Name: Cao Lau
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4 portions
Ingredients: 125 g pork neck; 0.75 tablespoon soy sauce; 0.5 tablespoon fish sauce; 0.25 tablespoon cane sugar; 0.75 clove garlic; 0.5 pcs shallot; 0.25 teaspoon black pepper; 0.25 pinch ground cinnamon; 100 ml poultry stock; 0.25 tablespoon soy sauce; 0.25 tablespoon fish sauce; 0.25 teaspoon cane sugar; 0.25 pcs star anise; 100 g rice noodles; 0.25 head romaine lettuce; 0.25 handful coriander; 0.25 handful mint; 0.5 handful mung bean sprouts; 1 pc spring onion; 1 slice rice paper; 0.75 l water; lime; chilli peppers; sunflower oil

Step by step process

Preparation

1
Slice the pork neck across the grain into thin slices. In a bowl, mix soy sauce, fish sauce, brown sugar, ground pepper, and a pinch of ground cinnamon. Add crushed garlic and finely chopped shallot.
2
Add the meat to the marinade, mix well, cover, and let rest for 20-30 minutes at room temperature.
TIP:
Pat the meat dry before searing and do not add liquids. Sear over high heat in a larger pan in batches until a golden crust forms on the meat. Do not overcrowd the pan, or you won't achieve proper browning.
3
In a saucepan, combine the chicken stock, soy sauce, fish sauce, and brown sugar, then add the star anise. Bring to a boil, then simmer gently for 8-10 minutes. Remove the star anise and keep the broth warm.
4
Wash the romaine lettuce and cut into wide strips. Tear the coriander and mint. Slice the spring onion on the diagonal. Rinse the bean sprouts under cold water and let drain.

Cooking

5
Bring a pot of water to a boil and cook the rice noodles according to the package until slightly undercooked. Drain them in a colander, briefly rinse with cold water, and toss with 2-3 tablespoons of the warm broth so they don’t stick.
6
Heat a wok or large frying pan with a little oil. Cook the meat in batches over high heat for 2-3 minutes so it sears and lightly caramelizes. Set the cooked slices aside.
7
If using rice paper, heat a higher layer of oil in a pan to medium temperature. Drop in small pieces of rice paper, let them briefly puff up and foam, then immediately remove and drain on paper towels until crisp.

Serving

8
Divide the noodles between bowls, pour a few tablespoons of warm broth over them, and add strips of romaine, bean sprouts, and herbs.
9
Top with the slices of seared pork and sprinkle with spring onion. Add the crispy rice paper for a contrast of textures.
10
Serve immediately with lime and chili to taste. Offer the remaining warm broth for topping up the bowl.

More tips:

Fry rice paper in small pieces at medium temperature. oil that is too hot will darken and turn bitter quickly, while oil that’s too cool won’t make it crisp.

Don’t have special cao lầu noodles? Use wider rice noodles. after draining, toss them briefly with a little of the broth so they develop a slightly elastic texture.

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