Cao Lau
A texturally rich noodle bowl from Hội An—chewy alkaline noodles, savory braised pork, crisp bean sprouts and bright herbs come together with a lightly seasoned broth and toasted rice crunch for contrast.
12 oz thick rice noodles, dried
1 tbsp baking soda, baked at 250°F for 1 hour then cooled and ground
1 lb pork shoulder, thinly sliced
4 cup pork broth
3 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sugar
3 clove garlic, minced
2 shallot, thinly sliced
2 limes
2 cup bean sprouts
1 butter lettuce, leaves separated
4 stalk scallions, white and green parts separated, thinly sliced
1 bunch cilantro
1 bunch thai basil
1 cucumber, thinly sliced
¼ cup toasted rice powder, coarsely ground from jasmine rice toasted until brown
¼ cup fried shallots
2 tbsp neutral oil
1 tsp black pepper, freshly ground
1 tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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