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Cao Lầu (Vietnam)

An authentic recipe for Vietnam's famous Hội An noodle dish, featuring thick chewy noodles, savory five-spice pork, and rich braising stock.

Level Hard Prep 40 min Cook 60 min Servings 4 Score 4.9/10

Ready in

100 min

Makes 4 servings

Prep 40m

Cook 60m

Level Hard

About this recipe

An authentic recipe for Vietnam's famous Hội An noodle dish, featuring thick chewy noodles, savory five-spice pork, and rich braising stock.

Hội An's signature noodle dish combining thick chewy noodles, aromatic braised pork, and fresh local herbs.

Instructions

Marinate the pork shoulder with five-spice powder, soy sauce, minced garlic, shallots, sugar, and salt for at least 30 minutes.
Sear the marinated pork in a pan until browned on all sides, then add water or stock to braise until tender, about 45 minutes.
Remove the braised pork, let it cool, and slice thinly. Reserve the rich braising liquid as the sauce.
Cook the cao lau noodles in boiling water according to package instructions, then drain thoroughly.
Deep-fry small pieces of wonton dough or leftover noodle dough to create crispy croutons for texture.
Assemble the bowls by placing a portion of noodles at the bottom, topping with sliced pork, fresh herbs, bean sprouts, and crispy crackers, then drizzle with the warm braising master stock.

Nutrition

Calories 480

Protein 28g

Carbs 55g

Fat 16g

Fiber 4g

Sugar 5g

Sodium 720mg

Serving Size 1 bowl

Cooking Timeline

Prep 40 min

Cook 60 min

Total 100 min

Recipe Scorecard

Overall 9.3 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.2
Nutrition 8.0
Value 9.0
Instructions 9.2
Ingredients 9.0
Time Accuracy 9.0
Difficulty 8.0
Would Make Again 8.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A legendary culinary masterpiece carrying the distinct heritage of Hội An with incredible flavor and textural contrast.

Pros

Distinct regional authenticity
Rich savory depth
Wonderful noodle chewiness

Cons

Authentic ingredients can be hard to source outside Vietnam

Overview

Hội An's signature noodle dish combining thick chewy noodles, aromatic braised pork, and fresh local herbs.

AI Insights

Summary

An authentic recipe for Vietnam's famous Hội An noodle dish, featuring thick chewy noodles, savory five-spice pork, and rich braising stock.

Tips

Do not make the soup watery; Cao Lầu is a dry-style noodle dish with only a small amount of concentrated master stock at the bottom
Use fresh local Vietnamese herbs like rau thơm for optimal traditional flavor
Ensure the pork cracklings or fried wonton strips are added right before serving to maintain maximum crunch

Substitutions

Cao Lầu noodles → Thick Japanese Udon noodles
Pork shoulder → Pork belly

Storage

Best consumed immediately. Noodles and pork components can be stored separately in the refrigerator for up to 2 days.

Pairing

Iced herbal tea or traditional Vietnamese iced coffee
Fresh lime wedges and chili paste on the side

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FAQ

What makes Cao Lầu unique?

Authentic Cao Lầu noodles are traditionally soaked in water mixed with alkaline ash from specific trees in Vietnam and water from the ancient Ba Le well in Hội An.

Can I substitute regular noodles if I can't find Cao Lầu noodles?

Udon noodles or thick Japanese ramen noodles serve as the closest textural substitute.