Cao Lau

Cao Lau


"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. Serves 3-4."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 4 servings

May we suggest



  • Prep

  • Cook

  1. Prepare a marinade of the garlic, 5 spice, soy sauce, sugar, bouillon, paprika.
  2. Blend the cubed or sliced pork into the marinade.
  3. Chill marinade and pork for at least 1 hour, or longer.
  4. Heat a large pot of water to boil for use in a few minutes after the pork is cooked.
  5. Stir fry pork in medium heat oil gently until safely cooked, and tender.
  6. Add 2 tablespoon water and continue gentle stir fry about 2 minutes.
  7. Remove from heat and set aside.
  8. Immerse or rinse rice noodles in cold water, gently breaking apart until loose. Drain noodles.
  9. Immerse noodles into pot of boiling water.
  10. Test noodles every 10 seconds until firm and half tender, about 30 seconds. Don't overcook!*
  11. Immerse bean sprouts into boiling water with the noodles.
  12. In about 30 seconds noodles should be firm and not quite done. Immediately drain into colander.
  13. Stir pork and noodles in a large serving dish.
  14. The dish should be very moist and saucy.
  15. Top with chopped greens, croutons, and chopped green onion.


Read all reviews 0

Other stories that may interest you