Cao Lau is a culinary gem hailing from the charming town of Hoi An in central Vietnam, a dish that embodies the region’s rich history and cultural fusion. This unique noodle dish features thick, chewy rice noodles, tender slices of pork, fresh herbs, and crispy wonton crackers, all brought together with a minimal but flavorful broth. What sets Cao Lau apart is its distinct texture—the noodles are traditionally soaked in lye water from local ash, giving them a springy bite, and the dish is said to be influenced by Chinese, Japanese, and Vietnamese traditions, reflecting Hoi An’s past as a bustling trading port. Often garnished with fragrant herbs and a sprinkle of five-spice powder, Cao Lau is a harmonious blend of savory, aromatic, and fresh flavors. Below, I’ll guide you through a detailed recipe to recreate this Hoi An classic at home, capturing its authentic essence.
Ingredients (Serves 4)
For the Pork
- 1 lb (450 g) pork shoulder or pork loin
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 teaspoon five-spice powder
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon vegetable oil (for cooking)
For the Noodles
- 1 lb (450 g) dried Cao Lầu noodles (or substitute with fresh udon or thick rice noodles)
- 1 teaspoon lye water (optional, for authentic texture; substitute with 1 teaspoon baking soda if unavailable)
- 4 cups (1 liter) water (for boiling)
For the Broth
- 4 cups (1 liter) pork or chicken broth (homemade or store-bought)
- 1 small piece ginger (2 inches / 5 cm), sliced
- 1 small yellow onion, halved
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 star anise (optional, for extra aroma)
For the Crispy Wonton Crackers
- 8 wonton wrappers, cut into triangles
- Vegetable oil (for frying)
For the Garnishes and Assembly
- 1 cup mung bean sprouts
- 1 small bunch fresh mint
- 1 small bunch Thai basil
- 1 small bunch cilantro, leaves and tender stems
- 2 cups mixed greens (lettuce, perilla, or watercress)
- 1 lime, cut into wedges
- 2 scallions, green parts thinly sliced
- 1 teaspoon five-spice powder (for dusting)
- 1 tablespoon fried shallots (store-bought or homemade)
- Chili oil or fresh Thai chilies (optional, for heat)
Equipment
- Large pot (for boiling noodles and broth)
- Medium skillet (for cooking pork)
- Small skillet (for frying wonton crackers)
- Tongs
- Fine-mesh strainer (for noodles)
- Large bowl (for soaking noodles)
Step-by-Step Recipe
Step 1: Marinate the Pork
- Prepare the Marinade: In a medium bowl, combine soy sauce, fish sauce, honey, five-spice powder, minced garlic, sugar, and black pepper. Stir until the honey and sugar dissolve.
- Marinate the Pork: Slice the pork shoulder or loin into thin pieces (about ¼ inch / 0.5 cm thick). Add the pork to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour (or overnight for deeper flavor).
Pro Tip: The five-spice powder gives Cao Lầu its signature aromatic depth, reflecting Hoi An’s historical Chinese influence.
Step 2: Prepare the Noodles
- Soak the Noodles (Optional): If using dried Cao Lầu noodles and lye water (or baking soda), dissolve the lye water in 4 cups of water in a large bowl. Soak the noodles for 30 minutes to achieve their characteristic chewy texture. Skip this step if using fresh noodles or if lye water isn’t available.
- Boil the Noodles: Bring a large pot of water to a boil. Drain the soaked noodles (if applicable) and cook for 5-7 minutes (or per package instructions) until al dente—they should be chewy, not soft. If using fresh noodles, cook for 2-3 minutes.
- Rinse and Drain: Drain the noodles in a fine-mesh strainer and rinse under cold water to stop the cooking and remove excess starch. Set aside.
Note: The lye water step mimics the traditional Hoi An method, where ash from local trees was used to treat the noodles, giving them their unique bounce.
Step 3: Make the Broth
- Simmer the Broth: In a large pot, bring 4 cups of pork or chicken broth to a simmer over medium heat. Add the sliced ginger, halved onion, fish sauce, sugar, and star anise (if using).
