Main CourseDinnerLunch

Cao Lầu

Name: Cao Lầu
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4人分
Cuisine: vietnamese
Ingredients: 500 g pork belly skin on, cut into 1 inch cubes; 2 個 shallot finely chopped; 3 片 garlic minced; 3 大さじ fish sauce; 2 大さじ soy sauce; 1 大さじ dark soy sauce; 1 大さじ sugar; 0.5 小さじ black pepper freshly ground; 2 カップ water; 400 g rice noodles thick, flat (e.g., fresh udon or similar for texture); 200 g bean sprouts; 200 g lettuce shredded; 0.25 カップ mint fresh leaves; 0.25 カップ thai basil fresh leaves; 0.25 カップ cilantro fresh leaves, chopped; 1 個 lime cut into wedges; 1 個 chili fresh, sliced (お好みで); 50 g pork cracklings crushed (お好みで)

Cao Lầu is a Vietnamese noodle dish from Hoi An, characterized by its unique chewy noodles, pork, and fresh herbs. The noodles are traditionally made with local well water and lye, giving them a distinct texture and flavor. This recipe offers a home-cook friendly version.

Forkinによるオリジナルレシピ

合計時間: 1 時間 45 分
人数: 4
難易度: 普通
1人分: 1,098 kcal

アレルゲン情報： 魚、グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

pork

500 gpork belly, skin on, cut into 1 inch cubes
2 個shallot, finely chopped
3 片garlic, minced
3 大さじfish sauce
2 大さじsoy sauce
1 大さじdark soy sauce
1 大さじsugar
0.5 小さじblack pepper, freshly ground
2 カップwater

noodles

400 grice noodles, thick, flat (e.g., fresh udon or similar for texture)

garnish

200 gbean sprouts
200 glettuce, shredded
0.25 カップmint, fresh leaves
0.25 カップthai basil, fresh leaves
0.25 カップcilantro, fresh leaves, chopped
1 個lime, cut into wedges
1 個chili, fresh, sliced(お好みで)
50 gpork cracklings, crushed(お好みで)

調理器具

large bowl · large pot · dutch oven · cutting board · knife

作り方

手順

1
Prepare the pork: In a large bowl, combine the pork belly cubes with shallot, garlic, fish sauce, soy sauce, dark soy sauce, sugar, and black pepper. Mix well and let marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
約30 分
調理のヒント： Marinating longer will enhance the flavor of the pork.
2
Cook the pork: Heat a large pot or Dutch oven over medium-high heat. Add the marinated pork belly and sear on all sides until browned, about 5-7 minutes.
約7 分
調理のヒント： Browning the pork adds depth of flavor to the braise.
3
Braise the pork: Pour in the water, ensuring the pork is mostly submerged. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the pork is tender and the sauce has thickened slightly.
約1 時間
調理のヒント： The pork should be fork-tender but not falling apart.
4
Prepare the noodles: While the pork is braising, cook the rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
約10 分
調理のヒント： For a chewier texture, undercook the noodles slightly.
5
Prepare the garnishes: Wash and prepare the bean sprouts, shredded lettuce, mint, Thai basil, cilantro, sliced lime, and optional fresh chili and pork cracklings.
約10 分
調理のヒント： Have all garnishes ready for quick assembly.
6
Assemble the Cao Lầu: Divide the cooked noodles among serving bowls. Top with a generous portion of the braised pork and some of the rich braising liquid.
約2 分
調理のヒント： Ensure each bowl gets a good amount of the flavorful sauce.
7
Garnish and serve: Arrange the bean sprouts, shredded lettuce, mint, Thai basil, and cilantro over the pork and noodles. Garnish with lime wedges, fresh chili slices, and crushed pork cracklings if desired. Serve immediately.
約1 分
調理のヒント： Let guests add lime and chili to their preference.

1人分

栄養情報

46%スコア

カロリー: 1,098.4kcal
たんぱく質: 26.9g
炭水化物: 103.8g
脂質: 68.4g
食物繊維: 4.1g
糖類: 7.6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover pork and noodles separately in airtight containers in the refrigerator.

温め直し

Reheat pork gently on the stovetop or in the microwave. Reboil noodles briefly if desired.