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Cao Lau (Vietnamese Noodle Bowl)

Cao Lau (Vietnamese Noodle Bowl)

Michael Kuhn

"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."
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Ingredients

1 h 30 m servings 488 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 78.1g
  • 25%
  • Protein:
  • 23.7 g
  • 47%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 373 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.
  2. Remove pork from marinade and shake off excess. Discard remaining marinade.
  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.
  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.
  5. Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.

Footnotes

  • Cook's Note:
  • Rice noodles are very easy to overcook. They should be quite firm (al dente). They can be overcooked in just a few seconds, turning soggy and pasty. It is best to use fresh Vietnamese-style rice noodles of about 1/4-inch thickness. If you have not cooked with these before, work it out on your own before planning this dish for guests. Don't serve this dish with overcooked noodles.
  • You can substitute rice paper croutons or broken chicharonnes for the crispy chow mein noodles.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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Reviews

Read all reviews 2
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I've never had Cao Lau before, so I pulled up recipes on the internet to see what it was supposed to look like when brought to the table. Every recipe had sliced pork instead of cubed, so I sli...

I had to add a lot of soy sauce at the end to increase flavor. I would also use broccoli instead of lettuce if I make this again.

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