Authentic Vietnamese Cao Lau Recipe: A Taste of Hoi An at Home

Ingredients

200 grams of pork belly
200 grams of thick rice noodles (Cao Lầu noodles if available)
2 cups of bean sprouts
2 cups of water
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of sugar
2 cloves of garlic, minced
1 small piece of ginger, minced
1 bunch of fresh mint
1 bunch of fresh basil
1 bunch of fresh lettuce
1 bunch of green onions, chopped
2 pieces of lime, cut into wedges
1 handful of fried pork rinds
1 handful of crispy fried shallots
Salt and pepper to taste

Steps and instructions

Begin by boiling the pork belly in a pot of water with a pinch of salt for about 45 minutes until it's cooked and tender. Once done, remove it from the pot, let it cool, and then slice into thin pieces.
While the pork is cooking, prepare the noodles according to package instructions. Rinse with cold water and set aside.
Now, prepare the sauce. In a small bowl, combine the soy sauce, oyster sauce, sugar, minced garlic, and minced ginger.
In a large pan over medium heat, add the sliced pork belly and the sauce mixture. Cook for about 10 minutes, until the pork is well coated with the sauce.
In the serving bowls, place a handful of the cooked noodles. Add the cooked pork on top of the noodles.
Next, add the fresh herbs - mint, basil, and lettuce. Also, add the bean sprouts and green onions.
Garnish with the fried pork rinds and crispy fried shallots.
Squeeze a lime wedge over the top for added flavor.
Finally, pour a ladle full of the pork broth (from boiling the pork belly) over the top. Serve hot.

Tools for making

Pot - For boiling the pork belly and cooking the broth.
Large pan - To cook the pork belly and sauce mixture.
Small bowl - To mix the sauce ingredients.
Strainer - To rinse the cooked noodles and bean sprouts.
Sharp knife - For slicing the cooked pork belly.
Chopping board - To safely chop the garlic, ginger, and green onions.
Ladle - To pour the pork broth over the dish.
Serving bowls - To serve the final dish.
Tongs - To handle and flip the pork belly while cooking.
Citrus squeezer - To extract the juice from the lime wedges.

Recipe variations

Replace pork belly with chicken or tofu for a meat-free version.
Experiment with different types of protein such as shrimp or beef.
Add vegetables like sliced bell peppers, carrots, or mushrooms for extra flavor and texture.
Try using different types of noodles such as rice vermicelli or udon noodles.
Add a spicy kick by including sliced chili peppers or a drizzle of Sriracha sauce.
For a gluten-free option, use tamari or gluten-free soy sauce instead of regular soy sauce.
Create a vegetarian sauce by substituting oyster sauce with vegetarian oyster sauce or mushroom sauce.
Include other fresh herbs like cilantro or Thai basil for additional aromatic notes.
For a crunchier texture, top the dish with crushed peanuts or sesame seeds.
Experiment with different broths such as vegetable broth or seafood broth.

Recipe overview

This recipe takes you through the steps to create a delicious bowl of Cao Lau, a specialty dish from the town of Hoi An in Vietnam. Cao Lau is a comforting noodle bowl dish, characterized by its thick rice noodles, succulent pork, fresh herbs, and an explosion of flavors from the special sauce, crispy toppings, and lime squeeze. Get ready to experience a delightful mixture of textures from the soft noodles and tender pork, crunchy bean sprouts, crispy pork rinds and fried shallots, and the freshness of mint, basil, lettuce, and lime. This dish is not only a feast for your taste buds, but also a colorful and vibrant visual treat. The recipe steps are straightforward and easy to follow, ensuring that even if you're new to Vietnamese cuisine, you'll be able to bring a taste of Hoi An's Cao Lau to your dining table. Enjoy the process and the delicious outcome!

Common questions

What type of noodles can be used for Cao Lau? Thick rice noodles are traditionally used for Cao Lau. However, if Cao Lau noodles are available, those would be the ideal choice.
Can I use a different cut of pork instead of pork belly? While pork belly is the traditional choice for Cao Lau, you can use other cuts of pork such as pork loin or pork shoulder if desired.
How long should I boil the pork belly? Boil the pork belly for about 45 minutes or until it becomes tender and fully cooked.
Can I use pre-made sauce instead of making my own? While it's recommended to make the sauce from scratch for the best flavor, you can use pre-made soy sauce and oyster sauce if you prefer.
What can I use as a substitute for bean sprouts? If you don't have bean sprouts, you can substitute with thinly sliced cucumber or julienned carrots for some added crunch and freshness.
Can I make this recipe vegetarian? Yes, you can make a vegetarian version of Cao Lau by omitting the pork belly and using vegetable broth instead of water to enhance the flavor. You can also add tofu or mushrooms for protein.

Serving dishes and utensils

Pot - for boiling the pork belly.
Large pan - for cooking the pork belly and sauce.
Small bowl - for mixing the sauce ingredients.
Serving bowls - for serving the Cao Lau noodles and toppings.
Ladle - for pouring the pork broth over the noodles.
Knife - for slicing the pork belly.
Chopping board - for cutting herbs and vegetables.
Tongs - for handling the cooked pork belly slices.
Spoon - for stirring the sauce and serving the Cao Lau.
Serving utensils - for adding toppings and garnishes.

Origin stories

Steeped in the hues and aromas of the ancient city of Hoi An, Vietnam, the dish Cao Lau bears a tale as unique as its taste. You see, tradition whispers that the noodles for this dish ought to be cooked only in water drawn from the ancient Cham wells, hidden in the heart of the city. Moreover, the noodles are said to attain their distinct color and chewy texture from being soaked in the ashes of the Cham Islands' trees, thus infusing every bite with the essence of Hoi An's history. Cao Lau is not simply a meal, but a beautifully woven tapestry of flavors, singing the song of the city's rich heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.