Summary: Cao Lầu – specialty from the city of Hội An featuring firmer rice noodles, slices of pork, fresh herbs, bean sprouts, and crispy dough pieces. Prepared by boiling noodles, simmering seasoned pork, and assembling with crispy wonton skins, taking 45 minutes to prepare and cook, yielding 6 servings.
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Category: Main Dishes, Vietnamese Cuisine
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Quick overview
- Dish: Cao Lầu
- Category: Main Dishes, Vietnamese Cuisine
- Cuisine: Vietnamese
- Main ingredient: Rice noodles, 1.5 lb (firm texture, quality specifications)
- Guide: 12 Most Popular Vietnamese Dishes: Favorite Recipes of Vietnamese Cuisine
- Total time: 45 minutes (15 min prep + 30 min cooking)
- Difficulty: Medium
- Servings: 6 servings (Serving weight: 400 g)
- Key technique: Simmering and shallow frying
- Preparation types: Boiling, simmering, frying
- Dietary info & Allergens: Contains gluten, soy, fish sauce
- Suitable for: Lunch, dinner, special occasions
- Nutritional values (per 1 serving): 480 kcal, Protein: 28.5 g, Fat: 14.2 g, Carbs: 58.0 g
- Storage: 2 days in the fridge, 0 months in the freezer
- Pairing: Draft beer, jasmine green tea, iced lime water
- In a nutshell: An iconic Hội An noodle dish combining chewy rice noodles, spiced savory pork, aromatic herbs, and crunchy wonton crackers.
- Last updated: May 20, 2024
WAGUU says: “Authentic Cao Lầu relies on water from ancient Cham wells and lye derived from local tree ash to achieve its legendary firm texture and unique golden hue.”
How to take it further: Warm the 26 cm plate, plate the portion in the center with a clean rim; put a glass of water with lime, cutlery and a few herb leaves behind it.
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 30 minutes |
| Temperature: | 350 °F (175 °C) for frying |
| Number of servings: | 6 servings |
In a nutshell
Discover the soulful flavors of central Vietnam with Cao Lầu, a culinary masterpiece exclusive to Hội An. Featuring distinctively firm rice noodles, five-spice marinated pork slices, crispy wonton dough croutons, and an abundance of fresh garden herbs, this dish delivers an unforgettable balance of textures and savory aromas.
Ingredients
Base servings: 6 servings • Serving weight: 400 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Rice noodles | 1.5 lb | Firm, thick, dried or fresh |
| Pork shoulder (Xá Xíu) | 1.2 lb | Boneless, well-marbled |
| Wonton wrappers | 3.0 oz | Square wheat wrappers |
| Bean sprouts | 2.0 cups | Fresh and crisp |
| Assorted fresh herbs (mint, cilantro, perilla) | 2.0 cups | Cleaned, leafy greens |
| Garlic | 4.0 cloves | Minced fresh |
| Shallots | 3.0 tbsp | Finely chopped |
| Five-spice powder | 1.0 tsp | Aromatic blend |
| Soy sauce | 3.0 tbsp | Brewed light soy sauce |
| Fish sauce | 2.0 tbsp | First-press premium |
| Sugar | 1.5 tbsp | Granulated white |
| Vegetable oil | 1.0 cup | Neutral frying oil |
| Salt | 1.0 tsp | Fine table salt |
| Water | 2.0 cups | Clean filtered water |
Why you’ll love this recipe
- Authentic Heritage: Experience the true, protected flavors of central Vietnam’s most famous culinary treasure right in your kitchen.
- Textural Harmony: Enjoy the delightful contrast between chewy noodles, tender spiced pork, crisp fresh greens, and crunchy fried dough.
- Balanced Flavor Profile: A masterclass in savory, sweet, and aromatic notes brought together by a rich pan-reduction sauce.
Success guaranteed: Following these precise steps for marinating, simmering, and assembling ensures restaurant-quality results every single time.
Recipe overview
Prep: 15 min | Cooking: 30 min | Difficulty: Medium | Servings: 6 | Type: Main Dish | Origin: Vietnam
Detailed instructions
Overall progress: 0% completed
Phase 1: Pork Marinade and Preparation – 10 min
Appliances: Cutting board, mixing bowl
1. Cut the 1.2 lb pork shoulder into two equal manageable blocks. In a mixing bowl, combine 1 tsp five-spice powder, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp sugar, and half of the minced garlic and shallots. Rub this marinade thoroughly over the pork blocks, ensuring complete coverage. Let the pork rest at room temperature for 10 minutes to absorb the deep aromatics.
