Entree: Vietnam – Central Vietnam – Cao lầu (High noodles)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 12 oz (340 g) cao lầu or thick rice noodles
- 12 oz (340 g) roasted pork shoulder, thinly sliced (thịt heo quay), approx. usable weight 12 oz (340 g)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) palm sugar or brown sugar
- 2 cloves (6 g) garlic, minced
- 1/4 tsp (1 g) lye water (kansui) or 1/2 tsp (2.5 g) baking soda dissolved in 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 3/4 cup (180 ml) pork or chicken broth
- 1 cup (85 g) bean sprouts, rinsed
- 2 cups (60 g) mixed fresh herbs (Thai basil, mint, cilantro), roughly chopped
- 1/2 cup (60 g) thinly sliced lettuce or heart of palm lettuce
- 2 scallions (approx. 40 g), thinly sliced
- 1 lime, cut into wedges
- 1 cup (50 g) broken crispy rice crackers or toasted rice chips (bánh tráng nướng)
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) toasted sesame oil (optional)

Instructions

1. Prepare the noodles: If using packaged cao lầu, soak or boil per package; for fresh thick rice noodles, blanch 1–2 minutes in boiling water containing the lye water or baking-soda solution (this firms and slightly alkali-tastes the noodles). Drain, rinse under cold water, and set aside.
2. Marinate and heat pork: Toss sliced roasted pork with soy sauce, fish sauce, sugar and minced garlic; let sit 10 minutes. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat and briefly sear the pork slices until warmed and slightly caramelized, about 1–2 minutes per side. Remove and keep warm.
3. Make the light broth: In the same pan, add remaining 1 tbsp (15 ml) oil and pour in broth; deglaze pan scraping brown bits, season with a pinch of pepper and 1/2 tsp (2.5 ml) sesame oil if using. Simmer 2–3 minutes to concentrate flavor.
4. Assemble bowls: Divide drained noodles among 4 bowls. Ladle a small amount (about 2 tbsp/30 ml) of the warm broth over each portion to moisten the noodles.
5. Finish and garnish: Top each bowl with seared pork slices, a handful of bean sprouts, sliced scallions, shredded lettuce, and generous handfuls of mixed herbs. Break rice crackers over the top for crunch. Serve immediately with lime wedges to squeeze over just before eating.
6. To serve Hoi An–style authenticity: ensure noodles remain slightly chewy, herbs are fresh and plentiful, and crackers are added last to retain crispness.