How to Make Cao Lầu (Hội An) (Traditional & Healthy Version)
Cao Lầu (Hội An) is a treasured Vietnamese noodle dish originating from the charming ancient town of Hội An in central Vietnam. This specialty stands out for its chewy rice noodles, flavorful sliced pork, crunchy bean sprouts, fresh herbs, and a light, aromatic broth. The unique texture of Cao Lầu noodles is traditionally attributed to water drawn from ancient Ba Le well and ash from local trees, but this recipe uses accessible techniques for a healthy, international approach while honoring its roots. Cao Lầu epitomizes the harmony of Vietnamese cuisine—balancing savory, sweet, and umami notes with fresh greens and lean protein. This dish is typically enjoyed in the mornings or at lunch, offering a satisfying yet light meal that reflects the vibrant food culture of Hội An. It’s visually stunning and delivers a unique sensory experience, making it a must-try for those seeking authentic Vietnamese flavors with a healthy twist.
Ingredients
- 200g Cao Lầu noodles (dried or fresh, thick rice noodles)
- 150g Lean pork loin (thinly sliced)
- 2 tbsp Soy sauce (reduced sodium preferred)
- 1 tbsp Fish sauce (Vietnamese nước mắm)
- 2 cloves Garlic (finely minced)
- 2 Shallots (finely chopped)
- 1 cup Bean sprouts
- 1 cup Fresh herbs (Vietnamese mint (rau răm), basil, cilantro)
- 4 leaves Lettuce (thinly sliced)
- 2 small pieces Rice crackers (bánh đa mè, optional for crunch)
- 1/2 tsp Black pepper
- 1 tsp Vegetable oil
Step-by-step instructions
Step 1 · Soak or cook the Cao Lầu noodles according to package instructions ...
Soak or cook the Cao Lầu noodles according to package instructions until al dente. Rinse under cold water, drain, and set aside.
Step 2 · In a bowl
In a bowl, mix sliced pork with 1 tbsp soy sauce, half the minced garlic, and black pepper. Marinate for 10 minutes.
Step 3 · Heat vegetable oil in a skillet over medium heat
Heat vegetable oil in a skillet over medium heat. Sauté shallots and remaining garlic until fragrant, about 1 minute. Add marinated pork and stir-fry until just cooked through.
Step 4 · Add fish sauce and remaining soy sauce to the pan
Add fish sauce and remaining soy sauce to the pan. Stir well to combine, then remove from heat.
Step 5 · Arrange lettuce
Arrange lettuce, bean sprouts, and fresh herbs in serving bowls. Top with cooked noodles, then add stir-fried pork.
Step 6 · Drizzle a small spoonful of the pan sauce over each bowl
Drizzle a small spoonful of the pan sauce over each bowl. Garnish with broken rice crackers (if using) and extra herbs.
Why this recipe is healthy
This healthy Cao Lầu recipe is nutrient-dense yet low in fat and calories compared to deep-fried noodle dishes. By using lean pork, fresh herbs, and a modest amount of oil, it reduces unnecessary saturated fats. The abundance of vegetables adds dietary fiber, while the light seasoning keeps sodium in check. This makes Cao Lầu an excellent choice for those seeking a wholesome, filling, and authentic Vietnamese meal.
A note on tradition
Cao Lầu is a culinary symbol of Hội An, a historic trading port in central Vietnam. It is said to reflect the town’s unique blend of cultural influences. Traditionally eaten for breakfast or lunch, Cao Lầu is celebrated for its singular noodle texture and local ingredients. The dish is closely associated with Hội An’s ancient streets and is a must-try for visitors seeking authentic Vietnamese street food experiences.