Summary: A Hoi An speciality with firm rice noodles, sliced braised pork, herbs, crispy fried noodles and a small amount of broth instead of sauce. Total time 135 minutes, makes 6 servings.
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Category: Pasta · Vietnamese Cuisine
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Quick overview
- Dish: Cao Lầu – firm rice noodles with braised pork, herbs and crispy noodles
- Category: noodles, vietnamese-cuisine
- Cuisine: Vietnamese
- Main ingredient: Pork shoulder, 900 g (boneless, sliced 5 mm thick)
- Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
- Total time: 135 minutes (25 min preparation + 110 min cooking)
- Difficulty: Advanced
- Servings: 6 (Serving weight: 552 g)
- Key technique: Braising the meat in seasoned water and serving the noodles with a small amount of broth instead of sauce
- Preparation types: Braising, frying, boiling
- Dietary info & allergens: fish (fish sauce), soy (soy sauce), gluten (soy sauce)
- Suitable for: Festive lunch, multi-course feast, weekend cooking or dinner for guests.
- Nutritional values (per serving): 755 kcal, Protein: 34.1 g, Fat: 27.2 g, Carbohydrates: 94.4 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Vietnamese lager, dry Riesling, iced green tea
- In short: Firm rice noodles, braised pork slices, fresh herbs, crispy fried noodles and broth instead of sauce. Total time 135 minutes, 6 servings.
WAGUU says: “Cao lầu is not served with sauce, but with broth. Just a few spoonfuls are enough to bring the noodles together with the meat and keep them from drying out.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 110 minutes |
| Temperature: | Braising at 95 °C, frying oil at 170–175 °C |
| Number of servings: | 6 |
At a glance
Cao lầu differs from other noodle dishes in two ways: the noodles are cooked in alkaline water so they stay firm, and instead of a sauce, a few tablespoons of seasoned broth are poured over. The braising time of the meat and the oil temperature for the crispy noodles are crucial. If you overcook the noodles or add too much broth, you end up with noodle soup instead of cao lầu.
Ingredients
Base servings: 6 servings • Serving weight: 552 g
| Ingredient | Amount | Quality |
|---|---|---|
| pork shoulder | 900 g | boneless, with a thin layer of fat |
| cao lầu rice noodles | 500 g | thick 6 mm, firm, made from rice flour |
| thin rice noodles | 120 g | thin 2 mm, for frying until crispy |
| fish sauce | 60 ml | fermented from anchovies, no sugar |
| soy sauce | 60 ml | dark, naturally fermented |
| caster sugar | 30 g | light, coarse |
| garlic | 6 cloves | fresh clove, finely chopped |
| shallot | 4 pieces | red, finely chopped |
| star anise | 2 pieces | whole stars, not ground |
| cinnamon stick | 4 g | thin cassia stick |
| spring onion | 4 pieces | fresh, white and green parts |
| lettuce | 200 g | crisp, leaves torn by hand |
| fresh coriander | 40 g | stem and leaf, no root |
| fresh mint | 30 g | fresh, leaves only |
| Thai basil | 20 g | fresh, leaves |
| bean sprouts | 150 g | fresh, firm |
| roasted peanuts | 60 g | unsalted, coarsely crushed |
| frying oil | 500 ml | sunflower, for high temperature |
| lime | 1 pieces | juicy, cut into wedges |
| fresh chilli | 2 pieces | red, thinly sliced |
Why you’ll love this recipe
- Broth instead of sauce: Instead of a thick sauce, two tablespoons of seasoned broth are poured over the noodles. The dish is light yet full of flavour.
- Two noodle textures: Firm noodles and crispy fried thin noodle chips meet in one bowl.
- Exact ratios for 6 servings: Meat, noodles, herbs and broth are calculated for six bowls. The number of servings can be recalculated according to your guests.
Guaranteed success: Cao lầu relies on two steps: braising the meat slowly below boiling point, and the oil temperature when frying the noodles into chips. Oil at around 170 °C puffs up the noodles within seconds without burning them. The noodles are rinsed in cold water so they don’t stick and stay firm. Only two to three tablespoons of broth are added so the noodles remain loose.
