Traditional Vietnamese Noodles Cao Lau

Cao lau starts with the marinade. Slice the pork neck across the grain into thin slices. In a bowl, mix soy sauce, fish sauce, brown sugar, ground black pepper, and a pinch of ground cinnamon. Add crushed garlic and finely chopped shallot.

Add the meat to the marinade, mix well, cover, and let rest for 20 to 30 minutes at room temperature.

In a saucepan, combine the poultry stock, soy sauce, fish sauce, and brown sugar, then add the star anise. Bring to a boil, then simmer gently for 8 to 10 minutes. Remove the star anise and keep the broth warm.

Wash the romaine lettuce and cut into wide strips. Tear the coriander and mint. Slice the spring onion on the diagonal. Rinse the mung bean sprouts under cold water and let drain.

Bring a pot of water to a boil and cook the rice noodles according to the package instructions until slightly undercooked. Drain in a colander, briefly rinse with cold water, and toss with 2 to 3 tablespoons of the warm broth so they do not stick.

Heat a wok or large frying pan with a little oil. Cook the meat in batches over high heat for 2 to 3 minutes so it sears and lightly caramelizes. Set the cooked slices aside.

If using rice paper, heat a 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.

Divide the noodles between bowls, pour a few tablespoons of warm broth over them, and add strips of romaine, mung bean sprouts, and herbs.

Top with the slices of seared pork and sprinkle with spring onion. If you fried it, add the crispy rice paper for a contrast of textures.

Serve immediately with lime and chili to taste. Offer the remaining warm broth for topping up the bowl.