INGREDIENTS………………………………..
| • Pork tenderloin | 400 g |
|---|---|
| • Cao Lau (can be replaced by Udon noodles) | 500 g |
| • Bean sprouts | 100 g |
| • Prawns | 300 g |
| • Herbs | 200 g |
| • Garlic | 4 cloves |
| • Salt, brown sugar, Chinese fve-spice powder, soy sauce, seasoning | enough |
| • Crispy cornflakes | handful |
Gently break the Cao Lau apart.
Immerse Cao Lau in boiling water. Drain.
Immerse bean sprouts in boiling water.
Drain
Coat the pork with salt, brown sugar, Chinese
fve-spice powder, soy sauce and garlic.
Marinate for 1-2h.
Remove pork from marinade, retaining the
marinade.
Fry pork in hot oil until brown on both sides.
Add the remaining marinade, cover and cook
over low heat for 1h.
Extract the gravy from the mixture, then cook
until pork is cooked through.
Let the pork cool down, then thinly slice.
Combine noodles, bean sprouts, pork and
vegetables in a serving bowl. Pour the gravy
over the noodles.
Top noodles with chili powder and crispy
cornflakes. Serve with chili, soy sauce and
lemon.
Cao Lau is Hoi An’s signature noodle dish. A
long time ago, many foreign traders came to
Hoi An. When they ate at the restaurants in
Hoi An, they used to sit upstairs with great
views, enjoying a delicious steaming bowl of
Cao Lau (“high floor”) noodles while watching their luggage. Gradually the dish became
known as “Cao Lau”.