Vietnamese Cao Lau

Ingredients

• 400g udon-style noodles (or thick rice noodles)
• 400g pork shoulder, sliced
• For marinade: 3 tbsp soy sauce, 1 tbsp five-spice, 2 garlic cloves, 1 tbsp honey, 1 tbsp oil
• To serve: beansprouts, lettuce, mint, coriander, crispy croutons or rice crackers, lime, chilli
• For broth: 100ml stock or noodle water, 2 tbsp soy sauce, 1 tbsp hoisin

Instructions

1. Marinate the pork at least 30 minutes.
2. Pan-fry until charred and cooked through; slice.
3. Boil the noodles.
4. Mix the small amount of broth.
5. Divide noodles between bowls; drizzle with broth (not soupy — just damp).
6. Top with sliced pork, herbs, beansprouts and crispy croutons.
7. Squeeze lime over.

Serving suggestions

• Toss everything together as you eat.

Storage & reheating

Components keep 2 days; assemble fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions