CAO LẦU | Hoi An-style noodles with pork and herbs

Preparing the Ingredients

In a large bowl, combine 140 g wheat flour, 140 g rice flour, 140 g tapioca starch and 1 teaspoon salt.

In another bowl, set aside 60 g wheat flour and 60 g rice flour for the next stage of preparation.

Gradually pour about ½ cup hot water into the first mixture while stirring. Once the dough begins to come together, add 2 tablespoons oil, then knead by hand for about 30 minutes, until the dough becomes soft, smooth, non-sticky and sufficiently elastic.

Cover the dough with a clean cloth and leave it to rest for about 20 minutes.

Preparing the Ingredients

Quickly rinse the pork bones with clean water and 1 teaspoon salt. Place the bones in a saucepan with 3 cups of water and cook over high heat for about 10 minutes. Once the water boils and foam rises to the surface, remove the bones and rinse them again with clean water.

Rub the pork with coarse salt and leave it to rest for about 10 minutes, then rinse thoroughly with clean water.

Clean and rinse the fresh herbs and raw vegetables. Quickly blanch the bean sprouts in boiling water.

Peel the onion and rinse it thoroughly.

Preparing the Broth

Place the pork bones in a saucepan with 3 litres of water, 1 onion and 1 teaspoon salt.

Bring to the boil, then reduce the heat and simmer uncovered for about 1 hour.

Skim off any foam as needed to obtain a clearer broth.

Finishing the Cao Lầu

Add 2 cups of pork bone broth to the pork cooking sauce, then bring to the boil for about 5 minutes to create a fragrant broth.

Once the pork is tender, remove it from the pan, leave it to cool slightly, then cut it into thin slices.

In each bowl, arrange some fresh herbs and blanched mung bean sprouts, then add a portion of Cao Lầu noodles and a few slices of xá xíu pork.

Pour a little broth over the top, without completely covering the noodles.

Serve with a few lime wedges and chilli to taste, then enjoy immediately.