Recipes
Vietnamese Cao Lau Recipe
Slurp up this classic Vietnamese Noodle bowl meal. Enriched with fresh greens, juicy meats, and a heap of wholesome noodles, this recipe is an easy dinner option for when you’re feeling exotic!
Cook Time | 90 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- 1.5 pound pork tenderloin cut into cubes
- 2 tbsp soy sauce
- 4 garlic cloves minced
- 2 tsp Chinese five-spice powder
- 2 tsp white sugar
- 1 tsp paprika
- 1/4 tsp chicken bouillon granules
- 2 tbsp vegetable oil
- 2 tbsp Water
- 2 pounds fresh thick Vietnamese-style noodles
- 2 cups bean sprouts
- 1 cup torn lettuce leaves
- 1 bunch green onions chopped
- 1/4 cup Fresh Basil Leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup crispy chow mein noodles
Ingredients
|
|
Instructions
- Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat.
- Remove pork from marinade and shake off excess. Discard remaining marinade.
- Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
- Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds.
- Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
- Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
- Serve.