Hội An Noodles (Cao Lầu)
Cao lầu Say it: kow low
Cao lầu is the signature noodle dish of the ancient town of Hội An in central Vietnam. It features thick, chewy yellow noodles made with well water, tossed with a savory broth, slices of char siu-style pork, fresh herbs and bean sprouts, then topped with crispy croutons and fragrant herbs. Eaten for lunch or dinner, the dish perfectly balances textures and flavors: silky noodles, tender sweet-savory pork, bright greens, and crunchy toppings. Its unique noodle texture and the use of local herbs make it a beloved specialty that cannot be perfectly replicated outside Hội An.
Hội An Noodles (Cao Lầu)
Cao lầu
Pronounced kow low
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a bowl, mix soy sauce, oyster sauce, brown sugar, five-spice powder, and minced garlic. Add pork slices and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place marinated pork in a single layer. Roast 18–22 minutes, turning once, until the edges are caramelized and slightly charred. Let rest, then slice into thin strips.
Bring a large pot of water to a boil. Cook the noodles according to package directions until chewy and just tender (about 3–5 minutes for fresh cao lầu or udon). Drain and rinse briefly under cool water to stop cooking. Divide among four deep bowls.
In a saucepan, bring chicken stock, fish sauce, and sugar to a simmer. Taste and adjust seasoning; keep hot.
Heat vegetable oil in a small skillet over medium heat. Add sliced shallots and fry until golden and crisp, about 3 minutes. Remove and drain on paper towels.
Blanch bean sprouts and chopped greens in the noodle water for 20–30 seconds until just wilted. Drain well.
Top each bowl of noodles with a generous ladle of hot broth, then arrange slices of roasted pork, bean sprouts, and greens on top.
Scatter fried shallots, fresh mint, cilantro, Vietnamese coriander, and crispy croutons or pork rinds over the bowls. Serve immediately so the toppings stay crisp.
Regional variants
Some modern versions add a squeeze of lime or sliced fresh chili on the side. In Hội An, a few families still make the noodles by hand using the traditional lye water from local wells.
Cook's notes
- The hallmark chew of cao lầu noodles comes from the mineral-rich well water of Hội An; fresh udon is the closest widely available substitute.
- Prepare the crispy shallots and roast the pork ahead of time so assembly is quick at mealtime.
- Use a mix of fresh herbs for the authentic bright, aromatic finish that defines this dish.
Serve with
Fresh lime wedges, sliced bird’s eye chilies, and a cup of strong Vietnamese coffee.
Make ahead and storage
Roast the pork and fry the shallots up to 2 days ahead; store in airtight containers. Reheat broth and assemble just before serving.
