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Vietnamese Cao Lau

Vietnamese Cao Lau

Author- Admin

Vietnamese Cao Lau

Ingredients

4 Pieces Pork Loin

1 Tsp. Kosher Salt

½ Tsp. Five Spice

2 Tsps. Shallots

2 Tsps. Garlic

2 Tsps. Sugar

4 Tsps. Soy Sauce

2 Tsps. Oyster Sauce

1 Cup Water

Lettuce

Watercress

Fish Leaves

Some Mint

Banana Blossoms

Cao Lau Noodles

Bean Sprouts

Green Onions

Coriander Leaves

Red Chilli Pepper

Crouton

Chilli Sauce

Instructions

1

In a large mixing bowl, add 4 pieces of pork loin with 1 teaspoon of kosher salt, ½ a teaspoon of five-spice, 1 teaspoon of finely-chopped shallots, 1 teaspoon of minced garlic, 2 teaspoons of sugar, 4 teaspoons of soy sauce and 2 teaspoons of oyster sauce.

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2

Combine the pork with all the other ingredients and leave for at least 3 hours or overnight for complete marination.

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3

When the marination process is complete, oil your saucepan and heat over a medium-high flame. Add in 1 teaspoon of chopped shallots and 1 teaspoon of minced garlic. Fry them until fragrant. Let it rest for 30 seconds and then add in the marinated pork along with marinade liquid. Fry on all sides.

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4

Next, add a cup of water and let it cook for 10-15 minutes until brown. Once cooked, set it aside and allow it cool down. When the pork has cooled down, cut into thin slices and set aside.

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5

Now, you need to assemble everything in a bowl. Add in some lettuce, watercress, fish leaves, mint, banana blossoms, and set aside.

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6

Next, prepare your stockpot with nearly boiled water. Place the cao lau noodles and some beansprouts in the strainer and let it soak in the boiling water for about 1 minute until tender.

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7

Place your noodles and pork meat in the same bowl of herbs. Pour in the stock and garnish with chopped green onions, coriander leaves, some chilli peppers, crouton and a teaspoon of chilli sauce. You may also squeeze in a little bit of lime juice and serve it hot.

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