Why do people like Cao lầu
Cao lau noodles possess a chewiness that's absent from other Vietnamese rice pastas, a characteristic attributed to a special potion that the rice is soaked in before the grains are ground to make these particular noodles: lye mixed with water drawn from those old wells. (Typically, bun, or rice noodles, are made from rice saturated in plain water.) For the connoisseur, this makes the dish all but impossible to replicate properly outside this historic town.
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Ingredients that go into Cao lau
- 2 tablespoons soy sauce
- 4 cloves garlic, minced, or more to taste
- 2 teaspoons Chinese five-spice powder
- 2 teaspoons white sugar
- 1 teaspoon paprika
- ¼ teaspoon chicken bouillon granules
- 1 ½ pounds pork tenderloin, cut into cubes
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 2 pounds fresh thick Vietnamese-style rice noodles
- 2 cups bean sprouts
- 1 cup torn lettuce leaves
- 1 bunch green onions, chopped
- ¼ cup fresh basil leaves
- ¼ cup fresh cilantro leaves
- ¼ cup crispy chow mein noodles, or more to tast
How to cook Cao lau
Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
Remove pork from marinade and shake off excess. Discard remaining marinade.
Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
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What can Cao lau be served together with
Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.
Other popular Vietnamese food
Besides Cao lau, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:
Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun
Visit Qwang for real Vietnamese food you’ll love
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