Cao Lau

Ingredients

• •Cao lau noodles
• •Pork belly
• •Soy sauce
• •Five-spice powder
• •Bean sprouts
• •Fresh herbs
• •Rice crackers
• •Star anise

Steps

1. 1Marinate slices of pork belly in soy sauce, five-spice powder, and a little sugar for at least an hour.
2. 2Sear the marinated pork in a hot pan until the edges caramelize, then add a splash of water and simmer briefly until the pork is glazed and tender.
3. 3Cook thick, chewy cao lau noodles, which are traditionally made with water from a specific local well, in boiling water just until tender, then drain.
4. 4Toss the warm noodles with a small amount of the pork's cooking liquid so they take on a light golden color and savory flavor.
5. 5Arrange the noodles in a bowl and top with the sliced braised pork.
6. 6Scatter over a small handful of fresh bean sprouts and torn herbs such as mint and coriander, keeping the noodles mostly dry rather than soupy.
7. 7Crumble a few crisp rice crackers over the top for crunch.
8. 8Serve immediately at room temperature, as is typical from the noodle stalls of Hoi An's old town.