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
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.
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.
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.
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.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.