Cao Lau

Ingredients

• 12 oz boneless pork shoulder or butt, cut into 1-inch cubes
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon honey
• 2 cloves garlic cloves, minced
• ¼ teaspoon dried red chili flakes
• 4 cups low-sodium chicken or pork broth
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 2 pods star anise pods
• 1 piece cinnamon stick
• 8 oz dried cao lau noodles or wonton noodles
• 1 cup fresh bean sprouts
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 2 medium shallots, thinly sliced
• 2 tablespoons vegetable oil for frying
• ¼ cup roasted peanuts, crushed
• ¼ teaspoon white pepper

Instructions

1. 1

   Cut 12 oz of pork shoulder into roughly 1-inch cubes. Peel and mince 2 garlic cloves. Slice 2 medium shallots into paper-thin rounds — use a mandoline if you have one, or a very sharp knife. Measure out all other ingredients and set aside. This is the Vietnamese noodle soup you'll be building, so prep now makes cooking smooth.

2. 2

   Set a 12-inch heavy skillet or Dutch oven over medium-high heat and let it preheat for 2 minutes. You want it hot enough that when you add the pork, it will sizzle immediately on contact — this creates flavor through browning, not steaming.

3. 3

   Working in batches so you don't crowd the pan, add the pork cubes and cook undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom. Use tongs to flip each piece and brown the other sides for another 2-3 minutes. Transfer the browned pork to a plate — do not cook through; you're building color and flavor now.

4. 4

   In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon honey, the minced garlic, and 0.25 teaspoon dried red chili flakes. Return all the browned pork to the skillet and pour the marinade over it, stirring to coat evenly. Let it sit for 1 minute so the flavors begin to penetrate the meat.

5. 5

   Pour 4 cups of chicken or pork broth into the skillet with the pork. Add 1 tablespoon fish sauce, 1 teaspoon palm sugar or brown sugar, 2 star anise pods, and 1 cinnamon stick. Stir well to combine and break up any browned bits stuck to the bottom — those bits hold concentrated flavor.

6. 6

   Bring the broth to a gentle simmer over medium heat. You should see small, lazy bubbles breaking the surface, not a rolling boil. Partially cover the pot with a lid, reduce heat to medium-low, and simmer for 15-20 minutes until the pork is fork-tender and cooked through. The broth should smell aromatic and savory.

7. 7

   While the pork cooks, bring a separate large pot of water to a rolling boil over high heat. You'll use this to cook the noodles just before serving — fresh-boiled noodles have the best texture.

8. 8

   Set a small skillet over medium heat. Add 2 tablespoons vegetable oil and let it heat for 1 minute until it shimmers and moves easily in the pan. Carefully add the sliced shallots in a single layer — they will sizzle and pop gently.

9. 9

   Stir frequently and watch closely, cooking for 5-7 minutes. The shallots will go from pale and raw to light golden to deep amber. You want them golden-brown and crispy, with some darker pieces for depth of flavor. The moment they look golden, transfer them to a paper towel-lined plate with a slotted spoon — they will continue to crisp as they cool. Set aside.

10. 10

    Bring your pot of water back to a rolling boil. Add 8 oz dried cao lau or wonton noodles and cook according to package directions, usually 2-3 minutes, stirring gently to separate them. Taste a strand — it should be tender but with a slight chew, not mushy. Drain in a fine-mesh strainer and divide between two deep bowls.

11. 11

    Ladle the hot broth and pork over the noodles, making sure each bowl gets plenty of pork pieces. Discard the star anise and cinnamon stick, or leave them in for visual appeal if you like — guests should know not to eat them.

12. 12

    Top each bowl with a generous handful of fresh bean sprouts, some fresh mint leaves, and fresh cilantro. Scatter the crispy fried shallots over the top, then sprinkle with 0.25 teaspoon white pepper for a subtle heat and brightness that's typical of Northern Vietnamese soups. Finish with a handful of crushed roasted peanuts for texture and richness. Serve immediately while the broth is still steaming hot.

Tools you’ll need

• 12-inch heavy skillet or Dutch oven
• tongs
• small bowl
• whisk
• large pot for broth
• lid
• separate small skillet
• slotted spoon
• paper towels
• fine-mesh strainer
• two deep bowls
• ladle

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