- Infuse Flavors: Simmer for 20-30 minutes to let the aromatics infuse the broth. The broth for Cao Lầu is light and minimal, meant to complement the noodles rather than overpower them.
- Strain and Adjust: Remove the ginger, onion, and star anise. Taste and adjust with more fish sauce or sugar if needed. Keep the broth warm on low heat.
Pro Tip: Cao Lau uses just a splash of broth to moisten the noodles, unlike other Vietnamese noodle soups that are broth-heavy.
Step 4: Cook the Pork
- Heat the Pan: Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat.
- Cook the Pork: Remove the pork from the marinade and cook in batches, searing each side for 2-3 minutes until caramelized and cooked through. Avoid overcrowding the pan to ensure a nice char.
- Set Aside: Transfer the cooked pork to a plate and cover to keep warm. Slice into bite-sized pieces if desired.
Why Char? The caramelized pork reflects the smoky flavors of Hoi An’s street stalls, where vendors often grill over charcoal.
Step 5: Fry the Wonton Crackers
- Heat Oil: In a small skillet, heat ½ inch (1 cm) of vegetable oil over medium heat until shimmering (about 350°F / 175°C).
- Fry Wontons: Fry the wonton triangles in batches, about 30 seconds per side, until golden and crispy. Use tongs to flip them carefully.
- Drain: Remove and drain on paper towels. Set aside.
Note: These crispy wontons add the signature crunch that makes Cao Lầu so texturally exciting.
Step 6: Prepare the Garnishes
- Prep the Herbs: Wash and dry the mint, Thai basil, cilantro, and mixed greens. Arrange on a platter for diners to pick from.
- Blanch Bean Sprouts: Bring a small pot of water to a boil. Blanch the mung bean sprouts for 30 seconds, then drain and rinse under cold water to keep them crisp.
- Slice Scallions and Lime: Thinly slice the scallions and cut the lime into wedges. Have fried shallots, five-spice powder, and chili oil ready.
Fun Fact: Hoi An’s cuisine, including Cao Lầu, reflects its history as a trading port where Chinese, Japanese, and Vietnamese cultures mingled. Learn more about its heritage at Hoi An’s cultural history.
Step 7: Assemble the Cao Lau
- Portion Noodles: Divide the cooked noodles among serving bowls (about 1 cup per bowl).
- Add Pork and Broth: Top each bowl with slices of pork. Ladle about ¼ cup of warm broth over the noodles—just enough to moisten them, not to create a soup.
- Add Toppings: Add a small handful of mung bean sprouts, a sprinkle of scallions, and a pinch of fried shallots. Dust lightly with five-spice powder for aroma.
- Top with Wonton Crackers: Place 2-3 crispy wonton crackers on top of each bowl.
- Serve with Garnishes: Present the herb platter, lime wedges, and chili oil on the side for diners to customize.
Step 8: Savor the Hoi An Experience
Encourage diners to mix the noodles with the broth, pork, and garnishes, adding herbs, a squeeze of lime, and chili oil to taste. Break the wonton crackers into the dish for extra crunch. The chewy noodles, savory pork, and fresh herbs create a perfect balance of textures and flavors that’s quintessentially Hoi An.
Tips for Success
- Noodle Texture: If you can’t find Cao Lầu noodles, fresh udon or thick rice noodles work well—just aim for that chewy bite.
- Broth Quantity: Cao Lầu isn’t a soupy dish, so use the broth sparingly to coat the noodles.
- Make Ahead: Marinate the pork and make the broth a day in advance to save time.
- Storage: Store noodles, pork, and broth separately. Reheat the broth and pork before assembling.
Why Cao Lau Is Special
Cao Lầu isn’t just a dish—it’s a taste of Hoi An’s history, where centuries of trade and cultural exchange come together in one bowl. From the chewy noodles to the smoky pork and fragrant herbs, every bite tells a story of this UNESCO World Heritage town. So gather your ingredients, channel the spirit of central Vietnam, and enjoy this culinary treasure.
