Hội An

Cao lầu

Chewy noodles, five spice pork, crisp crackers and a forest of herbs. Hội An in a bowl.

60 minTime

31 gProtein each

mildSpice

Make it your way

Grandma's wayThick noodles with five spice pork, herbs and crisp crackers.

The original

658kcalsame

31 gproteinsame

4 gfibresame

60minutessame

Cao lầu, home style.

Per serving, worked out from the ingredient table.

Porkpork shoulder, in one piece

Chinese five spice powder1 tsp

Garlic6 cloves, minced

Shallots3, minced

Soy sauce2 tbsp

Fish sauce1 tbsp

Sugar1 tbsp

Dark soy sauce2 tsp

Cooking oil (vegetable oil)1½ tbsp

Water1¼ cups

Wonton wrapperscut in squares and fried crisp

Udon noodlesfresh thick cao lầu or udon noodles

Lettuceshredded

Moong sprouts (mung bean sprouts)bean sprouts

Mint leavesa handful

Basil leavesa handful

Coriander leaves (cilantro)a handful

Lemonlime wedges

Fresh red chillies (fresh red chiles)sliced

5 steps

1Rub the pork with five spice, garlic, shallots, soy, fish sauce, sugar and dark soy. Marinate 1 hour.
2Sear the pork in the oil on all sides, add the water and braise covered 40 minutes until tender. Slice thinly and reduce the liquid to a sauce.
3Fry the wrapper squares in shallow oil until puffed and crisp.
4Blanch the noodles and sprouts.
5Layer herbs and lettuce in bowls, add noodles, pork, a few spoons of sauce, crackers on top. Lime and chilli alongside.

Serve it like this

Serve in a shallow bowl with herbs underneath, pork fanned on top and crackers scattered. Only a few spoons of sauce, never a soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.