Cao Lầu (Vietnamese Noodle Bowl)

This cao lầu recipe is made with bean sprouts, fresh herbs, rice noodles, cubed pork tenderloin, and spices for a tasty, favorite Vietnamese dish.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 488 Calories

Ingredients

• 2 teaspoons white sugar
• 2 tablespoons water
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 2 tablespoons soy sauce
• 1 bunch green onions, chopped
• 2 teaspoons Chinese five-spice powder
• 4 cloves garlic, minced, or more to taste
• 2 cups bean sprouts
• 1 cup torn lettuce leaves
• 2 pounds fresh thick Vietnamese-style rice noodles
• 0.25 cup fresh cilantro leaves
• 0.25 teaspoon chicken bouillon granules
• 1.5 pounds pork tenderloin, cut into cubes
• 0.25 cup fresh basil leaves
• 0.25 cup crispy chow mein noodles, or more to taste

Recipe Instructions

Step 1

Remove pork from marinade and shake off excess. Discard remaining marinade.

Step 2

Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.

Step 3

Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.

Step 4

Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half-tender, about 30 seconds. Add bean sprouts to water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.

Step 5

Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.