Recipe overview
Prep: 25 min | Cook: 110 min | Difficulty: Challenging | Serves: 6 | Type: Main course | Origin: Vietnamese
Detailed method
Total method: 0 % done
Stage 1: Marinating and flavoured water – 20 min
Equipment: mixing bowl, 4 l saucepan, chopping board
1. Slice the pork shoulder across the grain into 5 mm thick pieces and mix in a bowl with the soy sauce, half the fish sauce, sugar, garlic and shallot.
2. Pour the water into a saucepan, add the star anise and cinnamon and bring to the boil. The water will be used both as a braising base and as a serving broth.
Chef’s check: The meat slices are coated in the marinade and smell of soy and garlic. The spiced water smells of star anise and cinnamon.
Before you move on:
Cut the meat across the grain and to an even thickness. Thick slices stay tough after braising, thin ones fall apart.
Stage 2: Braising the meat – 70 min
Equipment: lidded saucepan, ladle, tongs
1. Put the meat slices into the flavoured water, bring to the boil and lower the heat so that only the occasional bubble rises. Cover with the lid.
2. During braising, skim off the foam and fat from the surface with a ladle. Turn the meat once halfway through so the flavour is distributed evenly.
3. Remove the meat when it is tender but still holds its shape. Strain the broth, discard the spices and season with the remaining fish sauce.
Chef’s check: The meat can be pulled apart with a spoon, but the slice stays whole. The broth is amber, clear and smells of star anise, not of skin.
Before you move on:
Do not leave the meat in the broth until it completely falls apart. Take it out as soon as it holds its shape and only then season the broth.
Stage 3: Crispy noodle chips – 12 min
Equipment: deep frying pan or deep-fat fryer, thermometer, slotted spoon
1. Heat the oil to 170–175 °C. Drop the thin rice noodles into the oil in small handfuls and let them puff up into a light golden colour for a few seconds.
2. Remove the noodles immediately with a slotted spoon and drain on a rack. Do not stack them, they will soften and lose their crispness.
Chef’s check: The noodles are puffed, light golden and dry to the touch. They snap when pressed between your fingers, they do not bend.
Before you move on:
Do not overheat the oil above 180 °C, the noodles will turn bitter in two seconds. Keep an eye on the temperature with a thermometer.
Stage 4: Blanching the thick noodles – 12 min
Equipment: large saucepan, colander, bowl of cold water
1. Cook the thick rice noodles in boiling water until tender but still firm. Stir once during cooking so they do not stick to the bottom.
2. Drain the noodles, rinse under cold water and leave to drain. Rinsing removes surface starch and keeps the noodles separate.
Chef’s check: The noodles are firm to the bite, translucent and after rinsing can be spread out freely with your fingers. No slimy layer remains in the colander.
Before you move on:
Do not leave the noodles in hot water after draining, they would overcook and fall apart in the bowl. Rinse them with cold water.
Stage 5: Assembling the bowls – 5 min
Equipment: deep bowls, tongs, spoon
1. Put a handful of torn lettuce in the bottom of each bowl, then the thick noodles and slices of braised meat. Add a handful of bean sprouts.
2. Top with a handful of crispy fried noodles and scatter over coriander, mint and basil. Line up the bowls before pouring over the broth.
Chef’s check: The bowls are filled to two-thirds, the crispy noodles sit on the surface and are not under the meat. The herbs have stayed fresh.
Before you move on:
Do not put the crispy noodles at the bottom of the bowl. They will soften under the meat and lose the only thing that makes them special, their crunch.
Stage 6: Pouring over the broth and serving – 4 min
Equipment: ladle, serving tray
1. Bring the broth to the boil and pour two to three tablespoons into each bowl. The noodles will combine with the meat but will not sit in liquid.
2. Scatter crushed peanuts and chilli rings over each portion, put a lime wedge next to the bowl. Serve the remaining broth in a jug for those who want more liquid.
Chef’s check: The noodles are moist but not floating, the meat is warm and the crispy noodles on top are still brittle. There is no puddle of broth at the bottom of the bowl.
