Cao Lầu
Phở & Bún • Việt Nam
Về Cao Lầu (Hội An)
Hội An specialty — chewy noodles with pork, greens, and crispy croutons in minimal broth
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(for 1 medium bowl)
- 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) - optional
- 1/2 tsp Black pepper
- 1 tsp Vegetable oil
Instructions
- 1
Soak or cook the Cao Lầu noodles according to package instructions until al dente. Rinse under cold water, drain, and set aside.
7 minutes
Don't overcook noodles—firm texture is key to authentic Cao Lầu.
- 2
In a bowl, mix sliced pork with 1 tbsp soy sauce, half the minced garlic, and black pepper. Marinate for 10 minutes.
10 minutes
Marinating ensures the pork is flavorful and tender.
- 3
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.
5 minutes
Avoid overcooking pork to keep it juicy and lean.
- 4
Add fish sauce and remaining soy sauce to the pan. Stir well to combine, then remove from heat.
2 minutes
Deglaze the pan for a more aromatic sauce.
Why This Dish 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.
Cao Lầu (Hội An) is a balanced noodle dish featuring lean pork for high-quality protein, fresh herbs and vegetables for vitamins A, C, and K, and complex carbohydrates from rice noodles. The generous use of greens provides antioxidants and fiber, supporting digestive health and immunity. Using reduced sodium soy sauce and minimal oil helps keep this dish low in saturated fat and sodium, making it suitable for heart health and weight management.
Pro Tips
- 💡Soak dried Cao Lầu noodles in hot water, not boiling, to preserve their chewy texture.
- 💡Marinate the pork ahead of time for deeper flavor.
- 💡Serve with plenty of fresh herbs for authentic taste and nutrition.
Storage & Serving
Store leftover noodles, pork, and vegetables separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to retain freshness and texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 135.0 kcal |
| Protein | 8.0 g |
| Carbohydrates | 18.0 g |
| Total Fat | 4.0 g |
| Fiber | 1.0 g |
