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Vietnam / Main
Wikibooks
Cao lầu (Vietnamese Pork Noodles with Greens)
Cao lầu is a Vietnamese regional noodle dish that originated in Hội An, in the Quang Nam Province of central Vietnam.
Ingredients
ServingsOriginal: Serves 3–4 (calculated as 3)
- pork300 g
- uncooked Hokkien-style rice noodles, 150 g; uncooked, Hokkien-style2 cups
- bean sprouts, 150 g2 cups
- garlic4 cloves
- Chinese five-spice powder1 tsp
- soy sauce1 tbsp
- sugar1 tsp
- chicken stock powder1 pinch
- Turmeric powder (or paprika), for color, or paprika; for color
- vegetable oil2 tbsp
- water, 250 ml1 cup
- Lettuce
- Asian greens (basil, cilantro, etc.), Asian greens such as basil, cilantro, etc.
- Chopped fresh chiles (for example Serrano chiles), fresh, chopped (for example Serrano chiles)
- Croûtons
- Spring onions
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Heat oil and paprika in a pan.
Add pork, smashed garlic, soy sauce, chicken stock, and spices. Fry for 3 minutes
Add 1 tbsp water and fry for a further 2 minutes.
Remove from heat, and set aside.
Bring a pot of water to a boil. Add sprouts, and cook for 1–2 minutes until soft.
Remove sprouts, add noodles, and cook noodles for 2 minutes.
Put noodles in a bowl on top of lettuce and greens. Add pork mixture, chopped spring onions, croûtons, and chiles.
