Cao Lau (Vietnamese Noodle Bowl)

Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 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
• ¼ cup fresh basil leaves
• 2 cups bean sprouts
• ¼ cup fresh cilantro leaves
• 1 cup torn lettuce leaves
• 1 ½ pounds pork tenderloin, cut into cubes
• ¼ teaspoon chicken bouillon granules
• 2 pounds fresh thick Vietnamese-style rice noodles
• ¼ cup crispy chow mein noodles, or more to taste

Recipe Instructions

Step 1

Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.

Step 2

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

Step 3

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 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 the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.

Step 5

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