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Cao lầu
Mix the five-spice, soy, fish sauce, sugar, honey, garlic and shallot. Rub it all over the pork and marinate for at least an hour, or overnight in the fridge.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Cao lầu take?
3 hr 10 min all in — 30 min prep, 1 hr 40 min cook, 1 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Soy, Fish, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Wok, Spider or strainer, Mixing bowl, Chef's knife, Cutting board.
How much salt do I put in?
This recipe does not list salt as its own ingredient. Saltiness comes from Soy sauce — 3 tbsp; Fish sauce — 1 tbsp. Taste at the end rather than adding a number we did not write.
How much soy sauce?
3 tbsp of Soy sauce.
How much fish sauce?
1 tbsp of Fish sauce.
How much sugar?
1 tbsp of Sugar.
How much honey?
1 tbsp of Honey.
What can I use instead?
Fresh udon → Dried udon or thick dried rice noodles. Dried udon is fine cooked just to tender. Thick rice noodles are softer and less chewy, which is further from the real thing. Wonton skins → Rice crackers or prawn crackers. Lighter and less chewy, but they keep the crunch.
Any tips from this recipe?
The bowl should be almost dry, with just enough sauce to coat the noodles. Do not add broth. Hoi An cooks use Vietnamese mint, basil, coriander and a peppery mustard green from Trà Quế. Any mix of soft herbs and a few bitter leaves works. The braised pork keeps for three days in its sauce in the fridge. Slice it cold, then warm it in the sauce.
Can I prepare this ahead?
Mix the five-spice, soy, fish sauce, sugar, honey, garlic and shallot. Rub it all over the pork and marinate for at least an hour, or overnight in the fridge.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.