Dinner · 60 min · vietnamese

Cao Lau

A Vietnamese dinner built around thick rice noodles and pork belly — on the table in 60 minutes.

Ingredients

• 1 lb Thick rice noodles
• 1 lb Pork belly
• 3 tbsp Soy sauce
• 1 tsp Five-spice powder
• 2 tbsp Honey
• 4 cloves Garlic
• 2 cups Pork stock
• 2 cups Bean sprouts
• 1 head Romaine or lettuce
• 1/2 bunch Fresh mint
• 1/2 bunch Thai basil
• 1 cup Fried wonton crisps
• 1/4 cup Crushed peanuts

Steps

1. Cut the pork belly into a thick slab and rub with five-spice, soy, honey, and grated garlic. Rest 20 minutes while a skillet heats.
2. Sear the pork on all sides until burnished, then add the pork stock, cover, and braise 35 minutes until tender. Rest before slicing thin.
3. Reduce the braising liquid to a concentrated, glossy sauce. Cao lau is barely soupy, just a few spoonfuls per bowl, so this liquid needs to be intense.
4. Blanch the bean sprouts for 30 seconds and cook the thick noodles until chewy-tender.
5. Divide noodles among bowls with torn lettuce and a handful of sprouts. Ladle over just enough hot broth to moisten, not submerge.
6. Arrange slices of pork on top, then shower with wonton crisps, peanuts, and herbs. The crunch against the chewy noodles is the whole architecture of the dish.

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