Vietnamese National Dishes

Cao lầu (Hội An Chewy Noodles with Braised Pork)

Cao lầu is closely associated with Hội An in Quảng Nam. A bowl brings together thick, chewy noodles, tender pork, fresh greens and sprouts, crisp rice cracker and only a little concentrated cooking liquid. Traditional noodles are linked with local ash-water processing; this home version starts with purchased cao lầu noodles, with thick udon offered as a practical approximation rather than an identical substitute. The pork is braised with soy, fish sauce and five-spice until tender, then sliced and served over the noodles. Recipes and noodle-making traditions vary, so this is one accessible Hội An-inspired preparation.

Vietnamese National Dishes
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Wide table view of cao lầu with sliced pork, chewy noodles, herbs, sprouts, lime and rice crackers
A shared-table bowl of cao lầu with fresh herbs and crisp rice crackers alongside.
Yield 4 servings
Cook 50 minutes
Passive 20 minutes
Total 1 hour 45 minutes
Calories About 680 kcal per serving
Ingredients ↓
Overview

Cao lầu (Hội An Chewy Noodles with Braised Pork)

Cao lầu is not served like a bowl of noodle soup. Thick noodles, sliced pork, greens and crunchy toppings are brought together with a modest amount of concentrated braising liquid. The contrast between springy noodles, tender meat, fresh herbs and crisp cracker is central to this home-style bowl.

Hội An's traditional cao lầu noodles are associated with rice treated using alkaline ash water. Popular accounts also connect the process to specific local materials and water sources, but those origin details are not settled here. Use packaged cao lầu noodles when available. Thick udon can approximate the chewy texture, though it is usually wheat-based and is not the same noodle.

Ingredients

Ingredients

Noodles and pork

  • 600 g fresh or 300 g dried thick cao lầu noodles; thick udon is a practical approximation, not identical, and may contain wheat; prepare according to package directions
  • 500 g boneless pork shoulder, cut into 4–5 cm chunks for braising and thinly sliced to serve
  • 20 g shallot, finely minced
  • 10 g garlic, finely minced
  • 15 ml light soy sauce
  • 15 ml dark soy sauce, for the marinade and colour; check the label for wheat
  • 15 ml fish sauce, for the marinade and braising liquid
  • 20 g brown or granulated sugar
  • 2 g Chinese five-spice powder
  • 1 g ground black pepper
  • 15 ml annatto oil or neutral oil
  • 400 ml unsalted or low-sodium chicken stock
  • 100 ml water

Vegetables and herbs

  • 100 g bean sprouts, rinsed and drained
  • 100 g lettuce, washed, dried and shredded
  • 15 g fresh mint, washed and leaves picked
  • 20 g fresh Thai basil, washed and leaves picked
  • 15 g fresh cilantro, washed and roughly chopped
  • 25 g scallions, thinly sliced
  • 150 g cucumber, thinly sliced
  • 1 lime, cut into wedges
  • 3 g red chilli, thinly sliced (optional)

Crisp topping

  • 4 Vietnamese rice crackers (bánh đa or dry bánh tráng), about 60 g total; toast if needed and break into bite-size shards; check the label for sesame or wheat
Method

Method

Method

  1. Marinate the pork. Mix pork with shallot, garlic, light and dark soy sauce, fish sauce, sugar, five-spice and pepper. Cover and refrigerate for 20 minutes.

  2. Brown the pork. Heat annatto oil in a heavy lidded pot. Brown the pork on several sides, working in batches if needed.

  3. Braise until tender. Add the marinade, stock and water. Bring to a gentle simmer, cover and braise for about 40 minutes, turning once, until tender and at least 71°C at the centre of representative pieces. Check with a clean instant-read thermometer. Transfer the pork to a board and rest briefly.

  4. Reduce the cooking liquid. Thinly slice the pork across the grain. Skim excess fat from the cooking liquid if desired, then simmer it uncovered for about 10 minutes until glossy and reduced to roughly 200–250 ml. Taste before adding any further seasoning; keep warm.

  5. Prepare noodles and sprouts. Cook noodles according to package directions, drain thoroughly and keep warm. Blanch bean sprouts in boiling water for about 30 seconds, then drain. Prepare lettuce, herbs, scallions, cucumber, lime and optional chilli.

  6. Toast the crackers. Toast rice crackers if needed and break them into crisp shards. Keep the vegetables, noodles, pork and crackers separate until assembly.

  7. Assemble and serve. Divide noodles among four bowls. Add lettuce, sprouts, cucumber, herbs and sliced pork. Spoon a modest amount of hot reduced cooking liquid over each bowl. Top with scallions and cracker shards; serve with lime and optional chilli. Refrigerate leftovers within 2 hours at or below 4°C and reheat to 74°C.

Practical

Practical

Practical guidance

Cut the pork into even chunks so they braise at the same rate, then slice it thinly across the grain for serving. Keep the cooking liquid concentrated; it should season the noodles rather than pool like soup. If using udon, check the package because most versions contain wheat. For a head start, marinate and braise the pork ahead; refrigerate it with its liquid, then reheat gently while preparing the noodles and fresh toppings.

Troubleshooting

The bowl is too wet: spoon on less reduced liquid. Cao lầu is dressed lightly, not served as soup. The pork is tough: continue the gentle braise until tender, checking the centre temperature and adding a splash of hot water if the pot gets dry. The noodles are soft: follow the package timing and drain them as soon as they are tender and springy. The crackers lose their crunch: break them over the bowls just before serving rather than letting them sit in the cooking liquid.

Nutrition per serving

Serving size: 1 bowl with noodles, braised pork, reduced cooking liquid, vegetables, herbs and rice crackers

Nutrition per serving

Nutrition per serving

  • Serving size1 bowl with noodles, braised pork, reduced cooking liquid, vegetables, herbs and rice crackers
  • Calories680 kcal
  • Carbohydrate61 g
  • Protein32 g
  • Fat32 g
  • Fibre4 g
  • Sodium1,300 mg
Allergens and food safety

Allergens and food safety

Contains soy and fish (fish sauce). Wheat may be present in udon, some cao lầu noodles, crackers or soy sauce; some rice crackers contain sesame. Check package labels and cross-contact statements. Keep raw pork and its marinade away from ready-to-eat noodles, herbs and vegetables. Marinate in the refrigerator, not at room temperature. Cook pork to at least 71°C at the centre with a clean instant-read thermometer; continue braising until tender. Refrigerate cooked pork and liquid within 2 hours at or below 4°C. Store noodles and fresh toppings separately and reheat leftovers to 74°C.

To finish

To finish

  • Serve the bowls warm with only a little glossy braising liquid.
  • Break the rice cracker over the top and add lime just before mixing a bite with the herbs.
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