Cao Lầu from Hội An

Name: Cao Lầu from Hội An
Ingredients: 2.2 lbs pork belly (about 1 kg); 2.2 lbs cao lầu noodles (about 1 kg); Crispy rice crackers (served with cao lầu); 1 handful mixed fresh herbs (such as mint, basil, and cilantro); 0.1 oz bean sprouts (about 3 grams); 1 packet five-spice powder; Soy sauce; Fish sauce, salt, black pepper, chili powder, garlic

Ánh Trâm @cook_2693120

When you visit Hội An, don't miss out on trying Cao Lầu, a specialty of the city.

Ánh Trâm @cook_2693120

When you visit Hội An, don't miss out on trying Cao Lầu, a specialty of the city.

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Ingredients

2.2 lbspork belly (about 1 kg)
2.2 lbscao lầu noodles (about 1 kg)
Crispy rice crackers (served with cao lầu)
1 handfulmixed fresh herbs (such as mint, basil, and cilantro)
0.1 ozbean sprouts (about 3 grams)
1 packetfive-spice powder
Soy sauce
Fish sauce, salt, black pepper, chili powder, garlic

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Steps

1

Marinate the pork belly with five-spice powder, soy sauce, salt, and 3 teaspoons sugar. Let it marinate for about 2 hours so the flavors absorb.
2

To braise the pork: Heat 1/2 cup oil (about 120 ml) in a pan, add 2 crushed garlic cloves, and sauté until golden. Add the marinated pork and cook until browned, about 20 minutes. Remove the pork from the pan.
3

To make the broth: Use the pan drippings from the pork, add 2 3/4 cups boiling water (about 650 ml), and mix well.
4

Rinse the bean sprouts and briefly blanch them in boiling water to remove any raw taste.
5

Wash the fresh herbs (excluding the bean sprouts) thoroughly.
6

Boil the cao lầu noodles in boiling water for about 2 minutes until just tender, then drain well.
7

Fry the rice crackers until crispy (these are served with the cao lầu).
8

To assemble: Divide a bowl into three sections—one-third for fresh herbs, one-third for cao lầu noodles, and one-third for bean sprouts. Arrange the sliced pork on top along with the crispy rice cracker from step 6. Ladle the broth over the top to taste.