Cao Lau is a special and famous dish of Quang Nam, especially in Hoi An. This dish is distinguished by its unique flavor and elaborate preparation method. Cao Lau Hoi An , prepared according to the traditional recipe of Quang Nam, allows you to enjoy one of the special dishes of Vietnam, very popular among foreigners. This dish is known for its lightness, suitable for many tastes. Here is how to prepare Cao Lầu, according to Hello Asia .

Ingredients for preparing Cao Lầu

Cao Lau Noodles

300g dry Cao Lau noodles (substitute with udon noodles if unavailable)
1 tablespoon vegetable oil

Pork

200g pork (breast or fillet)
1 tablespoon fish sauce
1 tablespoon of sugar
1 tablespoon oyster sauce
1 teaspoon of five spices
1 teaspoon pepper
1 tablespoon vegetable oil

Broth

500ml bone broth
1 shallot
1 clove of garlic
1 tablespoon vegetable oil
Seasoning: salt, pepper, sugar

Raw vegetables

Raw vegetables: lettuce, aromatic herbs, bean sprouts, mint

Trim

Grilled rice cake or fried ravioli
Lemon, chili pepper

Instructions on how to make Hoi An Cao Lau

Preparation of Cao Lau noodles

Soak the Cao Lau noodles in warm water for about 30 minutes to soften.

Then boil the noodles in hot water for 2-3 minutes, drain and toss with a little vegetable oil to prevent sticking.

Preparation of pork

Wash the pork, cut it into medium-sized pieces.

Marinate the pork with fish sauce , sugar, oyster sauce, five spice, and pepper for about 15-20 minutes.

Sauté the chopped shallot and garlic with vegetable oil until fragrant, then add the pork and stir-fry until cooked.

Preparation of the broth

Sauté chopped shallot and garlic with vegetable oil until fragrant.

Add bone broth, season with salt, pepper, and sugar to taste.

Bring the broth to a boil, then reduce the heat and simmer for about 10 minutes.

Presentation and tasting

Put some raw vegetables in a bowl, add the Cao Lau noodles on top.

Arrange the sautéed pork on the noodles.

Pour the broth into the bowl.

Add toasted rice cakes or fried dumplings, lemon, and chili pepper to taste.

Mix well and enjoy.

This dish will be even more delicious when accompanied by fresh raw vegetables, the crispy texture of toasted rice cakes, and the flavorful pork. We hope you succeed and enjoy this special dish!

Cao Lau served with herbs will be more delicious

Origin of Cao Lau dish

Cao Lau is a typical dish from the Quang Nam region and is considered a specialty of Hoi An. The dish harmoniously combines wide yellow noodles with pork, shrimp, some raw vegetables and bean sprouts, served with a flavorful broth made from pork bones. The dish has its origins in the 17th century. At that time, Japanese and Chinese merchants flocked to Hoi An port to trade. They brought with them their regional culinary traditions and Cao Lau was born from the fusion of these different cuisines. Over time, Cao Lau was adapted to integrate with Vietnamese cuisine, while developing unique and distinctive characteristics with ingredients and flavors typical of the central region of Vietnam. As for the name of the dish, it can be interpreted as “a delicacy served upstairs”. Diners can enjoy this dish while admiring the beauty and bustle of Hoi An.

HOMEMADE RECIPES result cao lau

Cao Lầu Hoi An Preparation Guide, Authentic Quảng Nam Recipe