Ingredients with Measurements:
- 8 ounces of dried Cao Lau noodles
- 1 pound of mixed seafood (shrimp, squid, and fish)
- 1 tablespoon of vegetable oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced shallots
- 1 tablespoon of sugar
- 2 tablespoons of fish sauce
- 2 cups of chicken broth
- 1/4 cup of sliced scallions
- 1/4 cup of chopped cilantro
- 1/4 cup of bean sprouts
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced lime wedges
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Soak the Cao Lau noodles in hot water for 10 minutes, then drain and set aside.
2. Heat the oil in a wok or large skillet over medium-high heat. Add the garlic and shallots and cook until fragrant.
3. Add the mixed seafood and cook until they are cooked through.
4. Add the sugar, fish sauce, and chicken broth to the wok or skillet and bring to a boil.
5. Add the Cao Lau noodles to the wok or skillet and stir until they are coated in the sauce.
6. Add the scallions, cilantro, bean sprouts, and cucumber to the wok or skillet and stir until they are evenly distributed.
7. Serve the Seafood Cao Lau with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Instead of mixed seafood, you can use any seafood of your choice.
- Instead of chicken broth, you can use vegetable broth or water.
Variations:
- You can add sliced pork or chicken to the Seafood Cao Lau.
- You can add sliced mushrooms or bok choy to the Seafood Cao Lau.
Tips and tricks:
- Soaking the Cao Lau noodles in hot water before cooking will help them cook faster.
- Be careful not to overcook the seafood, as it can become tough and rubbery.
- Adjust the amount of fish sauce and sugar to your taste.
Storage instructions:
Store any leftover Seafood Cao Lau in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Seafood Cao Lau in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Seafood Cao Lau in individual bowls, garnished with lime wedges and cilantro.
Garnishes:
Lime wedges and cilantro
Pairings:
Serve the Seafood Cao Lau with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice or a side salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water.
- If the seafood is overcooked, reduce the cooking time or cook them separately.
Food safety advice:
- Make sure the seafood is cooked through before serving.
- Store any leftover Seafood Cao Lau in the refrigerator within 2 hours of cooking.
Food history:
Cao Lau is a traditional Vietnamese dish that originated in the city of Hoi An. It is made with thick noodles, mixed with pork, herbs, and vegetables, and served with a savory broth.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the Seafood Cao Lau as a main dish for lunch or dinner.
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Region: Vietnamese