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Cao Lầu (Vietnamese Noodle Bowl)
Cao Lầu (Vietnamese Noodle Bowl)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
95 minutes
Delicious Vietnamese cao lâu with pork, rice noodles, herbs, and spices.
Ingredients:
  • 2 tablespoons soy sauce
  • 4 cloves garlic, minced, or more to taste
  • 2 teaspoons Chinese five-spice powder
  • 2 teaspoons white sugar
  • 1 teaspoon paprika
  • 0.25 teaspoon chicken bouillon granules
  • 1.5 pounds pork tenderloin, cut into cubes
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 2 pounds fresh thick Vietnamese-style rice noodles
  • 2 cups bean sprouts
  • 1 cup torn lettuce leaves
  • 1 bunch green onions, chopped
  • 0.25 cup fresh basil leaves
  • 0.25 cup fresh cilantro leaves
  • 0.25 cup crispy chow mein noodles, or more to taste
Instructions:
  • Combine soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules in a large glass or ceramic bowl. Add pork and toss to coat well. Cover with plastic wrap and refrigerate for at least 1 hour to marinate.
  • Take the pork out of the marinade and gently shake off any extra. Dispose of the rest of the marinade.
  • In a large skillet or wok over medium heat, sizzle pork in hot oil until beautifully browned, for 4 to 7 minutes. Pour in water and continue cooking and stirring until the water evaporates, and the pork is fully cooked, around 2 minutes.
  • 1. Bring a large pot of water to a boil. 2. Rinse rice noodles under cold water and delicately separate them. 3. Quickly blanch noodles in boiling water for 30 seconds until half-tender. 4. Add bean sprouts to the pot and cook for an additional 30 seconds until noodles are tender but still slightly firm. 5. Drain the noodles and bean sprouts.
  • Mix the pork mixture with the noodles in a large serving dish and garnish with lettuce, green onions, basil, cilantro, and chow mein.

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