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

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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.

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Questions

What internal temperature should Cao Lau reach?

For Cao Lau, the target internal temperature is 145 F (about 65 C), given in step 4. A probe thermometer removes the guesswork.

How long should Cao Lau marinate?

Follow the time in step 1. Shorter still seasons the surface. Much longer is not better with acidic marinades, which turn the outside of meat or fish mushy.

Is there a substitute for five-spice powder in Cao Lau?

The entry for Cao Lau calls for 1 tsp five-spice powder. In its place: Ground cinnamon and star anise or anise seed, with a pinch each of clove and black pepper.

Does Cao Lau contain soy?

Yes: 1/4 cup soy sauce. The full allergen list for this entry is gluten, soy and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Cao Lau?

Refrigerate what is left of Cao Lau within two hours and eat it 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. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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