Pasta & rice
Cao lầu
A speciality of the old town of Hội An, in central Vietnam: thick rice noodles with a taste of plant ash, topped with tender pork, rice crackers and fresh herbs, with little or no broth. A treat eaten as a main dish.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Instructions
- Cut the pork into thin slices and marinate for 30 minutes with the soy sauce, sugar, spices, pepper and chopped garlic.
- Heat the oil and brown the pork over high heat for 8 minutes, turning, until caramelised at the edges.
- Add the sliced shallots and a little water to deglaze, then let it reduce until you have a glossy sauce.
- Cook the noodles in boiling water for a few minutes, until tender but still firm, then drain.
- Toss the noodles with a drizzle of fish sauce and a little of the pork cooking sauce.
- Divide the noodles among bowls, top with the pork, bean sprouts and salad, then add broken rice crackers.
- Add the fresh herbs and a little chilli or lime if you like, and serve right away.
Variations and tips
Vegetarian version. Replace the pork with shiitake mushrooms marinated the same way, then grilled in a pan.
Using what you can find here. Cao lầu noodles are rare outside Vietnam; use thick rice noodles such as those for pad thai, and store-bought rice crackers.
More ideas
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Vietnam
Original Ecomely recipe.