Sekai no Shokutaku

Vietnam / Main

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Cao lầu (Vietnamese Pork Noodles with Greens)

Cao lầu is a Vietnamese regional noodle dish that originated in Hội An, in the Quang Nam Province of central Vietnam.

Original source ↗

Ingredients

ServingsServes 3–4Original: Serves 3–4 (calculated as 3)
  • pork300 g
  • uncooked Hokkien-style rice noodles, 150 g; uncooked, Hokkien-style2 cups
  • bean sprouts, 150 g2 cups
  • garlic4 cloves
  • Chinese five-spice powder1 tsp
  • soy sauce1 tbsp
  • sugar1 tsp
  • chicken stock powder1 pinch
  • Turmeric powder (or paprika), for color, or paprika; for color
  • vegetable oil2 tbsp
  • water, 250 ml1 cup
  • Lettuce
  • Asian greens (basil, cilantro, etc.), Asian greens such as basil, cilantro, etc.
  • Chopped fresh chiles (for example Serrano chiles), fresh, chopped (for example Serrano chiles)
  • Croûtons
  • Spring onions

Method 7 steps

  1. Heat oil and paprika in a pan.

  2. Add pork, smashed garlic, soy sauce, chicken stock, and spices. Fry for 3 minutes

  3. Add 1 tbsp water and fry for a further 2 minutes.

  4. Remove from heat, and set aside.

  5. Bring a pot of water to a boil. Add sprouts, and cook for 1–2 minutes until soft.

  6. Remove sprouts, add noodles, and cook noodles for 2 minutes.

  7. Put noodles in a bowl on top of lettuce and greens. Add pork mixture, chopped spring onions, croûtons, and chiles.

Ingredients in this dish

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