Cao Lau

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.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1157
• Protein: 50 g
• Carbs: 186 g
• Fat: 19 g

Ingredients

• 500 g Pork tenderloin ( whole )
• 400 g Wide rice noodles (ho fun) ( rehydrated )
• 100 ml soy sauce
• 2 tbsp Brown sugar
• 1 tsp five spice powder
• 3 piece Garlic ( crushed )
• 2 piece star anise
• 1 piece Cinnamon stick
• 2 tbsp Peanut oil
• 200 g bean sprouts ( blanched )
• 0.5 piece Mint ( leaves only )
• 0.5 piece Coriander ( chopped )
• 1 piece Butterhead lettuce ( shredded )
• 4 piece Wheat table cracker ( broken )
• 400 g Authentic Cao Lau noodles ( soaked and steamed )

Instructions

1. Pork marinating

   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. Searing the meat

   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. Slow cooking and reduction

   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. Noodle and garnish preparation

   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. Plating the bowl

   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.

Chef's tips

• 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.

Storage

Store the pork in its juices in the fridge. Only mix the herbs and crackers at the last moment to maintain crunch.