When people talk about Hội An’s cuisine while traveling to Hội An or Da Nang, they’ll immediately bring up Hoi An Cao Lau. This is a quintessential specialty of the ancient town that every visitor must try at least once. Despite its fame, have you ever wondered about the origin of this dish?
Based on accounts from long-time Chinese-Hoi An residents, Cao Lau first appeared in Hoi An around the 17th century, a period when the town’s trading port was thriving and merchants from both Western and Eastern countries, including Japan and China, came to trade goods.
Some people believe Cao Lau originated in China due to the char siu pork, while others think it came from Japan because the noodles resemble udon. However, both nations deny this. Cao Lau is likely a dish that is a combination of many cultures.
The name, flavor, and ingredients of Cao Lau are a synthesis of the culinary essence of many regions, adapted by Hoi An locals to suit their unique palate.
One could say that Cao Lau, a specialty of Hoi An, is a blend of vermicelli and pho that is only found in Hoi An and a few places in Da Nang and Hue. Therefore, if you visit Hoi An or Da Nang, you must try this famous dish.
The rich broth combined with the unique thick, chewy noodles creates a distinct flavor of the Central Vietnam’s Quang region. Today, let’s head into the kitchen and make this delicious dish! It is a quick recipe in under 5 minutes
Hoi An traditional Cao Lau Noodles with pork recipe! The best recipe for this famous noodles
Description
Cao Lau is known for its unique, thick, and chewy noodles, which are traditionally made with a secret recipe using water from a specific ancient well, giving them a distinct texture. These special noodles are served with savory, five-spice pork, fresh local herbs, crispy fried rice paper, and a rich, concentrated broth. This iconic dish is a must-try for any visitor, embodying the rich history and unique flavors of Hoi An.
Ingredients
Instructions
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Marination of pork
begin by thinly slicing 100g of pork. For the best results, use a cut like pork shoulder or pork loin and slice it against the grain. This technique helps break down the muscle fibers, ensuring the final product is tender and not tough. Aim for slices that are about 1/4 inch thick.
Next, you will create a rich and flavorful marinade. In a medium-sized bowl, combine the sliced pork with 2 tablespoons of minced garlic to build an aromatic foundation. Add 2 tablespoon of oyster sauce and 3 tablespoon of soy sauce for a deep, savory, and umami base. The most crucial ingredient is 1 tablespoon of five-spice powder, which imparts that distinctive fragrant aroma that is a hallmark of the dish. Finally, add a pinch of pepper for a slight kick and 1 teaspoon of cornstarch. The cornstarch is key; it not only helps to tenderize the meat but also ensures the flavorful marinade clings to every piece during cooking, creating a silky and luscious sauce.
Once all the ingredients are in the bowl, use your hands or a spoon to mix everything together thoroughly. Make sure every single piece of pork is evenly coated in the marinade. For the best flavor, cover the bowl and let the pork marinate for at least 30 minutes. If you have the time, letting it rest in the refrigerator for a few hours, or even overnight, will allow the flavors to penetrate much more deeply, resulting in a more succulent and delicious finished dish.
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Making the sauce
Add 3 tablespoons of cooking oil to a pan and heating it over medium-high heat. Carefully add the marinated pork to the pan, spreading the slices out to ensure they cook evenly. Stir-fry the pork for a few minutes until it is cooked through and lightly browned on all sides.
Once the pork is cooked, pour 150 ml of water directly into the pan, without removing the pork. Stir in 2 teaspoons of sugar and bring the mixture to a simmer. Let the sauce reduce for a few minutes until it thickens into a rich, concentrated glaze, coating every piece of pork. This method allows the pork to absorb even more of the sauce's flavor as it cooks down. The result is a more tender and flavorful pork.
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Serving
To assemble your bowl of Cao Lau, start by boiling 150g of egg noodles until they are fully cooked. While the noodles are cooking, prepare your fresh vegetables and herbs. Arrange a bed of lettuce at the bottom of a serving bowl. Top the lettuce with your boiled noodles, and then artfully arrange the rest of the vegetables—sliced cucumber, sliced green mango, basil, and mint—around the noodles. Finally, place the flavorful pork slices directly on top of the noodles, then pour the rich, savory sauce from the pan over everything.
To complete your bowl of Cao Lau, squeeze the juice from one lime wedge over the noodles and toppings. Use a pair of chopsticks or a fork to thoroughly mix everything together. Ensure that the rich sauce, tender pork, fresh herbs, and noodles are all well-combined before you begin to enjoy this authentic taste of Hội An.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 45g15%
- Protein 18g36%
* 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
- Pork Preparation is Key: Slicing the pork thinly and against the grain is crucial for tenderness. The cornstarch in your marinade is an excellent touch—it acts as a tenderizer and helps the sauce adhere to the meat. The five-spice powder is the most essential spice here; it defines the unique flavor of the dish.
- Noodles: The Right Substitute Matters: While you're using egg noodles, which is a fine substitute, remember that authentic Cao Lau noodles are very specific—they're thick, chewy, and made with special water from an ancient well in Hoi An. For the best texture, look for a thick, fresh noodle, or even a Japanese udon noodle could work.
- The Sauce is Not Broth: This is the most important distinction. Cao Lau is a "dry" noodle dish with a very rich, concentrated sauce, not a soupy broth like pho. Your method of reducing the sauce in the same pan with the pork is perfect. This technique allows the meat to braise in its own flavorful sauce, making it incredibly tender and ensuring every piece is coated in that delicious glaze.
- Don't Skip the Raw Vegetables: The fresh, raw vegetables are not just a garnish—they are essential to the dish. The sliced green mango and cucumber provide a crucial crunch and a slight acidity that cuts through the richness of the pork and sauce. The fresh herbs like basil and mint add a layer of fragrance and freshness that makes the dish balanced and refreshing.
- The Final Squeeze of Lime: The lime juice is not optional. It provides a bright, sour note that balances the savory and slightly sweet sauce. It’s the final step that brings all the complex flavors together. Mixing everything thoroughly before eating ensures you get a perfect bite of noodles, pork, sauce, and fresh herbs every time.