How to make?

Making Cao Lau at home can be a bit challenging because the traditional dish relies on specific regional ingredients and water from an ancient well in Hoi An for its unique flavor and texture. However, you can create a close approximation of Cao Lau with the following recipe. This simplified version uses readily available ingredients:

Ingredients:

For the Pork:

• 250g pork belly or loin, thinly sliced

• 2 cloves garlic, minced

• 1 tbsp soy sauce

• 1/2 tsp five-spice powder

• 1/2 tsp sugar

• 1/2 tsp black pepper

For the Broth:

• 2 cups beef or chicken broth

• 1/4 cup soy sauce

• 2 cloves garlic, minced

• 1/2 tsp five-spice powder

• 1/2 tsp sugar

For the Noodles and Toppings:

• 200g thick rice noodles (you can substitute with thick flat rice noodles)

• Fresh herbs and vegetables like bean sprouts, cilantro, mint, lettuce

• Lime wedges

• Crispy rice paper (optional)

Instructions:

1. Marinate the Pork:

• In a bowl, mix together the minced garlic, soy sauce, five-spice powder, sugar, and black pepper.

• Add the sliced pork and coat it well with the marinade. Let it sit for at least 30 minutes to marinate.

2. Cook the Pork:

• Heat a pan or grill to medium-high heat.

• Grill the marinated pork slices until they are cooked through and have a slight char, about 3-4 minutes on each side.

3. Prepare the Broth:

• In a saucepan, heat the beef or chicken broth and soy sauce over medium heat.

• Add minced garlic, five-spice powder, and sugar. Simmer for a few minutes to allow the flavors to meld.

4. Cook the Noodles:

• Boil the rice noodles according to the package instructions. Drain and set aside.

5. Assemble:

• Divide the cooked noodles into serving bowls.

• Arrange the grilled pork slices on top of the noodles.

• Pour the prepared broth over the pork and noodles.

6. Add Toppings:

• Serve with a platter of fresh herbs and vegetables like bean sprouts, cilantro, mint, and lettuce. These can be added to taste.

7. Crispy Rice Paper (Optional):

• If you like, you can break some crispy rice paper into small pieces and sprinkle it over the dish for added texture.

8. Serve:

• Serve Cao Lau hot, garnished with lime wedges for squeezing over the dish.

This simplified Cao Lau recipe captures the essence of the dish's flavors, but please note that it may not fully replicate the unique taste and texture of the traditional Hoi An version due to the absence of the specific water from the well. Nonetheless, it's a tasty and satisfying noodle dish that you can enjoy at home.