Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into thin strips
- 1 lb large shrimp, peeled and deveined
- 1 package of Cao Lau noodles (8 oz)
- 1 cup bean sprouts
- 1 cup fresh herbs (mint, cilantro, Thai basil)
- 1/2 cup roasted peanuts, chopped
- 1/4 cup scallions, thinly sliced
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup lime juice
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp chili flakes
- 1 tsp paprika
- 1 tsp turmeric
Special equipment needed:
- Grill pan or outdoor grill
- Large pot for boiling noodles
Step-by-step instructions:
1. In a large bowl, mix together fish sauce, soy sauce, brown sugar, lime juice, vegetable oil, garlic, black pepper, chili flakes, paprika, and turmeric. Add pork and shrimp to the bowl and toss to coat. Let marinate for at least 30 minutes.
2. Preheat grill pan or outdoor grill to medium-high heat. Grill pork and shrimp until cooked through, about 3-4 minutes per side. Remove from heat and set aside.
3. Meanwhile, cook Cao Lau noodles according to package instructions. Drain and rinse with cold water.
4. To assemble the dish, divide noodles among four bowls. Top with grilled pork and shrimp, bean sprouts, fresh herbs, roasted peanuts, and scallions.
5. Serve with additional lime wedges and chili flakes on the side.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Grill pan or outdoor grill: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat: 16g
Protein: 45g
Carbohydrates: 60g
Fiber: 5g
Sugar: 16g
Sodium: 2200mg
Substitutions for ingredients:
- Pork tenderloin can be substituted with chicken or beef.
- Shrimp can be substituted with scallops or tofu.
- Cao Lau noodles can be substituted with udon noodles or rice noodles.
- Bean sprouts can be substituted with sliced cucumber or shredded carrots.
- Fresh herbs can be substituted with Thai basil or parsley.
Variations:
- Add sliced bell peppers or mushrooms to the marinade for extra flavor.
- Use a different type of noodle, such as soba or ramen.
- Add a fried egg on top for a breakfast twist.
- Use different types of protein, such as salmon or tofu.
Tips and tricks:
- Make sure to marinate the pork and shrimp for at least 30 minutes for maximum flavor.
- Don't overcook the pork and shrimp on the grill, as they can become tough and dry.
- Rinse the noodles with cold water after cooking to prevent them from sticking together.
- Use a grill pan with ridges to get the perfect grill marks on the pork and shrimp.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Chopped cilantro, sliced scallions, and roasted peanuts.
Pairings:
Serve with a cold beer or a crisp white wine.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the pork and shrimp are sticking to the grill, brush with a little bit of oil before grilling.
Food safety advice:
Make sure to cook the pork and shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Cao Lau is a traditional Vietnamese noodle dish that originated in the city of Hoi An. It is made with thick noodles, pork, and fresh herbs, and is typically served with a flavorful broth.
Flavor profiles:
Savory, sweet, tangy, and spicy.
Serving suggestions:
Serve hot or cold, depending on your preference.
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Region: Vietnamese