Cao lầu (Vietnamese Pork Noodles with Greens)
Cao lầu is a Vietnamese regional noodle dish that originated in Hội An, in the Quang Nam Province of central Vietnam.
Servings
3–4
300 g pork
2 cups (150 g) uncooked Hokkien-style rice noodles
2 cups (150 g) bean sprouts
4 cloves garlic
1 tsp Chinese five-spice powder
1 tbsp soy sauce
1 tsp sugar
1 pinch chicken stock powder
Turmeric powder (or paprika), for color
2 tbsp vegetable oil
1 cup (250 ml) water
Lettuce
Asian greens (basil, cilantro, etc.)
Chopped fresh chiles (for example Serrano chiles)
Croûtons
Spring onions
Heat oil and paprika in a pan.
Add pork, smashed garlic, soy sauce, chicken stock, and spices. Fry for 3 minutes
3 minutes
Add 1 tbsp water and fry for a further 2 minutes.
2 minutes
Remove from heat, and set aside.
Bring a pot of water to a boil. Add sprouts, and cook for 1–2 minutes until soft.
1–2 minutes
Remove sprouts, add noodles, and cook noodles for 2 minutes.
2 minutes
Put noodles in a bowl on top of lettuce and greens. Add pork mixture, chopped spring onions, croûtons, and chiles.