Cao Lau

Name: Cao Lau
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g cao lau noodles; 250 g char siu pork; 1 handful herbs; 2 tbsp soy sauce; 50 g crispy squares; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Cao Lau hails from the historic town of Hoi An, where its distinct preparation is a local treasure. The dish is a staple of home-cooked meals, reflecting the town's rich culinary tradition. Crafted with a careful balance of salt and an indulgent use of fat, this version is meant for sharing around a family table, capturing the essence of Vietnamese communal dining.

The dish should deliver a satisfying chew from the cao lau noodles, complemented by the savory depth of char siu pork and the fresh brightness of herbs. Crispy squares add a delightful crunch, while soy sauce imbues the dish with umami richness. Salt, judged by hand, ties all the flavors together in perfect harmony.

Ingredients

400 gcao lau noodles
250 gchar siu pork
1 handfulherbs
2 tbspsoy sauce
50 gcrispy squares
to tastefine sea salt

Method

Begin by slicing the 250 g of char siu pork into thin, bite-sized pieces. Season the pork with a pinch of fine sea salt, ensuring it is evenly coated. This step enhances the natural flavors of the pork and prepares it for browning.
Heat a tablespoon of oil in a large skillet over medium-high heat. Once the oil shimmers, add the seasoned pork slices. Brown the pork on all sides until it develops a deep, caramelized color, which should take about 3-4 minutes per side. This browning process intensifies the flavor and adds a rich texture to the dish.
Reduce the heat to medium and add 2 tablespoons of soy sauce to the skillet. Stir the pork in the soy sauce, allowing it to coat each piece thoroughly. Continue cooking for another 5 minutes until the pork is tender and the soy sauce has reduced slightly, forming a glossy glaze over the meat.
While the pork is cooking, bring a pot of water to a boil. Add the 400 g of cao lau noodles and cook them until they are just tender but still have a slight chew, about 5-7 minutes. Drain the noodles and rinse them under cold water to stop the cooking process and set them aside.
Prepare a serving platter by arranging the cooked cao lau noodles as the base. Place the glazed char siu pork on top of the noodles, ensuring even distribution for every bite to have a mix of flavors.
Garnish the dish with a handful of fresh herbs, such as mint or cilantro, to add a burst of freshness and aroma. Scatter 50 g of crispy squares over the top for a delightful crunch that contrasts with the tender noodles and pork.
Taste the assembled dish and adjust the seasoning with additional fine sea salt if needed. Serve immediately, encouraging everyone to mix the components together on their plates for a harmonious blend of textures and flavors.