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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

12 oz (340 g) cao lầu noodles, or thick rice noodles (estimated edible portion: 340 g)
12 oz (340 g) roasted pork shoulder (thịt heo quay), thinly sliced; stated usable weight is approximately 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 (selected example: palm 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 (selected example: baking-soda solution)
2 tbsp (30 ml) vegetable oil
3/4 cup (180 ml) pork broth, or chicken broth (selected example: pork broth)
1 cup (85 g) bean sprouts, rinsed
2 cups (60 g) mixed fresh herbs (Thai basil, mint, and cilantro), roughly chopped
1/2 cup (60 g) thinly sliced lettuce, or heart of palm lettuce (selected example: lettuce)
2 scallions (approximately 40 g), thinly sliced
1 lime, cut into wedges
1 cup (50 g) broken crispy rice crackers or toasted rice chips (bánh tráng nướng) (estimated edible portion: 50 g)
1/4 tsp (1 g) ground black pepper
1/2 tsp (1 g) toasted sesame oil, optional

Instructions

1. Prepare the noodles according to the package directions. If using fresh thick rice noodles, blanch them for 1–2 minutes in boiling water with the selected baking-soda solution, then drain and rinse under cold water. Set aside.
2. Toss the sliced roasted pork with the soy sauce, fish sauce, sugar, and minced garlic. Let it marinate for 10 minutes.
3. Heat 1 tbsp (15 ml) of the vegetable oil in a skillet over medium-high heat. Briefly sear the pork until warmed through and lightly caramelized, about 1–2 minutes per side. Remove and keep warm.
4. Add the remaining 1 tbsp (15 ml) oil to the same pan, then pour in the broth. Scrape up the browned bits. Season with some of the pepper and the optional sesame oil. Simmer for 2–3 minutes.
5. Divide the noodles among four bowls. Spoon about 2 tbsp (30 ml) of warm broth over each portion to moisten the noodles.
6. Top the bowls with pork, bean sprouts, scallions, lettuce, and generous portions of the chopped herbs. Break the rice crackers over the bowls just before serving to keep them crisp. Serve immediately with lime wedges to squeeze over the noodles.
7. For the intended Hoi An–style serving, keep the noodles slightly chewy, use plenty of fresh herbs, and add the crackers at the last moment.