Cao Lầu
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.
Izvirni recept avtorja Forkin
- Skupni čas
- 1 h 45 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 1098 kcal
Informacije o alergenih: lahko vsebuje ribe, gluten in soja. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
pork
- 500 gpork belly, skin on, cut into 1 inch cubes
- 2 kosshallot, finely chopped
- 3 strokgarlic, minced
- 3 žlicafish sauce
- 2 žlicasoy sauce
- 1 žlicadark soy sauce
- 1 žlicasugar
- 0,5 žličkablack pepper, freshly ground
- 2 skodelicawater
noodles
- 400 grice noodles, thick, flat (e.g., fresh udon or similar for texture)
garnish
- 200 gbean sprouts
- 200 glettuce, shredded
- 0,25 skodelicamint, fresh leaves
- 0,25 skodelicathai basil, fresh leaves
- 0,25 skodelicacilantro, fresh leaves, chopped
- 1 koslime, cut into wedges
- 1 koschili, fresh, sliced(neobvezno)
- 50 gpork cracklings, crushed(neobvezno)
Oprema
large bowl · large pot · dutch oven · cutting board · knife
Postopek
Korak za korakom
- 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.
Približno 30 min
Kuharjeva opomba: 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.
Približno 7 min
Kuharjeva opomba: 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.
Približno 1 h
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 10 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: Let guests add lime and chili to their preference.
Na porcijo
Hranilne vrednosti
- Kalorije
- 1098,4kcal
- Beljakovine
- 26,9g
- Ogljikovi hidrati
- 103,8g
- Maščobe
- 68,4g
- Vlaknine
- 4,1g
- Sladkorji
- 7,6g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
Store leftover pork and noodles separately in airtight containers in the refrigerator.
Reheat pork gently on the stovetop or in the microwave. Reboil noodles briefly if desired.