Hoi An Pork and Shrimp Rice Noodles

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A beloved specialty from the lantern-lit streets of Hoi An in central Vietnam, this dish layers springy, lye-kissed rice noodles with caramel-edged pork, sweet shrimp, crisp greens, and a scattering of crushed rice crackers. A splash of richly seasoned broth ties everything together into a bowl that is more composed than soupy, with a wonderful play of chewy, crunchy, and tender in every bite.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 7 gSugar
• 34 gProtein
• 1280 mgSodium
• 640 mgPotassium
• 120 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the pork

• 1 lb pork shoulder, thinly sliced against the grain
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp five-spice powder
• 3 cloves garlic, minced
• 1 tsp neutral oil
• 1/2 tsp freshly ground black pepper

For the noodles and broth

• 14 oz thick round dried rice noodles (cao lau–style, or udon-thick rice noodles)
• 1/2 tsp food-grade lye water (kansui) or 1/4 tsp baking soda
• 2 cups warm pork or chicken broth
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 cloves garlic, finely minced
• 1 small red chili, thinly sliced (optional)

For the shrimp and toppings

• 8 oz medium shrimp, peeled and deveined
• 2 cups fresh bean sprouts, rinsed
• 1 small head butter lettuce, leaves separated
• 1/2 cup mixed fresh herbs (mint, cilantro, Thai basil)
• 1/2 cup thinly sliced banana blossom or pickled carrot (optional)
• 3 tbsp crispy fried shallots
• 2 tbsp chopped roasted peanuts
• 4 Vietnamese rice crackers (banh trang nuong), broken into pieces
• 1 lime, cut into wedges

Directions

1. In a bowl, toss the sliced pork with soy sauce, fish sauce, honey, five-spice, garlic, oil, and pepper. Let it marinate for at least 15 minutes while you prep the toppings.
2. In a small saucepan, warm the broth with soy sauce, fish sauce, sugar, garlic, and chili if using. Stir until the sugar dissolves, then keep it on very low heat so it stays hot.
3. Heat a large skillet or wok over high heat until smoking. Add the marinated pork in a single layer and sear without stirring for 2 minutes to get a good char, then stir-fry another 2 to 3 minutes until just cooked and sticky at the edges. Transfer to a plate.
4. In the same pan, briefly sear the shrimp for about 1 minute per side, just until they turn pink and curl. Remove and set aside with the pork.
5. Bring a large pot of water to a rolling boil, add the lye water or baking soda, and blanch the rice noodles for 4 to 6 minutes until chewy but tender. Drain and rinse under warm water, then divide among four wide bowls.
6. Spoon about 1/3 cup of the warm seasoned broth over the noodles in each bowl. Top with the seared pork and shrimp, then arrange lettuce leaves, bean sprouts, herbs, and banana blossom around the edges.
7. Scatter each bowl with crispy fried shallots, chopped peanuts, and pieces of rice cracker. Serve immediately with a lime wedge on the side for squeezing over the top.

Cook’s Notes

• If you cannot find cao lau noodles, look for thick round rice noodles labeled for pho or bun, and add the lye water or baking soda to mimic the chewy, slightly yellow texture.
• Marinate the pork overnight for deeper color and more pronounced five-spice flavor, the way street vendors in Hoi An often do.
• Crispy rice crackers are essential for the signature crunch. If you only have plain rice paper, quickly toast a sheet over an open flame until it puffs and shatters.
• Cao lau is traditionally a low-broth dish, so resist the urge to drown the noodles. A few spoonfuls of seasoned broth is all you need to keep it rich but not soupy.
• For an extra layer of umami, stir 1 teaspoon of shrimp paste or 1 tablespoon of ground dried shrimp into the broth before ladling.

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