Cao Lau Vietnamese Noodle Bowl Food
CAO LAU (VIETNAMESE NOODLE BOWL)
Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.
Provided by Michael Kuhn
Categories World Cuisine Recipes Asian Vietnamese
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
- Remove pork from marinade and shake off excess. Discard remaining marinade.
- Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
- Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
- Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 78.1 g, Cholesterol 49 mg, Fat 8.1 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 373 mg, Sugar 3.5 g
CAO LAU (VIETNAMESE NOODLE BOWL)
Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.
Provided by Michael Kuhn
Categories Vietnamese Recipes
Time 1h30m
Yield 6
Number Of Ingredients 16
Steps:
- Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
- Remove pork from marinade and shake off excess. Discard remaining marinade.
- Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
- Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
- Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 78.1 g, Cholesterol 49 mg, Fat 8.1 g, Fiber 2.6 g, Protein 23.7 g, SaturatedFat 1.7 g, Sodium 373 mg, Sugar 3.5 g
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