Cao Lau is a signature dish of Hoi An, a historic town in central Vietnam, and it has gained fame both within the country and around the world. Unlike typical Vietnamese noodle dishes, Cao Lau features a distinctive combination of thick, chewy noodles made from rice that has been soaked in lye water, giving them a unique texture and flavor. These noodles are served with tender slices of pork, fresh herbs, crunchy croutons, and a small amount of broth, creating a dish that is both hearty and full of contrasting textures. Cao Lau is a perfect reflection of the region’s diverse cultural influences, blending Vietnamese, Chinese, and Japanese culinary elements into a harmonious whole.
At Viet Kitchen, we’ll guide you through the process of making authentic Cao Lau at home, ensuring that you can enjoy this special dish no matter where you are. By following our detailed instructions, you’ll be able to recreate the unique flavors of Hoi An in your own kitchen.
How to Make Cao Lau
Ingredients (Serves 2):
- Cao Lau noodles: 300g (these can be found at specialty Asian markets or online)
- Pork loin: 200g, thinly sliced
- Fresh herbs: Mint, basil, and cilantro (about 100g total)
- Bean sprouts: 100g
- Crispy croutons: 50g
- Soy sauce: 2 tablespoons
- Fish sauce: 1 tablespoon
- Garlic: 2 cloves, minced
- Shallots: 2, thinly sliced
- Broth: 200ml (can be pork or chicken broth)
- Cooking oil: 1 tablespoon
Detailed Instructions:
- Prepare the Pork:
- Marinate the Pork: Combine the pork slices with soy sauce, fish sauce, minced garlic, and a pinch of pepper. Let it marinate for at least 20 minutes to absorb the flavors.
- Cook the Pork: Heat the cooking oil in a pan over medium heat. Add the marinated pork slices and cook until they are browned and fully cooked through, about 5-7 minutes. Set aside.
- Prepare the Broth:
- In the same pan used for the pork, add the shallots and sauté until fragrant.
- Add the broth to the pan and bring it to a gentle simmer. Season with a bit of fish sauce or soy sauce to taste. Keep warm.
- Cook the Noodles:
- Bring a large pot of water to a boil. Add the Cao Lau noodles and cook according to the package instructions (usually about 4-5 minutes). Drain the noodles and rinse under cold water to stop the cooking process. Set aside.
- Assemble the Cao Lau:
- Layer the Ingredients: In a large bowl, place a portion of the cooked noodles at the bottom. Top with cooked pork slices, fresh herbs, bean sprouts, and crispy croutons.
- Add the Broth: Pour a small amount of the warm broth over the noodles, just enough to moisten them without making the dish soupy.
- Garnish and Serve: Garnish with additional herbs or a squeeze of lime if desired. Serve immediately and enjoy the rich and diverse flavors of Hoi An.
Additional Tips:
- Noodle Substitution: If you cannot find authentic Cao Lau noodles, you can use thick rice noodles as a substitute, though the texture will be slightly different.
- Customizing the Dish: Cao Lau is traditionally a dry noodle dish with just a little broth added for flavor. You can adjust the amount of broth according to your preference.
- Make Ahead: The pork can be cooked in advance and stored in the refrigerator for up to 2 days. Simply reheat before assembling the dish.
Advantages and Disadvantages of Cao Lau
Advantages: Cao Lau is a flavorful and filling dish that showcases the unique culinary traditions of Hoi An. Its combination of textures and balanced flavors make it a standout dish that’s sure to impress.
Disadvantages: The specific ingredients needed, such as authentic Cao Lau noodles, might be challenging to find outside of Vietnam, making it difficult to recreate the dish exactly as it is traditionally served.
5 Famous Cao Lau Spots in Vietnam:
- Cao Lầu Thanh – 26 Thai Phien, Hoi An
- Cao Lầu Bà Bé – 19 Trần Phú, Hoi An
- Cao Lầu Liên – 9 Thai Phien, Hoi An
- Cao Lầu Bà Buội – 22 Phan Chu Trinh, Hoi An
- Cao Lầu Trung Bắc – 87 Trần Phú, Hoi An
Enjoying Cao Lau in Vietnam
If you find yourself in Hoi An, make sure to try Cao Lau at one of these renowned spots to experience the dish in its most authentic form. The unique combination of flavors and textures, along with the rich cultural history of Hoi An, makes enjoying Cao Lau a truly unforgettable culinary experience.
Frequently Asked Questions (FAQ) about Cao Lau
- What makes Cao Lau unique?
- Cao Lau is unique because of its special noodles, which are made using water from Hoi An’s ancient wells and are soaked in lye made from wood ash, giving them a distinctive texture and flavor.
- Can I make Cao Lau with regular noodles?
- While you can substitute with thick rice noodles, the texture will be different from the authentic Cao Lau noodles.
- Where does Cao Lau originate from?
- Cao Lau originates from Hoi An, a historic town in central Vietnam known for its well-preserved architecture and rich culinary heritage.
- Is Cao Lau similar to other Vietnamese noodle dishes?
- Cao Lau is distinct from other Vietnamese noodle dishes due to its unique preparation method and the influence of various cultures, including Chinese and Japanese.
- Can Cao Lau be made vegetarian?
- Yes, you can substitute the pork with tofu and use a vegetable broth to make a vegetarian version of Cao Lau.
Conclusion about Cao Lau
Cao Lau is a unique and flavorful dish that embodies the rich cultural heritage of Hoi An. With its special noodles, tender pork, and fresh herbs, it offers a taste experience like no other. Whether you’re enjoying it in Vietnam or recreating it at home, Cao Lau is a dish that will transport you to the heart of Hoi An.
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