Main CourseDinnerLunch

Cao Lầu

Name: Cao Lầu
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 4 份
Cuisine: vietnamese
Ingredients: 500 g pork belly skin on, cut into 1 inch cubes; 2 个 shallot finely chopped; 3 瓣 garlic minced; 3 汤匙 fish sauce; 2 汤匙 soy sauce; 1 汤匙 dark soy sauce; 1 汤匙 sugar; 0.5 茶匙 black pepper freshly ground; 2 杯 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 杯 mint fresh leaves; 0.25 杯 thai basil fresh leaves; 0.25 杯 cilantro fresh leaves, chopped; 1 个 lime cut into wedges; 1 个 chili fresh, sliced (可选); 50 g pork cracklings crushed (可选)

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 的原创食谱

总用时: 1小时 45分钟
份量: 4
难度: 中等
每份: 1,098 kcal

下载应用

过敏原信息： 可能含有鱼类、麸质和大豆。如有过敏，请务必查看配料包装。

备料

配料

计量单位

仅转换显示单位；食谱用量保持等值。

pork

500 gpork belly, skin on, cut into 1 inch (2.5 cm) cubes
2 个shallot, finely chopped
3 瓣garlic, minced
3 汤匙fish sauce
2 汤匙soy sauce
1 汤匙dark soy sauce
1 汤匙sugar
0.5 茶匙black pepper, freshly ground
2 杯water

noodles

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

garnish

200 gbean sprouts
200 glettuce, shredded
0.25 杯mint, fresh leaves
0.25 杯thai basil, fresh leaves
0.25 杯cilantro, fresh leaves, chopped
1 个lime, cut into wedges
1 个chili, fresh, sliced(可选)
50 gpork cracklings, crushed(可选)

厨具

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

做法

分步操作

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.
约 30分钟
烹饪提示： 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.
约 7分钟
烹饪提示： 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.
约 1小时
烹饪提示： 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.
约 10分钟
烹饪提示： 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.
约 10分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 1分钟
烹饪提示： Let guests add lime and chili to their preference.