Cao Lầu — Hội An Pork Noodles

Method

1. 01

   Marinate the pork

   Combine soy sauce, oyster sauce, sugar, five-spice, turmeric, lemongrass, garlic, shallot, and pepper. Coat both pork pieces and refrigerate below 4°C for at least 1 hour. Turn once so all faces absorb the seasoning.

   

2. 02

   Sear the large pieces

   Lift pork out and reserve the marinade. Heat 30 ml oil over medium-high in a heavy pot. Sear each broad face for 3 minutes, then the edges for 1 minute each, until brown but the minced aromatics are not black.

   

3. 03

   Braise until sliceably tender

   Add reserved marinade and 500 ml water, scraping up browned juices. Boil 2 minutes, then cover and simmer gently 50–65 minutes, turning halfway. The pork should reach at least 85°C and admit a skewer easily without falling apart.

   

4. 04

   Rest the meat and reduce sauce

   Rest pork on a board for 10 minutes. Strain braising liquid and simmer uncovered 5–10 minutes to about 300 ml. It should taste concentrated but pour easily; add the reserved water a little at a time if too salty or thick.

   

5. 05

   Fry the crisp squares

   Heat 250 ml oil in a small deep pan to 170°C. Fry wonton squares in three batches for 30–45 seconds, turning once, until pale gold and blistered. Drain on a rack; these are a home substitute for traditional cao lầu croutons.

   

6. 06

   Prepare noodles, sprouts, and herbs

   Wash and dry lettuce and herbs. Boil fresh cao lầu noodles for 2–4 minutes, or their package time, until hot and chewy. Add sprouts for the final minute, then drain thoroughly so extra water does not dilute the sauce.

   

7. 07

   Slice across the pork grain

   Cut rested pork across the grain into 3–4 mm slices. Return slices to the warm sauce for 1 minute over low heat, just to moisten them. Keep them intact and avoid boiling hard, which can dry the lean edges.

   

8. 08

   Assemble a lightly sauced bowl

   Divide lettuce, noodles, and sprouts among four bowls. Top with pork and about 75 ml sauce per bowl, then herbs and crisp squares. Serve lime and chile alongside; the sauce should pool below the noodles rather than cover them.