Vietnamese
Hoi An Noodles
A cao lau-inspired noodle bowl with concentrated braised pork, chewy noodles, herbs, and crisp accents, served nearly dry so every texture stays distinct.
6 servings · 60 minutes prep · 75 minutes cook
Ingredients
Main
- 2 lb cao lau noodles
- 2 lb pork shoulder
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 tbsp five-spice powder
- 4 whole garlic cloves, minced
- 2 tbsp avocado oil
- 3 cups pork broth
- 4 cups bean sprouts and lettuce
- 2 cups mixed vietnamese herbs, such as mint, basil, and cilantro
- 1 cup crispy noodles or rice crackers
Directions
Method
- Marinate the pork shoulder with the soy sauce, fish sauce, sugar, five-spice powder, garlic, and avocado oil for 2 hours.
- Sear the pork, add the pork broth, and simmer gently until the pork is tender and about {{temperature:195°F}}, 55-65 minutes.
- Rest and slice the pork, then reserve the concentrated cooking liquid for dressing the bowls.
- Warm the cao lau noodles briefly and place them over the bean sprouts and lettuce and mixed Vietnamese herbs.
- Top with sliced pork, a small ladle of the cooking liquid, and the crispy noodles or rice crackers so the bowl stays savory, chewy, and nearly dry.
