork belly is tender and easily pierced with a fork. The braising liquid should reduce and thicken slightly. Skim off any excess fat from the surface.

   ⏱️ 1 hour 15 minutes (includes simmering time)
2. 2

   Prepare the Noodles: While the pork is braising, cook the Cao Lầu noodles according to package directions. Typically, they are boiled for a few minutes until al dente. Drain them thoroughly. If using udon or ramen, ensure they are cooked to a chewy texture. Rinse briefly under cold water to stop the cooking process and prevent sticking, then drain very well.

   ⏱️ 10-15 minutes
3. 3

   Prepare Toppings and Broth: Slice the tender braised pork belly into thin pieces. If using pork crackling, prepare it or ensure it's ready. Warm the light broth gently. Wash and prepare the fresh herbs and greens, ensuring they are dry.

   ⏱️ 10 minutes
4. 4

   Assemble the Dish: Divide the cooked noodles among four serving bowls. Arrange the sliced braised pork belly over the noodles. Add a generous portion of fresh herbs and greens on top of the pork. Break the crispy rice crackers or fried wonton wrappers into pieces and scatter them over the dish. Add pork crackling if using.

   ⏱️ 5 minutes
5. 5

   Serve: Ladle a very small amount (about 1/4 cup per bowl) of the warm, light broth over the noodles and toppings. The goal is to moisten the dish, not to create a soup. Serve immediately, with chili sauce or fresh chilies on the side for those who like a bit of heat.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Authenticity is key: The unique texture of Cao Lầu noodles is traditionally attributed to the mineral-rich water from the Ba Le well in Hoi An. If authentic noodles are unavailable, choose the chewiest alternative you can find.
• ✓The broth is minimal: Cao Lầu is intentionally served with very little broth, making it more of a noodle salad than a soup. This allows the flavors of the pork and toppings to shine.
• ✓Texture is paramount: The combination of chewy noodles, tender pork, crisp crackers, and fresh greens is what defines Cao Lầu. Don't skip the crunchy elements.
• ✓Pork belly preparation: Ensure the pork belly is cooked until very tender. The braising liquid can be reduced further to create a more intense sauce if desired, but use sparingly in the final dish.

🔄 Variations

• Add more toppings: Consider adding thinly sliced cucumber or pickled daikon and carrots for extra freshness and tang.
• Vegetarian version: Omit the pork belly and pork crackling. Use a flavorful mushroom broth and top with fried tofu or crispy shallots.

🥗 Nutrition

Per serving