Equipment needed
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| deep-fat fryer or deep frying pan | 3 l capacity, with a rack | wok with an oil thermometer | a shallow pan will not puff the noodles and the oil will spit |
| oil thermometer | range up to 200 °C | test with a piece of noodle | without temperature control the noodles turn bitter or stay hard |
| lidded saucepan | 4 l capacity, heavy base | roasting tin with a lid in the oven | a thin base will catch the meat and the broth will turn bitter |
| slotted spoon | 12 cm diameter | tongs and a colander | an ordinary spoon will not lift all the noodles out of the oil and some will stay behind and burn |
Shopping list
Nutrition profile
Values per 1 portion (without side dish). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 573 kJ / 137 kcal | 3159 kJ / 755 kcal | 18954 kJ / 4530 kcal |
| Fat | 4.9 g | 27.2 g | 163.2 g |
| of which saturates | 4.3 g | 4.3 g | 4.3 g |
| Carbohydrate | 17.1 g | 94.4 g | 566.4 g |
| of which sugars | 6.8 g | 6.8 g | 6.8 g |
| Protein | 6.2 g | 34.1 g | 204.6 g |
| Salt | 2.4 g | 2.4 g | 2.4 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Tested recipe with precise ratios and visual checkpoints.
- Tip 1: Use thick rice noodles that hold their shape. Thin noodles go mushy and the dish loses its structure.
- Tip 2: Fry the crispy noodles just before serving. After twenty minutes they soften and lose their crunch.
- Tip 3: Add only two to three tablespoons of broth per portion. Cao lầu is not a soup; the noodles should stay loose.
- Tip 4: Simmer the meat below boiling point. A hard boil shrinks and toughens the slices.
The science behind it
Thick rice noodles for cao lầu are made from rice flour with added alkaline water, which changes the starch structure. The noodles therefore stay firm after cooking and do not stick together. Thin rice noodles contain only a small amount of water, so oil at around 170°C puffs them up within seconds. The water in the noodles quickly turns to steam, and the steam creates bubbles inside the strands. Longer frying burns the noodles and makes them bitter. Simmering the meat below boiling point keeps the connective tissue soft and the meat juicy.
Fine Dining – Professional techniques
- Plate composition: Twirl the noodles into a low spiral, fan the meat slices over one half of the bowl and scatter the crispy noodles over the other. Add the herbs last.
- Texture contrasts: Add a few fried shallots and crushed peanuts to the crispy noodles. The crunchy layer contrasts with the soft noodles and juicy meat.
- Temperature contrast: Pour the broth in boiling hot, keep the meat warm and the salad cold. The cold layer at the bottom of the bowl stays crisp even as the broth soaks into the noodles.
- Aromatic touches: Put a tablespoon of chopped lemongrass and a few drops of sesame oil on the rim of the bowl. The aroma opens up when the broth is poured over.
Sensory radar
- Appearance: White firm noodles, dark meat slices, light golden crispy noodles on top, green herbs and orange peanuts.
- Aroma: First braised meat with star anise, then fresh mint with coriander and finally roasted peanuts.
- Taste: Salty from soy and fish sauce, mildly sweet from sugar and spices, fresh from herbs and lime.
- Texture: Noodles firm, meat tender, crispy noodles brittle, vegetables crunchy.
Pairings
- Vietnamese lager: A light pale beer with high carbonation cleanses the palate of the braised meat. Serve it chilled at 6–8°C.
- Dry Riesling: The acidity in Riesling pairs with star anise and cinnamon. Sweeter wines overpower the salty taste of soy sauce.
- Iced green tea: Strong green tea with an ice cube and a mint leaf. The tannins refresh the mouth between bites.
Variations
- Cao lầu with crispy pork belly: Roast the belly until crisp first, then slice it. The meat stays juicy and the crackling adds extra texture.
- Cao lầu with chicken: Use boneless chicken thighs instead of pork shoulder and simmer them for a shorter time. The dish will be lighter and suits those who do not eat pork.
