RCI-ND.005.0021.002
Cao lầu
Cuisine of Vietnam is a Vietnamese regional noodle dish found only in Hội An, in the Quang Nam Province of central Vietnam. This serves 3-4 people.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 300 g
- (150g) Hokkien-style rice noodles2 cups
- (150g) bean sprouts2 cups
- 4 cloves
- 1 tsp
- 1 tbsp
- 1 tsp
- chicken stock powder1 Pinch
- Turmeric powder (or paprika)1 unitjust used for colour
- 2 tbsp
- (250ml) water1 cup
- Lettuce and Asian greens1 unit
- 1 unit
- Croûtons1 unit
- 1 unit
Method
1
Combine soy sauce, sugar, minced garlic, pepper, and Chinese five-spice powder in a bowl to create the marinade. Add the sliced pork, mix well, and allow it to marinate for at least 30 minutes.
30 minutes
2
Heat vegetable oil in a wok or heavy skillet over medium-high heat until shimmering. Add the marinated pork in a single layer and sear without stirring for 2 minutes to develop a caramelized crust.
5 minutes
3
Stir-fry the pork, tossing frequently, until cooked through and the sauce has reduced to a sticky glaze coating each piece. Remove from heat and set aside.
8 minutes
4
Bring a large pot of water to a boil and cook the thick cao lầu rice noodles according to package instructions until chewy and tender. Drain and rinse briefly with cold water to stop cooking.
5 minutes
5
In the same wok used for the pork, heat a small amount of vegetable oil over medium heat and briefly sauté the remaining minced garlic until fragrant, about 30 seconds.
2 minutes
6
Add the drained noodles to the wok and toss with the garlic oil, a splash of soy sauce, and a pinch of five-spice powder until the noodles are evenly coated and lightly seasoned.
3 minutes
7
Divide the seasoned noodles into serving bowls and arrange the glazed pork slices on top. Garnish generously with sliced spring onions.
8
Serve immediately alongside fresh herbs, bean sprouts, and crispy pork crackling if desired, allowing diners to mix the components together at the table.