Ingredients with Measurements:
- 1 lb. of pork belly, sliced into thin pieces
- 1 lb. of fresh Cao Lau noodles
- 1/2 cup of soy sauce
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of vegetable oil
- 1/4 cup of shallots, finely chopped
- 1/4 cup of garlic, minced
- 1/4 cup of scallions, thinly sliced
- 1/4 cup of mint leaves, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of bean sprouts
- 1/4 cup of lime wedges
Special equipment needed:
- Large pot
- Colander
- Wok or large frying pan
- Tongs
- Mixing bowl
Step-by-step instructions:
1. In a large pot, boil water and cook the pork belly until it is tender. Remove the pork belly from the pot and set it aside.
2. In the same pot, cook the Cao Lau noodles according to the package instructions. Drain the noodles and set them aside.
3. In a mixing bowl, combine the soy sauce, fish sauce, and sugar. Mix well and set aside.
4. In a wok or large frying pan, heat the vegetable oil over medium heat. Add the shallots and garlic and cook until they are fragrant.
5. Add the pork belly to the wok and cook until it is crispy.
6. Add the soy sauce mixture to the wok and stir well.
7. Add the cooked noodles to the wok and toss until they are coated in the sauce.
8. Add the scallions, mint leaves, cilantro, and bean sprouts to the wok and toss well.
9. Serve the Cao Lau in bowls and garnish with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat per serving: 24g
Carbohydrates per serving: 56g
Protein per serving: 24g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Cao Lau noodles can be substituted with udon noodles.
Variations:
- Add sliced carrots and bell peppers for a colorful twist.
- Use shrimp instead of pork belly for a seafood version.
Tips and tricks:
- To make the pork belly crispy, cook it on high heat for a few minutes.
- Add a splash of water to the wok if the sauce becomes too thick.
- Use fresh herbs for the best flavor.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Cao Lau in the microwave or on the stovetop until it is heated through.
Presentation ideas:
Serve the Cao Lau in a large bowl and garnish with lime wedges and fresh herbs.
Garnishes:
Lime wedges, fresh herbs
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the sauce is too salty, add a splash of water to dilute it.
- If the noodles are too dry, add a bit of oil to the wok.
Food safety advice:
Make sure the pork belly is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cao Lau is a traditional Vietnamese dish that originated in the city of Hoi An in central Vietnam.
Flavor profiles:
Savory, sweet, umami
Serving suggestions:
Serve the Cao Lau hot and fresh.
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Region: Vietnamese