Vietnamese Recipe - CAO LẦU
YIELDS 4 SERVINGS
1 kg of Pork Loin – cut into 250g pieces
1 Tsp. Sea Salt
1 Tsp. Ground White Pepper
1 Tsp. Five Spice
2 Tbsp. Shallots
1 red chili minced.
2 Tbsp. Garlic
2 Tbsp. Sugar
2 Lemongrass Stalks minced finely
60ml. Soy Sauce – Vietnamese
1 Tbsp. Vietnamese Fish Sauce
2 Tbsp. Oyster Sauce
Cao Lau Noodles (Substitute with thick Vietnamese Rice Noodles – cooked as per instructions then toss them in a little oil colored with turmeric powder to give the color of Cau Lau noodles.)
Red Chili Pepper
In a large mixing bowl, add 4 pieces of pork loin with salt, white pepper, five-spice, finely-chopped shallots, minced garlic, minced lemongrass, sugar, soy sauce, fish sauce and oyster sauce. Combine well and leave for at least 3 hours or overnight for complete marinating.
When the marinating process is complete, oil your saucepan and heat over a medium-high flame. Add in 1 teaspoon of chopped shallots and 1 teaspoon of minced garlic. Fry them until fragrant. Let it rest for 30 seconds and then add in the marinated pork, and cook until browned all over. Once browned, add marinade liquid, and 2 cup of stock and let it simmer for 15-20 minutes.
Once cooked, set it aside and allow it cool down. When the pork has cooled down, cut into thin slices and set aside. Set the remaining marinade/stock aside and keep warm. This will serve as the broth for your finished dish.
Now, you need to assemble everything in a bowl. Add Vietnamese basil leaves, Vietnamese mint, Lettuce leaves, banana blossoms, and set aside.
Next, prepare your stockpot with nearly boiled water. Place the noodles and some beansprouts in a pot strainer and let it soak in the boiling water for about 1 minute until tender. Place your noodles and pork meat in the same bowl of herbs.
Pour in one ladle of stock over the assembled bowl and garnish with chopped green onions, coriander leaves, some chili peppers, crispy fried pork rind and a teaspoon of chili sauce. Add a squeeze of lime - enjoy 😊