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
BRAISED SPICED PORK WITH CAO LAU NOODLES
Categories Bean Pork Brunch Dinner Lunch Noodle Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- Pork:
- Combine shallots, lemongrass, soy sauce, fish sauce, chili paste, salt, sugar, and five-spice powder in a large bowl. Add pork shoulder and pork belly and toss to coat. Cover and chill at least 3 hours.
- Remove pork from marinade, scraping excess back into bowl; set marinade aside. Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Cook pork, turning occasionally, until browned all over, 10-15 minutes; transfer to a plate.
- Pour off all but 1 tablespoon fat from pot. Add garlic and cook, stirring, until fragrant but without taking on any color, about 1 minute. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally, until fork-tender but not falling apart, 1-1 1/2 hours. Let cool in liquid.
- DO AHEAD: Pork can be marinated 1 day ahead of braising; keep chilled. Pork can be braised 2 days ahead; cover and chill.
- Noodles and assembly:
- Heat 1/2 cup oil in a small skillet over medium-high heat. Working in batches, fry wonton wrappers until golden brown, about 30 seconds per side. Transfer to paper towels to drain; season with salt.
- Cook noodles according to package directions. Using tongs or a spider, transfer noodles to a colander and run under cold water to stop cooking; transfer to a large bowl. Toss with remaining 1 tablespoon oil; set aside. (Keep pot of boiling water handy for reheating noodles.)
- Remove pork from braising liquid and slice 1/4" thick. Bring braising liquid to a boil (it will be concentrated, like the juices in a roasting pan). Add 1/2 cup water. The flavor should still be intense and slightly salty; adjust with more water if needed. Simmer 2 minutes, remove from heat and add sliced pork. Let cool slightly.
- Just before serving, return noodle cooking water to a boil. Place noodles in a fine-mesh sieve and lower into hot water to reheat, 30 seconds. Divide noodles among bowls. Place bean sprouts in sieve and cook in same pot of water 30 seconds; drain and place on top of noodles. Remove pork from cooking liquid and place on top of noodles. Ladle some cooking liquid over.
- Serve with chile, lime wedges, wontons, a handful of herbs, and a dab of chili paste.
- DO AHEAD: Wontons can be fried 5 days ahead. Let cool; store airtight at room temperature.
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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