CP: Pork surfaces evenly coated in spice paste with no dry spots visible.
Before moving to the next step:
Ensure the meat has rested long enough for the five-spice aromatics to penetrate the outer layer before applying heat.
Phase 2: Simmering the Pork – 15 min
Appliances: Stove, saucepan
2. Place a saucepan over medium-high heat. Add 1 tbsp vegetable oil and sear the marinated pork blocks until lightly browned on all sides. Pour in 2 cups water, remaining soy sauce, fish sauce, and sugar. Bring the liquid to a gentle boil, then lower the heat to medium-low, cover with a lid, and simmer for 15 minutes until the pork reaches an internal temperature of 145 °F (63 °C) and becomes tender. Remove the pork, let it cool slightly, and slice it thinly. Reserve the remaining cooking liquid as the concentrated dressing sauce.
CP: Pork cooked through with tender texture and rich braising liquid reduced by half.
Before moving to the next step:
Allow the cooked pork to rest for a few minutes before slicing so the juices lock inside the meat fibers.
Phase 3: Frying Wonton Crisps – 5 min
Appliances: Deep frying pan, slotted spoon
3. Cut the 3.0 oz wonton wrappers into small square pieces or thin strips. Heat 1 cup vegetable oil in a frying pan over medium-high heat until it reaches 350 °F (175 °C). Carefully drop the wonton pieces into the hot oil in small batches. Fry for 1 to 2 minutes, stirring gently, until they turn golden brown and crisp. Remove them with a slotted spoon and drain on paper towels.
CP: Wonton pieces evenly golden and shatteringly crisp.
Before moving to the next step:
Keep oil temperature stable so wontons crisp up without burning.
Phase 4: Boiling Noodles – 10 min
Appliances: Large pot, colander
4. Bring a large pot of water to a rolling boil with 1 tsp salt. Add 1.5 lb rice noodles and cook according to package instructions until al dente and firm to the bite. Drain the noodles thoroughly in a colander and rinse briefly with warm water to remove excess surface starch while keeping them chewy.
CP: Noodles cooked through yet retaining a firm, springy bite.
Before moving to the next step:
Avoid overcooking noodles to ensure they maintain the authentic firmer texture characteristic of Cao Lầu.
Phase 5: Preparing Greens and Aromatics – 5 min
Appliances: Salad spinner, cutting board
5. Wash 2 cups bean sprouts and 2 cups assorted fresh herbs thoroughly. Spin dry in a salad spinner. Arrange the fresh herbs and bean sprouts on a large serving platter so diners can customize their bowls.
CP: Herbs and sprouts completely fresh, crisp, and free of excess moisture.
Before moving to the next step:
Ensure herbs are thoroughly cleaned and sorted for optimal crispness.
Phase 6: Final Assembly – 5 min
Appliances: Serving bowls
6. Divide the cooked noodles among 6 serving bowls. Top each bowl with a handful of bean sprouts, fresh herbs, and neatly arranged slices of braised pork. Sprinkle the crispy wonton pieces generously over the top. Drizzle 2 to 3 tablespoons of the reserved warm pork braising liquid over each bowl and serve immediately.
CP: Bowls visually balanced with noodles, meat, herbs, and crispy garnish clearly visible.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Saucepan | 3-quart capacity | Small Dutch oven | Overboiling braising liquid |
| Large pot | 5-quart capacity | Pasta cooker | Sticking noodles |
| Frying pan | 10-inch skillet | Wok | Hot oil splattering |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 120.0 kcal | 480.0 kcal | 2880.0 kcal |
| Fat | 3.5 g | 14.2 g | 85.2 g |
| of which saturates | 1.1 g | 4.4 g | 26.4 g |
| Carbohydrates | 14.5 g | 58.0 g | 348.0 g |
| of which sugars | 1.2 g | 4.8 g | 28.8 g |
| Protein | 7.1 g | 28.5 g | 171.0 g |
| Salt | 0.3 g | 1.1 g | 6.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use fresh thick rice noodles when available to mimic the authentic texture of traditional Hoi An noodle mills.
- Tip 2: Fry wonton wrappers in small batches to ensure even crispness without scorching.
