Cao Lau
Ingredients
- 500 gPork tenderloin (whole)
- 400 gWide rice noodles (ho fun) (rehydrated)
- 100 mlsoy sauce
- 2 tbspBrown sugar
- 1 tspfive spice powder
- 3 pcGarlic (crushed)
- 2 pcstar anise
- 1 pcCinnamon stick
- 2 tbspPeanut oil
- 200 gbean sprouts (blanched)
- 0.5 pcMint (leaves only)
- 0.5 pcCoriander (chopped)
- 1 pcButterhead lettuce (shredded)
- 4 pcWheat table cracker (broken)
- 400 gAuthentic Cao Lau noodles (soaked and steamed)
Method
The pork is glazed and tender, while the thick noodles are coated in a reduced five-spice jus. Fresh herbs and crispy crackers provide a sharp contrast to the rich, umami base.
- 1
Mix soy sauce, brown sugar, crushed garlic, and five-spice powder. Coat the pork tenderloin and let it rest so the flavors penetrate the meat.
- 2
Heat peanut oil in a skillet. Sear the pork on all sides until well browned and the juices start to caramelize at the bottom of the pan.
- 3
Add star anise, cinnamon, and a little water. Cover and simmer over low heat. The sauce should reduce until syrupy and generously coat the meat.
- 4
Steam the Cao Lầu noodles to activate their elastic texture. Quickly blanch the bean sprouts in boiling water. Wash the lettuce, mint, and cilantro. Break the crackers into large pieces.
- 5
Place the Cao Lầu noodles and bean sprouts at the bottom of the bowl. Arrange the pork slices on top, drizzle with a spoonful of reduced sauce, then add the herbs and crackers.
Frequently asked questions
How do you get this dish right?
- Never discard the pork cooking juices; it provides all the flavor to the noodles.
- The pork should be sliced very thinly, almost like carpaccio, to soak up the sauce.
How long does this dish keep?
Store the pork in its juices in the fridge. Only mix the herbs and crackers at the last moment to maintain crunch.
