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Vietnamese Braised Pork Noodle Bowl (Cao Lầu)

Prep: 20 mins

Cook: 1 hour

A Vietnamese-style noodle bowl with braised pork and fresh herbs

  • 500g pork (shoulder/thigh/belly/lean) plus 1 kg pork bones for the stock

  • 6-7 cloves of garlic, pounded into a paste in a mortar and pestle

  • Suggested herbs: mint, perilla, coriander, Thai basil, sawtooth coriander

  • 300g bean sprouts

The Braising Liquid

  • 3 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tsp five spice powder

  • 2 tbsp

  • sugar

  • White pepper

The Stock

  • 2L chicken stock

  • ½ tsp ground pepper

  • 1 tsp salt

  • 1 peeled onion

  • 1 kg Cao Lau (or Soba Noodles)

  • Wonton skins

  • Start by chopping large chunks of onion, and place them in the sauce-pan. Bash and roughly chop some garlic and spring onion and slice some wedges of lime. Pour boiling water over the pork and boil for 10 minutes, to release the fatty impurities from the bones. Sear the onions without oil, to release the flavours and then pour the chicken stock over the top. Rinse the bones and pork with cold water then transfer the bones into the stock pot.

  • For the braising liquid brown the spring onions and onion on a medium heat. Add the pork shoulder and sear it a little before adding the light soy sauce, dark soy sauce, the sugar, five spice and white pepper. Baste the meat in that sauce. Once you have a caramelised sticky sauce, cover completely in the stock and cook, lid off, for 45 mins.

  • Deep fry the wonton pastries until crispy all over.

  • After an hour strain the bones out and thin the caramelised sauce with stock if needed. Soak the noodles in boiling water and then blanch them in the stock for 30 seconds to revive them. Finally blanch the beansprouts too.

  • To plate up, slice up your pork and lay it on the noodles and ladle some sauce all over. Place the herbs next to it, along with the crunchy wonton skins. Ladle some stock over to top it off and enjoy

How To Make Cao Lầu

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  • 500g pork (shoulder/thigh/belly/lean) plus 1 kg pork bones for the stock

  • 6-7 cloves of garlic, pounded into a paste in a mortar and pestle

  • Suggested herbs: mint, perilla, coriander, Thai basil, sawtooth coriander

  • 300g bean sprouts

The Braising Liquid

  • 3 tbsp light soy sauce

  • 2 tbsp dark soy sauce

  • 1 tsp five spice powder

  • 2 tbsp

  • sugar

  • White pepper

The Stock

  • 2L chicken stock

  • ½ tsp ground pepper

  • 1 tsp salt

  • 1 peeled onion

  • 1 kg Cao Lau (or Soba Noodles)

  • Wonton skins


  • Start by chopping large chunks of onion, and place them in the sauce-pan. Bash and roughly chop some garlic and spring onion and slice some wedges of lime. Pour boiling water over the pork and boil for 10 minutes, to release the fatty impurities from the bones. Sear the onions without oil, to release the flavours and then pour the chicken stock over the top. Rinse the bones and pork with cold water then transfer the bones into the stock pot.

  • For the braising liquid brown the spring onions and onion on a medium heat. Add the pork shoulder and sear it a little before adding the light soy sauce, dark soy sauce, the sugar, five spice and white pepper. Baste the meat in that sauce. Once you have a caramelised sticky sauce, cover completely in the stock and cook, lid off, for 45 mins.

  • Deep fry the wonton pastries until crispy all over.

  • After an hour strain the bones out and thin the caramelised sauce with stock if needed. Soak the noodles in boiling water and then blanch them in the stock for 30 seconds to revive them. Finally blanch the beansprouts too.

  • To plate up, slice up your pork and lay it on the noodles and ladle some sauce all over. Place the herbs next to it, along with the crunchy wonton skins. Ladle some stock over to top it off and enjoy

How To Make Cao Lầu

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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