Cao lầu (Hội An-style noodle bowl with pork and greens)

The signature noodle dish of Hội An's old town: chewy, thick noodles with a little rich sauce, spiced braised pork, plenty of fresh greens and crispy fried noodle pieces.

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Method

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1. Marinate the pork shoulder with the soy sauce, fish sauce, sugar, five-spice powder and garlic, and refrigerate for at least 1 hour. ⏱ Timer: 1 h
2. Brown the meat on all sides in the oil in a pot, then pour in the marinade and the water.
3. Simmer covered over low heat for 45-50 minutes, until the meat is tender, turning occasionally. ⏱ Timer: 45 min
4. Remove the meat, and slice thinly; reduce the liquid slightly, this will be the sauce.
5. Boil the noodles, and drain.
6. Line the bottom of bowls with lettuce, bean sprouts and herbs, top with the noodles and the meat slices.
7. Drizzle with a few spoonfuls of the sauce, and serve with the crispy crackers and lime.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The original noodles are made with local alkaline water; udon comes closest at home.
• The braised meat can be made the day before, reheat it in its own liquid.

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