- Tip 3: Reserve the warm braising liquid and spoon it sparingly over the noodles just before serving for maximum flavor infusion.
- Tip 4: Serve with an abundance of fresh herbs like Vietnamese balm and mint for an authentic herbal aroma.
Scientific background
The unique firmness of authentic Cao Lầu noodles traditionally stems from soaking rice in water drawn from ancient Cham wells, mixed with lye water created by burning wood from the Cham Islands. This alkaline environment gelatinizes starch differently during steaming and boiling, creating a dense, chewy noodle structure that holds concentrated savory braising juices without becoming soggy.
Fine Dining – Professional techniques
- Plate composition: Neatly mound the springy noodles in the center of a wide white bowl, fanning precision-sliced pork across the top.
- Texture contrasts: Combine chewy noodles, tender braised meat, tender-crisp bean sprouts, and shatteringly crisp wonton crackers.
- Temperature contrast: Contrast warm noodles and savory pork reduction with crisp, chilled raw herbs and bean sprouts.
- Aromatic garnishes: Crown with finely minced fried shallots and fragrant fresh herb leaves for visual elegance.
Sensory radar
- Appearance: A vibrant arrangement of golden noodles, gleaming spiced pork slices, snowy bean sprouts, and green herbs.
- Aroma: Rich five-spice, soy sauce, garlic, and fresh herbal fragrance.
- Taste: Savory, subtly sweet, deeply umami, with refreshing herbal freshness.
- Texture: Firm and chewy noodles paired with tender meat and crunchy wonton crisps.
Pairing
- BEER: Crisp Vietnamese lager
- WINE: Light-bodied Riesling
- NON-ALCOHOLIC: Iced jasmine green tea with lime
Various preparation methods
- Vegetarian adaptation: Replace pork shoulder with fried tofu puffs and use mushroom-based vegetarian seasoning sauce.
- Quick weeknight style: Use pre-cooked thick rice noodles and store-bought char siu pork to cut preparation time in half.
Allergens and dietary information
Contains: Gluten, soy, fish sauce • Gluten: Contains gluten from wonton wrappers and soy sauce • Not suitable for: Celiac diets, strict vegans
Suitable for
Lunch, dinner, Asian cuisine enthusiasts, family weekend meals
Substitution guide
- Wonton wrappers: Use dried rice paper squares cut into strips and fried as a gluten-free crispy alternative.
- Pork shoulder: Substitute with firm pork belly for a richer, juicier flavor profile.
FAQ
Can I make Cao Lầu without authentic Hoi An noodles?
Yes, standard thick dried rice noodles or Japanese udon noodles can serve as a substitute when authentic sun-dried Hoi An noodles are unavailable.
How do I keep the wonton crisps crunchy?
Store fried wonton pieces in an airtight container at room temperature and add them right before serving to prevent sogginess.
Can this dish be prepared in advance?
You can braise the pork and prep the herbs ahead of time, but noodles and assembly should be done fresh for the best texture.
Is Cao Lầu served as a soup or dry noodle dish?
Cao Lầu is traditionally a dry noodle dish with just a few tablespoons of concentrated savory braising sauce poured at the bottom of the bowl.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the pork braising recipe and cook in a large Dutch oven. Prepare noodles in two separate batches to prevent sticking. • 20+ people: Prepare braised pork and crispy wontons well in advance. Set up a DIY noodle bowl assembly station so guests can portion their own greens, meat, and dressing.
Sides and serving
- Pickled green papaya – Adds a refreshing acidic crunch (not included in the recipe)
- Chili paste – For adjusting heat levels to individual taste (not included in the recipe)
Serving: Serve warm in deep ceramic bowls with chopsticks and a soup spoon.
Storage and reheating
Fridge: 2 days • Freezer: 0 months • Reheating: Gently warm leftover braised pork in a saucepan with a splash of water. Toss noodles in warm water before assembling fresh bowls.
Author: WAGUU Petr & Team • Published: 25 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Overcooking noodles – Results in mushy noodles instead of the signature firm texture required for Cao Lầu.
- Skipping the pork sear – Failing to brown the pork before simmering reduces the depth of flavor in the braising sauce.
- Overcrowding the frying pan – Frying too many wonton wrappers at once drops oil temperature and makes them greasy.
- Adding too much liquid – Cao Lầu is a dry noodle dish; drowning it in broth ruins the concentrated sauce balance.