Cao Lầu is a special and famous dish from Quảng Nam, particularly Hội An. It stands out for its unique flavor and elaborate preparation method. Hội An Cao Lầu, prepared according to the traditional recipe of Quảng Nam, gives you the opportunity to enjoy one of Vietnam's distinctive specialties, which is also highly appreciated by international visitors. The dish is known for its light and balanced taste, making it suitable for many different preferences. Here is how to prepare Cao Lầu with Hello Asia.
Ingredients for Cao Lầu
Cao Lầu noodles
- 300 g dried Cao Lầu noodles (if unavailable, replace them with udon noodles)
- 1 tbsp vegetable oil
Pork
- 200 g pork (pork belly or tenderloin)
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 tbsp oyster sauce
- 1 tsp five-spice powder
- 1 tsp pepper
- 1 tbsp vegetable oil
- 1 shallot and 1 clove of garlic, chopped
Broth
- 500 ml bone broth
- 1 shallot, chopped
- 1 clove of garlic, chopped
- 1 tbsp vegetable oil
- Salt, pepper, sugar (to taste)
Fresh vegetables
- Lettuce, fresh herbs, bean sprouts, mint
Garnish
- Grilled rice crackers or fried wontons
- Lemon, chili
Preparing Cao Lầu
1. Prepare the Cao Lầu noodles
Soak the Cao Lầu noodles in warm water for about 30 minutes to soften them.
Then boil the noodles in hot water for 2–3 minutes, drain them, and mix with a little vegetable oil to prevent them from sticking together.
2. Prepare the pork
Wash the pork and cut it into medium-sized pieces.
Marinate the pork with fish sauce, sugar, oyster sauce, five-spice powder, and pepper for about 15–20 minutes.
Sauté the chopped shallot and garlic in vegetable oil until fragrant, then add the pork and stir-fry until cooked through.
3. Prepare the broth
Sauté the chopped shallot and garlic in vegetable oil until fragrant.
Add the bone broth and season with salt, pepper, and sugar to taste.
Bring the broth to a boil, then reduce the heat and simmer for about 10 minutes.
4. Assemble and enjoy
Place some fresh vegetables in a bowl, then add the Cao Lầu noodles on top.
Arrange the stir-fried pork over the noodles.
Pour the broth into the bowl.
Add grilled rice crackers or fried wontons, lemon, and chili according to your taste.
Mix well and enjoy.
This dish is even more delicious when served with fresh vegetables, the crispy texture of grilled rice crackers, and flavorful pork. We hope you enjoy preparing and tasting this special dish!
Origin of Cao Lầu
Cao Lầu is a typical dish from the Quảng Nam region and is considered a specialty of Hội An. The dish harmoniously combines broad yellow noodles with pork, shrimp, fresh vegetables, and bean sprouts, served with a flavorful broth made from pork bones. Its origins date back to the 17th century. At that time, Japanese and Chinese merchants frequently came to the port of Hội An to trade. They brought their own regional culinary traditions, and Cao Lầu emerged from the fusion of these different cuisines. Over time, the dish was adapted to Vietnamese cuisine while developing its own unique characteristics through ingredients and flavors typical of Central Vietnam. As for the name of the dish, it can be interpreted as “a refined dish served upstairs.” Diners could therefore enjoy the dish while admiring the beauty and lively atmosphere of Hội An.
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