Summary: Cao Lầu – authentic Hội An specialty featuring firmer rice noodles, succulent slices of braised pork, fresh herbs, crunchy bean sprouts, and crispy dough croutons, taking 120 minutes in total for 4 portions.
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Category: Vietnamese Cuisine, Pork
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Quick overview
- Dish: Cao Lầu
- Category: Vietnamese Cuisine, Pork
- Cuisine: Vietnamese
- Main ingredient: pork shoulder, 600 g (premium quality)
- Guide: 12 most popular Vietnamese dishes: favourite recipes of Vietnamese cuisine
- Total time: 120 minutes (40 min prep + 80 min cooking)
- Difficulty: Advanced
- Portions: 4 portions (Portion weight: 450 g)
- Key technique: Braising and deep-frying
- Preparation types: Braising, frying, boiling
- Dietary info & Allergens: Contains gluten, soy
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 portion): 580 kcal, Protein: 34 g, Fat: 22 g, Carbohydrates: 62 g
- Storage: 2 days in the fridge, 1 month in the freezer
- Pairing: Jasmine tea, local lager beer, fresh lime soda
- In short: The iconic noodle dish of Hội An with characteristic alkaline noodles, aromatic braised pork, and crispy wonton croutons.
- Last updated: 2023-10-15
WAGUU says: “True Cao Lầu relies on authentic alkaline water sourced from ancient Cham wells in Hội An, imparting an unmistakable firmness to the noodles.”
Key facts
| Prep time: | 40 min |
| Cooking time: | 80 min |
| Temperature: | 175 °C (frying), 95 °C (simmering) |
| Number of portions: | 4 |
In a nutshell
Experience the culinary soul of central Vietnam with Cao Lầu, a masterclass in contrasting textures where chewy noodles meet meltingly tender pork and airy crunch.
Ingredients
Base portions: 4 portions • Portion weight: 450 g
| Ingredient | Amount | Quality |
|---|---|---|
| Pork shoulder | 600 g | Boneless, well-marbled |
| Firm rice noodles | 400 g | Cao Lầu noodles or thick rice noodles |
| Wonton wrappers | 100 g | Fresh wheat pastry sheets |
| Bean sprouts | 200 g | Fresh and crisp |
| Fresh herbs (mint, cilantro, perilla) | 80 g | Assorted Vietnamese greens |
| Five-spice powder | 5 g | Aromatic blend |
| Soy sauce | 40 ml | Traditional brewed |
| Garlic | 20 g | Fresh cloves |
| Shallots | 30 g | Freshly peeled |
| Vegetable oil | 300 ml | Neutral frying oil |
| Salt | 18 g | Fine sea salt |
| Sugar | 15 g | Cane sugar |
| Water | 600 ml | Clean filtered water |
Why you will love this recipe
- Authentic heritage: Recreates the legendary culinary experience of Hội An right in your home kitchen.
- Textural harmony: Combines chewy noodles, tender spiced pork, crisp sprouts, and crunchy wonton croutons.
- Rich aromas: Infused with traditional five-spice, garlic, and fresh herb notes.
Success guaranteed: Following these precise temperature and timing guidelines ensures tender braised meat and perfectly crisp croutons every single time.
Recipe overview
Prep: 40 min | Cooking: 80 min | Difficulty: Advanced | Portions: 4 | Type: Main Dish | Origin: Vietnamese
Detailed instructions
Overall progress: 0% complete
Phase 1: Marinating and Braising the Pork – 50 min
Appliances: Stove, heavy-bottomed saucepan
1. Rub the 600 g of pork shoulder evenly with 5 g of five-spice powder, 10 g of salt, 10 g of sugar, minced garlic, and shallots. Let it marinate for 20 minutes at room temperature (22 °C). Place the pork into a saucepan, add 600 ml of water and 40 ml of soy sauce, bring to a gentle simmer at 95 °C, and braise covered for 50 minutes until tender.
VKB: VKB stands for Visual Control Point, ensuring correct consistency and doneness.
Before moving to the next step:
Ensure the pork reaches an internal temperature of at least 75 °C and the cooking liquid reduces into a rich, aromatic glaze before removing the meat.
Phase 2: Preparing Crispy Wonton Croutons – 15 min
Appliances: Deep frying pan, slotted spoon
2. Cut the 100 g of wonton wrappers into small square strips. Heat 300 ml of vegetable oil in a frying pan to 175 °C. Fry the wonton strips in small batches for 2 minutes until golden brown and crispy. Remove with a slotted spoon and drain thoroughly on paper towels.
VKB: Croutons must be uniformly golden and completely crisp without any burnt edges.
Before moving to the next step:
Let the fried croutons cool completely on wire racks to preserve their maximum crunchiness.
Phase 3: Cooking Noodles and Preparing Vegetables – 15 min
Appliances: Large pot, colander
3. Bring a large pot of water to a rolling boil at 100 °C, add remaining 8 g of salt, and cook the 400 g of firm rice noodles for 6 minutes until al dente and firm. Drain immediately and rinse with cold running water to stop cooking. Wash the 200 g of bean sprouts and 80 g of fresh herbs thoroughly, then drain them.
VKB: Noodles should retain a distinct firmer bite characteristic of authentic Cao Lầu noodles.
Before moving to the next step:
Ensure noodles are well-drained so they do not dilute the concentrated pork pan juices when assembled.
