How to make the Cao Lau - An extremely tasty dish and easy to make

Speaking about dishes in the ancient town of Hoi An, no one can ignore Cao Lầu. During the cold New Year days, walking around the old town, it will not be difficult for us to see the old eateries, the waitress dressed Ao dai and the "Cao Lầu” name in the stand menu. Cao Lầu has long been mentioned as a typical Vietnamese dish that contributes to making the culinary soul that retains the old features of Hội street.

So in fact, what is Cao Lau? It is a pasta dish that has long been considered a specialty dish of Hoi An town. Cao Lau with yellow noodles, used with shrimp, pork and raw vegetables. Just like Quang noodles, Cao Lầu eaten with very little broth. A special feature of Cao Lau is the yellow noodle, which is mixed with cajuput firewood ash, taken from the land of Cu Lao Cham.

cao lau vietnamese food

The origin of the name "Cao Lau”

According to a Chinese living for a long time in Hoi An, Cao Lầu appeared in the old town from the 17th century, when Hoi An port was newly opened and Nguyen Lord allowed foreign merchants to trade goods. Although Japanese people entered Hoi An first, but it was the Chinese people who were the most long-standing living on this ancient land.

Cao Lau is not a noodle dish, nor Phở dish at all. This Vietnamese food is considered a mixed dish, only appears in Hoi An, Da Nang and Hue. Cao Lau are often sold in 2-storey eateries, with red and green lanterns, diners will be eating, enjoying the delicate aroma of ancient food, having a chance to enjoy the ancient atmosphere of a corner street in here.

The name "Cao Lầu” is always a question mark for tourists everywhere when experiencing the ancient features of Hoi street. Cao Lau are neither from Chinense, nor from Japan. It can be said that this is a summed up Vietnamese dish of many ethnic groups, this strange name is probably derived from Chinese, mention about "ambrosia" dishes. The rich old people who go to the restaurants in Hoi An often sit upstairs, this delicacy Vietnamese dish is called “len lau” ("bring upstairs"), gradually getting used to being "Cao Lau”.

cao lau vietnamese food

How to cook Cao Lau?

With the instructions below, you do not need to come to Hoi An far away, you can also stand your friends and family a treat with the charming Cao Lau with Quang land style.

Along with Quang noodle, Cao Lau  is also a famous and typical dish of Quang cuisine. With the rich broth, the pieces of pork are fried in yellow with noodles. Especially, Cao Lau is not only a favorite dish of the locals but also a lot of tourists. Today, join go the kitchen and make this delicious Vietnamese food!

cao lau vietnamese food

Ingredients to prepare

500 grams of pork leg meat

500 grams of pork bones

1kg fresh Cao Lầu noodle

Green onion, garlic, cilantro

Spices: Salt, fish sauce, seasoning, pepper, soy sauce, chili sauce, cooking oil ...

Raw vegetables served: Banana tree , herbs, bean sprouts, basil ...

cao lau vietnamese food

Implementation steps

Process materials

Step 1: After buying pork, you wash and divide it into 2 large sizes pieces.

Step 2: Pig bones are washed, diluted with boiling water to remove dirt and odors.

Step 3: Garlic are peeled the outer, then chopped by knives. Leave the roots of green onion and  coriander, then rinse and shred.

Step 4: The raw vegetables are mixed well together, then soaked with dilute salt water in about 10-15 minutes, next rinse with cold water and remove to the basket to drain.

cao lau vietnamese food

Processing Cao Lầu

Step 1: Put 500 grams of parboiled pork bone into a pot and pour a moderate amount of water to simmer at low heat for about 30 minutes. After that, take about 500 ml of broth in the pot to use.

Step 2: Marinate 2 large pieces of pork with the following spices: 1/2 teaspoon five-spices powder, 4 tablespoons soy sauce, 1 teaspoon minced garlic, 1 teaspoon pepper, 4 tablespoons of sugar and 2 teaspoons of seasoning. Leave it for about 30 minutes for the pork to absorb all spices well.

Step 3: Put 2 tablespoons of cooking oil in a wide pan and then bring the heat to the stove. After that, add 2 large pieces of well marinated to fry to gold evenly.

Note: When frying, because of the large fibers of the pork, leave it at a low fire level so that the meat can ripen from the inside out.

Step 4: Continue pouring the previous part of the pork marinade into the pan and simmer until the water is dry. Then add 500 ml of broth to simmer with low heat for about 40 minutes.

Step 5: Season the broth and taste, then turn off the heat, remove the meat, drain and wait for it to be cool down . After that, use a knife to sharpen the meat into bite-sized pieces.

As such, we have finished preparing Cao Lầu. It's simple and fast, isn't it? Now, you just need to add some noodles and raw vegetables that have been boiled in boiling water to the bowl, put the pieces of fried pork on top and put the broth in it, and can serve the whole family. Wish you enjoy the delicious Hoi An dish and don't forget to check out how to make many delicious Vietnamese dishes at vietnamesefood.