Cao Lau Hoi An Classic

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Cao Lau is the signature noodle bowl of Hoi An in central Vietnam, prized for its thick, chewy rice noodles tossed with slices of five-spice pork, crisp pork crackling, fresh herbs, and just a splash of rich pork broth. The dish balances savory-sweet pork, bright herbs, and a uniquely firm noodle texture that sets it apart from pho or bun. This home version stays true to the Hoi An street-stall tradition without requiring the legendary Ba Le well water.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 9 gSugar
• 38 gProtein
• 1280 mgSodium
• 720 mgPotassium
• 85 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the five-spice pork

• 500 g (1.1 lb) pork shoulder, sliced 5 mm thick
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon honey
• 1 teaspoon Chinese five-spice powder
• 3 cloves garlic, minced
• 1 tablespoon neutral oil

For the pork broth

• 1.2 kg (2.6 lb) pork bones, blanched
• 1 large white onion, charred
• 1 piece ginger (40 g), sliced and charred
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 star anise
• 1 cinnamon stick
• 2.5 liters (10 cups) water

For the noodles and crispy pork

• 600 g fresh thick rice noodles (cao lau style)
• 200 g pork skin, scrubbed clean
• 1 liter vegetable oil for frying
• 1 teaspoon salt

For assembly and toppings

• 150 g fresh bean sprouts, blanched 10 seconds
• 1 small head green lettuce, torn
• 1 cup Vietnamese mint leaves
• 1 cup Thai basil leaves
• 1/2 cup cilantro
• 3 scallions, thinly sliced
• 1 red chili, sliced
• 1 lime, cut into wedges
• 2 tablespoons crispy fried shallots
• 2 tablespoons chili-garlic sauce (tuong ot)

Directions

1. In a bowl, combine pork shoulder slices with soy sauce, hoisin, honey, five-spice, garlic, and oil. Massage well, cover, and marinate for at least 30 minutes (overnight for deeper flavor).
2. While the pork marinates, prepare the broth: in a large pot, combine blanched pork bones, charred onion and ginger, star anise, cinnamon, and water. Bring to a boil, then simmer uncovered for 45 minutes. Season with fish sauce and sugar, then strain and keep hot.
3. Cook the marinated pork in a hot skillet or grill pan over medium-high heat for 2-3 minutes per side until caramelized and lightly charred. Rest for 5 minutes, then slice into bite-sized strips.
4. For the crispy pork, simmer pork skin in salted water for 40 minutes until tender. Drain, pat dry thoroughly, then fry in 170 degrees C oil for 4-5 minutes until puffed and golden. Drain on paper towels and season with a pinch of salt.
5. Blanch the rice noodles in boiling water for 1-2 minutes until just tender but still chewy, then drain and rinse briefly under warm water. Divide the noodles among 4 large bowls.
6. Ladle about 120 ml of the hot pork broth into each bowl, just enough to barely cover the noodles. Top with sliced pork, a generous handful of crispy pork pieces, bean sprouts, lettuce, and herbs.
7. Finish each bowl with scallions, sliced chili, fried shallots, a wedge of lime, and a spoonful of chili-garlic sauce on the side. Serve immediately while the noodles are still warm and chewy.

Cook’s Notes

• True Cao Lau noodles are thick rice noodles with a firm bite, unlike pho or bun noodles; if unavailable, look for fresh wide rice noodles or thick Japanese-style rice udon as the closest substitute.
• The broth should only lightly coat the noodles, not pool like pho. Authentic Hoi An cooks use minimal liquid to keep the noodle texture distinct.
• Marinate the pork overnight for the best caramelization and depth of five-spice flavor when grilled or pan-seared.
• For extra contrast, reserve a small bowl of extra hot broth on the side so diners can add more as desired without diluting the noodle flavor.
• Char the onion and ginger directly over a gas flame or in a dry skillet until blackened before adding to the broth – this adds essential smoky depth to the stock.

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