Phase 4: Slicing the Pork and Assembling – 10 min
Appliances: Chef knife, cutting board, serving bowls
4. Remove the braised pork shoulder from the pan and slice it into thin, even medallions using a sharp chef knife. Divide the cooked noodles among 4 serving bowls. Top each bowl with bean sprouts, fresh herbs, sliced pork, and a generous handful of crispy wonton croutons. Drizzle two tablespoons of the warm pork braising liquid over each bowl and serve immediately.
VKB: Each bowl must feature a balanced arrangement of noodles, meat, herbs, and crispy croutons.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Heavy-bottomed saucepan | 3 litres | Standard cooking pot | Scorching braising liquid |
| Deep frying pan | 26 cm diameter | Wok | Oil splashing during frying |
| Chef knife | 20 cm blade | Utility knife | Uneven pork slices |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 4 portions |
|---|---|---|---|
| Energy | 128.9 kcal | 580.0 kcal | 2320.0 kcal |
| Fat | 4.9 g | 22.0 g | 88.0 g |
| of which saturates | 1.6 g | 7.2 g | 28.8 g |
| Carbohydrates | 13.8 g | 62.0 g | 248.0 g |
| of which sugars | 1.1 g | 5.0 g | 20.0 g |
| Protein | 7.6 g | 34.0 g | 136.0 g |
| Salt | 1.0 g | 4.5 g | 18.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use genuine alkaline water for soaking rice flour if crafting homemade noodles to replicate the distinct chewiness.
- Tip 2: Sear the pork shoulder gently before braising to lock in rich umami flavors.
- Tip 3: Fry wonton strips at a steady 175 °C to prevent oil absorption while achieving an airy crunch.
- Tip 4: Toss fresh herbs just before serving to maintain their vibrant color and essential oils.
Scientific background
The unique firmness of Cao Lầu noodles stems from traditional alkaline water ash derived from specific wood species burned in the Cham islands, which alters the starch gelatinisation temperature and protein matrix strength during boiling. This chemical reaction creates a denser, more elastic noodle structure compared to standard rice noodles.
Fine Dining – Professional techniques
- Plate composition: Arrange noodles neatly in a shallow ceramic bowl, fanning precision-cut pork medallions across the top.
- Textural contrasts: Balance the firm noodles, tender meat, crisp bean sprouts, and shattering wonton croutons.
- Temperature contrast: Serve warm noodles and pork alongside crisp, chilled fresh herbs and room-temperature sprouts.
- Aromatic garnishes: Crown with finely chiffonaded Vietnamese herbs and freshly cracked black pepper.
Sensory radar
- Appearance: Vibrant assortment of golden croutons, white sprouts, green herbs, and rich amber pork slices.
- Aroma: Complex bouquet of five-spice, star anise undertones, toasted garlic, and fresh herbal freshness.
- Taste: Harmonious blend of savory umami soy, subtle sweetness, and peppery herb zing.
- Texture: Delightfully chewy noodles paired with meltingly soft pork and ultra-crisp wonton shards.
Pairing
- BEER: Crisp Vietnamese local lager or Pilsner.
- WINE: Dry Riesling or lightly chilled Pinot Noir.
- NON-ALCOHOLIC: Iced jasmine green tea with fresh lime.
Various preparation variants
- Vegetarian Cao Lầu: Substitute braised pork with firm tofu and shiitake mushrooms simmered in vegetable broth with five-spice.
- Seafood Cao Lầu: Add pan-seared tiger prawns alongside the traditional crispy wontons for coastal flair.
Allergens and dietary information
Contains: Gluten, soy • Gluten: Contains gluten from wonton wrappers • Not suitable for: Celiac diets, vegans, vegetarians
Suitable for
Lunch, dinner, Asian cuisine enthusiasts, culinary explorers, weekend gourmet cooking.
Substitution catalog
- Wonton wrappers: Spring roll pastry skins or dried rice paper fried into crisps.
- Pork shoulder: Pork belly or boneless pork loin roast.
FAQ
Can I make Cao Lầu without authentic Hội An noodles?
Yes, thick Japanese udon noodles or firm Taiwanese knife-cut noodles make suitable texture substitutes.
How long can I store the braised pork?
The braised pork can be kept in an airtight container in the refrigerator for up to 3 days.
Are the crispy wonton croutons essential?
They provide an essential textural contrast that defines traditional Cao Lầu bowls.
Can this dish be served cold?
Cao Lầu is traditionally served warm with hot noodles and meat combined with cool fresh herbs.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale pork and liquid quantities proportionally in a large stockpot, frying croutons in multiple batches to maintain oil temperature. • 20+ people: Prepare braised pork and croutons a day in advance, storing separately; cook noodles fresh in batches just before service.
Sides and Serving
- Lime wedges and chilli slices – Adds vibrant acidity and heat (not included in the recipe)
- Pickled green papaya – Provides refreshing crunch (not included in the recipe)
Serving: Serve piping hot in wide ceramic bowls with extra fresh herbs on the side.
Storage and reheating
Fridge: 2 days days • Freezer: 1 months months • Reheating: Reheat pork and braising sauce gently in a covered saucepan over medium-low heat; pour over freshly boiled noodles.
Author: WAGUU Petr & Team • Published: 31 Oct 2026
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Common mistakes
- Overcooking noodles – Results in mushy noodles that lack the signature firm Cao Lầu texture.
- Incorrect frying temperature – Frying wonton wrappers below 175 °C makes them greasy instead of crisp.
- Rinsing meat improperly – Failing to drain braised pork juices leads to diluted sauce flavors in the bowl.
- Skipping fresh herbs – Omitting the traditional herb blend deprives the dish of its essential aromatic contrast.