Ingredients for making Cao Lau

Flour No. 11 (all-purpose flour): 200gr; Finely ground rice flour: 200gr; Tapioca starch: 140gr; Pork: 500gr (belly/shoulder/thigh); Pork bones: 500gr; Minced garlic: 2 tablespoons; Soy sauce: 3 tablespoons; Five-spice powder: 1 teaspoon; Onion: 1 medium; Herbs to eat with; Spices (salt, pepper, sugar...).

How to make Cao Lau

Broth cellar

Rinse pork bones with clean water several times, put in a basket, drain. Put bones in a pot with 3-4 cups of filtered water, turn on the stove, boil over high heat for 10 minutes.

Be sure to skim off the foam, cook for the right amount of time, then take the bones out and wash them again with water. Put the bones in a new pot with 3 liters of filtered water, 1 onion and 3 teaspoons of salt.

Turn on the stove to boil then reduce heat to simmer for at least 1 hour. Note: Do not close the pot lid, skim off the foam on the surface to make the broth clearer.

Mix the flour and make the cao lau noodles

Put 14g of flour, 140g of rice flour and tapioca starch, 1 teaspoon of salt in a large bowl, mix well together.

Slowly pour hot water into the flour bowl, mix well until the mixture sticks together into a mass. Add 2 tablespoons of cooking oil, knead well until everything is combined.

Knead continuously for 30-40 minutes until the dough is smooth and elastic, not sticky to your hands. While kneading, if the dough is too sticky, add more flour, if the dough is too dry, add more water.

Once the dough has been kneaded, cover it with a towel and let it rise for at least 20 minutes. Divide the dough into 3 equal parts. Roll each part into a long thin sheet and use a knife to cut it into small noodles the size of chopsticks.

Place the steamer on the stove, line the steamer with parchment paper. Steam the noodles for 10 minutes until cooked.

Note, covering the pot lid with a towel will help the noodles not become waterlogged and soggy.

Making char siu

Wash the pork and drain. Then marinate the meat for at least 30 minutes with 1 teaspoon of seasoning powder, 1 teaspoon of ground pepper, 1 teaspoon of five-spice powder, 3 tablespoons of soy sauce and minced garlic.

Heat a large pan, add cooking oil, then add the marinated meat and fry on all sides. When the meat is cooked, drain off the excess oil. Add the marinade and 4-5 tablespoons of bone broth. Reduce heat and cook the meat for 30 minutes until tender.

Cook the broth

Simmer the char siu until tender, remove and let cool. Add 2 cups of bone broth to the meat broth, turn on the heat and bring to a boil, then season to taste.

Making Cao Lau Hoi An

Add some herbs and bean sprouts (pre-boiled) to the bowl, then add the steamed cao lau noodles on top. Cut the char siu into bite-sized pieces and arrange them on top of the bowl for a nice presentation. Pour in about 5-6 tablespoons of cao lau broth and the dish is complete.

Cao Lau dish according to this recipe not only has a delicious taste but is also very beautiful with many attractive colors. The thick, smooth noodles blend with the rich broth and fragrant meat, when eaten, mix everything together for a delicious taste.

Source: https://giadinh.suckhoedoisong.vn/neu-ban-thich-an-cao-lau-chuan-vi-xu-quang-hay-lam-theo-cong-thuc-duoi-day-172250410151832981.htm