Cao lầu is a regional Vietnamese noodle dish that is a specialty of the city of Hội An in central Vietnam. It is not like other Vietnamese noodle dishes because it is served with a very small amount of broth, almost like a saucy noodle dish rather than a soup.
What makes cao lầu unique are its distinct components, particularly the noodles themselves. The noodles are made from rice soaked in a lye water solution. Traditionally, this lye is made from the ash of a specific type of plant from the nearby Cham Islands, and the water used to soak the rice and boil the noodles is sourced from the ancient Bá Lễ well in Hội An. This process gives the noodles a chewy, springy texture and a characteristic yellowish or grayish-brown color.
Cao Lau is the culture of Hoi An. All the Hoi An people eat Cao Lau every day and for every meal. The Cao Lau in Hoi An is served with pork, it must be pork. You hardly find vegan Cao Lau in Hoi An. Since I opened my restaurant, I have gotten many requests about vegan or vegetarian Cao Lau. The subsitution must be another source of protein. Tofu is the best choice. The sauce should be the original sauce of the normal Cao Lau. So we can make the same Cao Lau for vegetarian or even vegan.
Cao Lau noodles for vegetarian ( Vegan)
Description
This delicious, Vietnamese-inspired noodle bowl is easy to make and ready in under 10 minutes. It features a tasty mix of fresh rice or egg noodles, tofu, and mushrooms, all tossed in a savory, traditional-style sauce that tastes like it came straight from a bustling Vietnamese street food stall.
The key ingredient for the vegan Cao Lau is garlic. Lots of garlic is a must. The second key ingredient is five spice powder. And the flavor has to be balance between salty and sweet.
Ingredients
Instructions
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Deep fry the tofu and soak shitake mushroom in the warm water
Begin by preparing your tofu and shiitake mushrooms, as they will have different textures in the final dish. First, cut firm tofu into small pieces and deep-fry them in hot oil until they are golden brown and crispy. The goal is to get a nice crunchy exterior. Set the crispy tofu aside. At the same time, place your dried shiitake mushrooms in a bowl and soak them in warm water for about 20 minutes. This will rehydrate them, bringing out their deep, fragrant flavor and making them soft and tender, which will be a wonderful contrast to the crispy tofu in the sauce.
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Making the sauce
Add the minced garlic and fry until it becomes fragrant. Next, pour in 200 ml of water, along with the spices and sauces: 1 tablespoon of vegan stir-fry sauce, 6 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 teaspoon of five-spice powder.
Stir everything together until the sugar dissolves, then add the fried tofu and soaked shiitake mushrooms. Bring the mixture to a gentle simmer. This is a dish that requires patience, so cook it slowly over low heat to allow the tofu to absorb all the wonderful flavors from the sauce.
As the sauce reduces, add a cornstarch slurry to thicken it to your desired consistency. When the sauce is thick and glossy, the dish is ready.
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Prepare the vegetales
To prepare the vegetables, start by slicing the cucumber and cutting the lettuce into smaller, manageable pieces. For the green mango and carrot, grate them into fine, thin strips. Finally, place all of these ingredients, along with the fresh mint and basil, into a large bowl.
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Boil the noodles
While the traditional noodles of Hội An are made from a special rice flour exclusive to the region, you can easily substitute them with a variety of other noodles. Egg noodles or standard rice noodles work well, or you can use any other noodle you have on hand. The boiling time will vary depending on the type of noodle, but they typically take about 5 minutes to cook until tender.
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Serving
Arrange the cooked noodles and prepared vegetables in a large bowl. Pour the thickened tofu and mushroom sauce over the noodles. Finish with 1 teaspoon of sesame oil for a final layer of fragrance.
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How to eat
Give the noodles and vegetables a final squeeze of 1 wedge of lime, then mix everything together carefully. Taste and add more soy sauce if you'd like, then enjoy your meal.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 3g15%
- Trans Fat 1g
- Total Carbohydrate 60g20%
- Dietary Fiber 8g32%
- Sugars 2g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- When preparing vegan Hoi An Cao Lau, use plant-based broth and substitute traditional pork with tofu or seitan. Incorporate fresh vegetables like bean sprouts, herbs, and greens for a vibrant, flavorful dish. Adjust the seasoning to your taste, ensuring a balance of savory, sweet, and umami flavors.
- 5 spice powder and garlic, soya sauce are the 3 main ingredients for this dish
- Cook slowly and add the sugar and soya sauce gradually. This is the techniques I use for years to ensure it gets a perfect flavors.