Cao Lau

Name: Cao Lau
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1.5 lbs pork shoulder, sliced; 1 tsp five-spice powder; 4 garlic cloves, minced; 2 shallots, minced; 1/4 cup soy sauce; 2 tbsp fish sauce; 2 tbsp brown sugar; 2 tbsp vegetable oil; 16 oz cao lau noodles; 2 cups bean sprouts; 2 cups mixed fresh herbs; 1 cup rice noodle croutons

A Central Vietnamese noodle specialty featuring marinated pork shoulder, chewy rice noodles, fresh herbs, and crunchy rice croutons.

60 minMediumServes 4580 cal/serving

VietnameseDinnerStovetopHigh ProteinDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeNightshade-Free

Ingredients

1.5 lbs pork shoulder, sliced
1 tsp five-spice powder
4 garlic cloves, minced
2 shallots, minced
1/4 cup soy sauce
2 tbsp fish sauce
2 tbsp brown sugar
2 tbsp vegetable oil
16 oz cao lau noodles
2 cups bean sprouts
2 cups mixed fresh herbs
1 cup rice noodle croutons

Instructions

1

Marinate 1.5 lbs sliced pork shoulder with 1 tsp five-spice powder, 4 minced garlic cloves, 2 minced shallots, 1/4 cup soy sauce, 2 tbsp fish sauce, and 2 tbsp brown sugar for 30 minutes.
2

Heat 2 tbsp vegetable oil in a deep skillet over medium-high heat.
3

Add the marinated pork shoulder and sear until browned on all sides, about 6 minutes.
4

Pour in the remaining marinade with 1 cup of water, cover, and simmer for 25 minutes until meat reaches an internal temperature of 145°F.
5

Remove pork shoulder to slice thinly, keeping the remaining broth warm in the pan.
6

Steam 16 oz cao lau noodles and 2 cups bean sprouts over boiling water for 2 minutes until tender.
7

Divide cao lau noodles, bean sprouts, and sliced pork shoulder among bowls.
8

Spoon the warm broth over the bowls and top with 2 cups mixed fresh herbs and 1 cup rice noodle croutons.

Questions

Can I make Cao Lau gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce, 16 oz cao lau noodles, 1 cup rice noodle croutons. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time; the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Cao Lau keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cao Lau?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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