Cao Lầu (Vietnamese Pork Noodles with Greens)
Cao lầu is a noodle dish from Hội An in Vietnam's Quang Nam Province, and this version shows why it travels well. Pork is fried hard with garlic, soy sauce and five-spice until sticky and dark, then piled over chewy Hokkien-style noodles, crisp sprouts and a bed of raw herbs. Croûtons add crunch and fresh chiles add heat. The whole thing comes together in one pan and one pot.
Instructions
Heat the vegetable oil in a pan with the paprika or turmeric until the oil takes on a rich color.
Add the pork, smashed garlic, soy sauce, sugar, chicken stock powder and five-spice powder. Fry for 3 minutes, stirring so the meat colors evenly.
Stir in 1 tablespoon of water and fry for 2 minutes more, until the pork is cooked through and coated in a glossy sauce. Take the pan off the heat and set it aside.
Bring a pot of water to a boil. Add the bean sprouts and cook for 1 to 2 minutes until they soften, then lift them out.
Put the noodles into the same boiling water and cook for 2 minutes, then drain them well.
Lay lettuce and Asian greens in a bowl and pile the noodles on top. Spoon over the pork, then finish with chopped spring onions, croûtons and fresh chiles. Add the sprouts to the bowl as well.
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