Allergens and dietary information
Contains: fish (fish sauce), soy (soy sauce), gluten (soy sauce) • Gluten: yes, trace amounts from soy sauce • Not suitable for: people with fish, soy and gluten allergies
Suitable for
A celebratory lunch, a multi-course feast, weekend cooking or a dinner for guests.
Substitution catalogue
- cao lầu rice noodles: thick rice noodles or udon, texture will be softer
- pork shoulder: pork neck or boneless chicken thigh, reduce the simmering time
- fish sauce: soy sauce with a teaspoon of salt, flavour will be less pronounced
- thin rice noodles for chips: thin glass noodles, they puff up even faster
- star anise: aniseed and cinnamon in smaller amounts, flavour will be flatter
FAQ
Where can I buy noodles for cao lầu?
In Asian food shops as thick rice noodles. If you cannot find them, use thick rice noodles for phở. They will be softer, but the flavour of the dish stays the same.
Why is there no sauce in the recipe?
In Hoi An, cao lầu is served with a small amount of seasoned broth. A thick sauce would coat the noodles and the dish would lose its lightness. The broth brings the meat and noodles together.
How do I know the oil is at the right temperature?
Drop one thin noodle into the oil. If it puffs up and turns golden within two seconds, the oil is ready. If it stays hard, the oil is too cold; if it darkens, it is too hot.
Can I prepare the meat a day ahead?
Yes, the braised meat and broth keep in the fridge for two days. But make the crispy noodles on the day of serving, otherwise they go soft.
How much broth per portion?
Two to three tablespoons. The noodles should be moist but not swimming in liquid. Serve the rest of the broth in a jug so everyone can add more to taste.
What can I use instead of fried noodles?
Crispy fried shallots or thin slices of fried tofu. Roasted peanuts also add a crunchy layer, but the texture will be crumbly rather than brittle.
WAGUU Petr advises: Cooking for 6 or more?
6–8 people: Braise the meat a day ahead and keep the broth in the fridge. On the day, cook the noodles in batches and fry the crispy noodles just before serving. • 10+ people: Braise the meat in two pans and combine when done. Fry the crispy noodles in small handfuls and keep them on a rack in a low oven. Assemble the bowls in two waves so the salad does not go soggy.
Sides and serving
Serving: Cao lầu is served in a deep bowl where the layers are visible: salad at the bottom, noodles in the middle, meat and crispy noodles on top. The broth is poured in at the table with a spoon, the rest is served in a jug. A lime wedge and chilli rings go with the bowl.
Storage and reheating
Fridge: 2 days • Freezer: 1 month • Reheating: Reheat the meat in a little broth in a pan. Blanch the noodles in boiling water and rinse with cold water. Re-fry the crispy noodles; reheated in the microwave they go soft.
Author: WAGUU Petr & Team • Published: 9 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Vietnamese dishes: traditional recipes from Vietnamese cuisine
Phở Bò – beef noodle soup with star anise, cinnamon and charred ginger
Phở Gà – chicken noodle soup with a delicate broth, star anise and fresh herbs
Bánh Mì – crispy Vietnamese baguette with meat, pâté and pickled vegetables
Bún Chả – grilled pork slices and patties with rice noodles and sweet-and-sour sauce
Gỏi Cuốn – fresh summer rolls in rice paper with prawns and herbs
Bún Bò Huế – spicy noodle soup from Hue with lemongrass and chilli
Cơm Tấm – broken rice with grilled pork, egg and fish sauce
Bánh Xèo – crispy rice pancake with turmeric, prawns and bean sprouts
Chả Giò – fried Vietnamese spring rolls with meat, vegetables and noodles
Cá Kho Tộ – caramelised braised fish in a sweet-and-salty sauce
Chè – Vietnamese sweet desserts with beans, tapioca and coconut milk
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Most common mistakes
- Too much broth – the noodles swim and the dish turns into a soup. Pour two to three tablespoons per portion.
- Overheated oil – thin noodles turn bitter in two seconds. Keep the temperature at 170–175°C.
- Crispy noodles on the bottom – they soften under the meat and lose their crunch. They belong on top.
- Overcooked firm noodles – they lose their shape and stick together in the bowl. Cook them only until tender and rinse with cold water.