Cao Lầu

Hội An noodles with pork, greens and crisp croutons.

Ingredients

• 400 g Cao lau noodles
• 600 g Pork shoulder
• 1 tbsp Five-spice powder
• 3 tbsp Soy sauce
• 5 cloves Garlic
• 200 g Bean sprouts
• 2 cups Herbs
• 1 cup Rice crackers
• 1 tbsp Sugar
• 2 tbsp Fish sauce
• 2 cups Water

Method

1. Marinate the pork — Rub with five-spice, soy, garlic and sugar and rest 4 hours.
2. Braise — Cook gently for 1 hour, then slice thinly and reduce the liquid to a thick sauce.
3. Blanch the noodles — Warm the thick cao lầu noodles briefly — they should stay very chewy, quite unlike pho noodles.
4. Prepare the greens — Blanch the sprouts and pile up the fresh herbs.
5. Assemble — Noodles at the bottom, greens, then pork, with just a few spoonfuls of sauce — cao lầu is barely soupy.
6. Cao Lầu is ready — Top with crisp fried noodle squares for crunch.

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