Cao Lau (Hoi An Noodles)

Cao lau is a distinctive noodle bowl associated with Hoi An, served more like a dressed noodle dish than a soup. Chewy rice noodles sit in just enough savoury broth to moisten them, with slices of deeply browned five-spice pork providing sweetness, saltiness and richness. Fresh bean sprouts, mint and coriander keep the bowl bright, while fried onion adds crisp texture. It is a practical dinner when you want something aromatic and satisfying without a heavy broth, and the final assembly lets the herbs, pork juices and hot stock do much of the flavour work.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Vietnamese regional noodle bowl
Flavor profile Savoury • Umami-rich • Herby
Techniques Roasting • Boiling • Bowl assembly
Key equipment Oven • Roasting pan • Saucepan
Cooking style Make-ahead friendly
Time commitment Under 2 hours

Why this recipe works

  • Distinctive texture contrast: Chewy noodles, crisp bean sprouts, fried onion and sliced roast pork give the bowl its characteristic mix of soft, fresh and crunchy elements.
  • Savoury depth: Five-spice, soy sauce, roast pork juices and hot stock create a concentrated broth without turning the dish into a full noodle soup.
  • Built fresh in the bowl: Keeping the broth light and adding herbs at the end preserves freshness while letting each bowl be assembled just before serving.

Get the most out of this recipe

Authenticity notes

  • Hoi An style: Cao lau is closely associated with Hoi An and is typically served with only a small amount of broth, so the noodles remain the focus rather than becoming a soup.
  • About the noodles: Traditional cao lau uses a distinctive chewy noodle; rice noodles are a practical alternative, though the texture will be softer.
  • Home-style adaptation: Roasting marinated pork shoulder gives a savoury, aromatic topping that fits the spirit of the dish while keeping the method accessible.

Texture tips

  • Keep the noodles clean-tasting: Drain the noodles thoroughly before assembling so excess starch does not cloud or thicken the broth.
  • Aim for bite, not softness: Stop cooking the noodles when they are just tender, as they will soften slightly once the hot stock is spooned over.
  • Add crunch last: Scatter the fried onion over the finished bowls immediately before serving so it stays crisp.

Make-ahead tips

  • Roast the pork in advance: The pork can be cooked ahead, chilled and sliced when needed, making final assembly much faster.
  • Keep fresh elements separate: Store pork and broth away from the noodles, herbs, bean sprouts and fried onion to protect their texture.
  • Reheat before assembling: Warm the pork and broth until piping hot, then combine with freshly cooked noodles and raw toppings just before serving.

Serving ideas

  • Fresh herb finish: Tear mint and coriander over the bowls at the end so their aroma stays bright.
  • Extra crunch: A final handful of fried onion reinforces the contrast between the tender pork, noodles and broth.

Equipment you'll need

Colander Cutting board Mixing bowl Oven Roasting pan Saucepan
Ingredients
Instructions
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  1. Heat the oven to 200°C (390°F). Finely grate the garlic into a bowl, then stir in the caster sugar, soy sauce and Chinese five spice powder.
  2. Add the pork shoulder and turn to coat well. Leave to marinate at room temperature while the oven heats, about 15 minutes.
  3. Place the pork in a roasting pan and pour over any remaining marinade. Roast for 35 to 45 minutes, turning once, until deeply browned and cooked through.
  4. Tip the chicken stock into a saucepan and bring to a gentle simmer. Keep it hot on a low heat so it is ready for serving.
  5. Bring a large saucepan of water to the boil. Cook the rice noodles until just tender, then drain well in a colander.
  6. Thinly slice the roast pork and keep any resting juices. Divide the noodles between bowls, top with pork and bean sprouts, then spoon in a small amount of hot chicken stock and a little of the pork juices for extra savouriness.
  7. Tear the fresh mint and fresh coriander over the top. Finish each bowl with fried onion and serve straight away.

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Recipe notes

Tips

  • For the best texture, cook the noodles until just tender, then drain thoroughly so the broth stays clear rather than starchy.
  • When roasting, aim for a deep mahogany colour on the pork as this adds the characteristic savoury sweetness to the bowl.
  • If serving anyone vulnerable, make sure the pork is cooked through and piping hot before slicing and serving.

Substitutions

  • Replace Pork shoulder with Pork belly for a richer, more indulgent roast and slightly shorter roasting time.
  • Replace Chicken stock with water for a lighter bowl, then use an extra splash of Soy sauce to keep the broth savoury.

Storage

  • Refrigerate up to 3 days
  • Store roast pork and broth separately from the noodles and herbs in the fridge. Reheat the pork and broth until piping hot, then cook fresh noodles and assemble with fresh bean sprouts, herbs and fried onion for the best texture.

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Recipe overview

  • Servings: 4 bowls
  • Total time: 1h 45min (40min active)
  • Difficulty: Medium
  • Cuisine: Vietnamese
  • Allergens:
    Soybeans
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Equipment you'll need

Colander Cutting board Mixing bowl Oven Roasting pan Saucepan
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Caster sugar

1 cup ≈ 200 g
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Chicken stock

1 cup ≈ 240 ml
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1 cup ≈ 240 ml
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