Cao lầu

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Rating: 3.2 stars 1 – Couldn't eat it

2 – Didn't lượt thích it 3 – It was OK 4 – Liked it 5 – Loved it
5 Ratings 5 star values: 1 4 star values: 1 3 star values: 2 2 star values: 0 1 star values: 1
Cao vệ sinh is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietphái nam. This recipe approximates authentic cao vệ sinh with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.


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Ingredient Checkdanh mục 2 tablespoons soy sauce 4 cloves garlic, minced, or more khổng lồ taste 2 teaspoons Chinese five-spice powder 2 teaspoons White sugar 1 teaspoon paprika ¼ teaspoon chicken bouillon granules 1 ½ pounds pork tenderloin, cut inkhổng lồ cubes 2 tablespoons vegetable oil 2 tablespoons water 2 pounds fresh thiông chồng Vietnamese-style rice noodles 2 cups bean sprouts 1 cup torn lettuce leaves 1 bunch green onions, chopped ¼ cup fresh basil leaves ¼ cup fresh cilantro leaves ¼ cup crispy chow mein noodles, or more to lớn taste
Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes & toss to lớn evenly coat. Cover the bowl with plastic wrap và marinate in the refrigerator for at least 1 hour.

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Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 khổng lồ 7 minutes. Add water; cook & stir until water evaporates & pork is cooked through, about 2 minutes more.


Bring a large pot of water to a boil. Rinse rice noodles under cold water và gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts lớn the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.

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Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, và crispy chow mein.


Rice noodles are very easy lớn overcook. They should be quite firm (al dente). They can be overcooked in just a few seconds, turning soggy & pasty. It is best lớn use fresh Vietnamese-style rice noodles of about 1/4-inch thickness. If you have sầu not cooked with these before, work it out on your own before planning this dish for guests. Don"t serve this dish with overcooked noodles.

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The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.


488 calories; protein 23.7g; carbohydrates 78.1g; fat 8.1g; cholesterol 49mg; sodium 373mg. Full Nutrition
I've never had Cao Lau before so I pulled up recipes on the internet to lớn see what it was supposed to look like when brought to lớn the table. Every recipe had sliced pork instead of cubed so I sliced it thinly và every recipe had either a slice or wedge of fresh lime to lớn squeeze over the bowl. I had everything on hvà for this recipe except the thichồng Vietnamese style rice noodles so I substituted thiông chồng spaghetti (Barilla). When the pork came out of the fridge it had soaked up every little bit of the marinade but its flavor was fantastic. On the downside the single thing that suffered most in this recipe was that it was dry but I think that's an easy fix. What I'll try next time is doubling the marinade and adding some pork or chicken broth to lớn the sautéed pork lớn ramp up the moisture level; probably will add more herbs too. Other than the dryness issue I have no complaints (hubby thought there was too much pasta). We liked it we ate it và I'll try again with a few tweaks khổng lồ suit our tastes. Read More