The Story of Cao Lầu

Cao Lầu is a celebrated noodle dish from Hội An, a historic port city in central Vietnam. This dish is deeply connected to Hội An’s history as a cultural crossroads, blending Vietnamese, Chinese, and Japanese influences. It is renowned for its chewy noodles, tender pork, fresh greens, and unique broth, creating a dish that is both distinct and flavorful.

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Origins of Cao Lầu

1. Chinese and Japanese Influence
   • The dish’s name, Cao Lầu, is thought to have Chinese origins, reflecting Hội An’s historical trade connections with China. The use of marinated pork and spices in the dish reflects Chinese cooking techniques.
   • The chewy texture of the noodles, made with lye water, is reminiscent of Japanese udon. Hội An’s historical interaction with Japan, especially during the 16th and 17th centuries when Japanese merchants lived in the city, likely influenced the dish.
2. The Uniqueness of Hội An
   • Hội An’s well water is said to be an essential ingredient in making authentic Cao Lầu noodles. The water, drawn from the Bá Lễ well, is believed to give the noodles their distinct texture.
   • The ashes from certain local trees are traditionally used to make the lye water that lends the noodles their characteristic chewiness.
3. A Dish of the Elite
   • Historically, Cao Lầu was considered a luxurious dish, often served to wealthy merchants and visitors in Hội An. The name translates to “high floor,” suggesting that it was eaten in the upper levels of houses by the affluent, away from street-level chaos.
4. Modern-Day Legacy
   • Today, Cao Lầu remains a signature dish of Hội An. While it has been adapted for broader audiences, authentic versions still emphasize local ingredients and traditional preparation methods.

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Recipe for Cao Lầu (for 2 Servings)

Ingredients

For the Noodles and Pork:

• 150 g Cao Lầu or rice noodles (or substitute with wide rice noodles if unavailable)
• 150 g pork shoulder or belly
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon five-spice powder
• 1 teaspoon sugar
• 1 tablespoon vegetable oil

For the Broth:

• 500 ml pork or chicken stock
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 tablespoon fish sauce
• 1 teaspoon black soy sauce (for color)
• 1 teaspoon sugar

For the Toppings:

• 50 g bean sprouts, blanched
• 1 cup mixed greens (e.g., lettuce, mint, Thai basil)
• 2 tablespoons fried shallots
• Crispy rice crackers or croutons (optional)
• Lime wedges

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Preparation and Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

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Equipment Needed

• Large pot (for boiling noodles and broth)
• Medium saucepan (for cooking the pork)
• Strainer (for blanching noodles and bean sprouts)
• Knife and cutting board

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Instructions

1. Prepare the Pork

• Marinate the pork with soy sauce, oyster sauce, five-spice powder, sugar, and vegetable oil. Let it sit for at least 15 minutes.
• Heat a saucepan over medium heat, sear the pork until browned on all sides, then add 50 ml of water. Cover and simmer for 15–20 minutes until tender. Remove, slice thinly, and set aside.

2. Cook the Broth

• In the same saucepan, sauté garlic and shallots until fragrant. Add the pork or chicken stock, fish sauce, black soy sauce, and sugar. Simmer for 10 minutes, then strain if necessary. Keep warm.

3. Prepare the Noodles

• Cook the Cao Lầu noodles according to package instructions (typically blanching for 3–5 minutes). If using substitutes, prepare wide rice noodles as instructed.

4. Assemble the Dish

• Divide the noodles into two bowls.
• Top with sliced pork, blanched bean sprouts, and mixed greens.
• Ladle hot broth over the noodles, ensuring a balance of flavors.
• Garnish with fried shallots, crispy rice crackers or croutons (if using), and lime wedges.

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Nutritional Data (Per Serving)

• Calories: ~400 kcal
• Protein: 20 g
• Carbohydrates: 50 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 1,200 mg

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Tips for Authenticity

1. Noodles: If authentic Cao Lầu noodles aren’t available, wide rice noodles with a chewy texture are the best substitute.
2. Broth Flavor: For more depth, consider simmering the pork stock with star anise or cinnamon.
3. Regional Touch: If possible, use water with a slightly alkaline pH (similar to Hội An’s well water) to enhance the noodle texture.

Cao Lầu is more than a dish; it is a journey into Hội An’s rich culinary history. Enjoy the flavors and tradition with this simplified but authentic recipe!