Cao Lầu is the soul of Hội An—chewy noodles, smoky pork, and fresh herbs all in one bowl. Hard to recreate abroad with its special local touch, but here I am in Germany, giving it my best shot in my little Asian kitchen.
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
What is Cao Lầu?
If you translate it word for word, “Cao” means “high” and “Lầu” means “upper floor.” Back in the day, people in Hội An enjoyed this special noodle dish on the upper floors of ancient houses, where they could savor good food while overlooking the charming town below.
Hội An in the 17th century wasn’t just a sleepy riverside town—it was a buzzing trading port under the Nguyễn lords. Merchants from China, Japan, India, and even Europe all passed through, leaving their footprints not only in architecture but also in food.
That’s why Hội An cuisine feels like a tapestry woven with different influences. Many dishes like Cao Lầu, Mì Quảng, rose dumplings, and even sweet black sesame soup (Chí Mà Phủ) tell little stories of those cultural exchanges.
For me, Cao Lầu always feels a bit Japanese at heart—the thick, chewy noodles remind me of udon, while the spiced pork topping (thịt xíu) is almost like Japanese chashu (not to be confused with the Chinese char siu).
But what makes Cao Lầu truly Hội An is how locals blended those foreign touches with local gems—fresh herbs from Trà Quế village, crisp greens, and that signature smoky broth.
The result? A bowl that feels both familiar and completely unique, a dish you really can’t miss when you’re in Hội An.
Ingredients for Cao Lầu (My Version Abroad)
Noodles & Crispy Crackers
In Hội An, Cao Lầu always comes with those iconic thick noodles and crunchy rice crackers (bánh ram).
Both are traditionally made with lye water from the ashes of certain plants on the Cham Islands and water from the ancient Bà Lễ well. Sounds a bit mythical, right? Honestly, I think that’s more of an old tale passed down.
Since I can’t get Hội An noodles here in Germany, I usually swap them with udon noodles—they’re chewy and quite close in texture.
Sometimes I even go with egg noodles, and to be honest, I love this version more because they soak up the sauce beautifully. When made this way, it tastes a lot like Vietnamese dry noodles (Mì Khô).
As for the crispy crackers, my little trick is using deep-fried wonton wrappers. Super simple, and I actually adore the crunch they bring.
Pork
Traditionally, shoulder cuts are common, but pork belly or shoulder works just as well. For my recipe, I stick with pork belly—it gives that juicy, flavorful bite.
Seasonings & Marinade
- 5-spice powder: A must. I recommend Vietnamese 5-spice since it’s slightly different from the Chinese blend.
- Shallots & garlic: Fresh ones bring the best flavor, but in a pinch, garlic and onion powder will do.
- Annatto oil: This gives the pork that beautiful red hue. No annatto? Just mix paprika with oil—it works.
- Soy sauce: Unlike most Vietnamese marinades, this one leans on soy sauce, thanks to its Chinese and Japanese influence. A light soy sauce is perfect.
- Sugar & chicken powder: Just a touch of each to round out the flavors.
Salads & Herbs
No Cao Lầu is complete without the fresh greens. Gather what you have—lettuce, baby mustard greens, cucumber, bean sprouts. Then bring in the herbs: mint or peppermint (non-negotiable for me), Thai basil, cilantro, and if you can find it, shiso (lá tía tô).
For heat, I like adding sliced green chilies—jalapeñ
Instructions
Step 1. Marinate the Pork
- In a bowl, mix sugar, chicken powder, five-spice powder, minced garlic, minced shallot, soy sauce, and annatto oil (or a mix of cooking oil and paprika).
- Rub the pork thoroughly with the marinade so every piece is coated. Cover and refrigerate for at least 2–3 hours, or ideally overnight.
- Optional: Cut the pork into 2–3 inch (5–7 cm) strips or chunks to speed up marinating. Don’t trim the fat—it adds flavor and richness.
Step 2. Cook the Pork
- Heat some cooking oil in a pot or wok over medium-high heat. Scrape off any garlic or shallot sticking to the meat.
- Brown the marinated pork on all sides until golden. Add the remaining marinade and just enough water to cover the pork. Cover and simmer over medium-low heat for 40–45 minutes.
- After 40–45 minutes, remove half of the sauce and set aside. Keep simmering the pork until the remaining sauce thickens into a glaze.
- Take the pork out and let it rest for 10 minutes before slicing.
- Adjust the reserved sauce with extra soy sauce or sugar if needed. Keep over low heat until fully combined—this will be poured over the noodles later.
Step 3. Prepare Noodles, Crackers & Vegetables
- Cook udon or egg noodles according to package instructions and drain well.
- Cut wonton wrappers into quarters and deep-fry until golden and crispy.
- Wash and drain all vegetables and herbs. Shred lettuce into thin strips.
Step 4. Assemble the Bowl
- Place the cooked noodles in a serving bowl.
- Layer the vegetables, herbs, and sliced pork on top.
- Sprinkle with crispy wonton wrappers.
- Pour the reserved sauce over everything.
- Mix well before eating. Add a squeeze of lime or a drizzle of chili, Vietnamese lemongrass chili oil, or Hoi An chili sauce for extra kick.
Tips for Making Cao Lầu at Home
Recreating authentic Cao Lầu outside of Hội An can feel like a mini adventure. Here are a few tips I’ve picked up while experimenting in my kitchen in Germany:
Noodles matter, but don’t stress too much. True Cao Lầu noodles are made with lye water from Hội An, which is impossible to get abroad. Udon or egg noodles work beautifully—they’re chewy and hold the sauce well.
Balance the textures. The magic of Cao Lầu comes from contrast: tender pork, soft noodles, crunchy crackers, and fresh, crisp herbs. Don’t skip the fried wonton wrappers—they’re my little cheat for that perfect crunch.
Layer flavors gradually. The pork marinade is where the depth begins, but the sauce you pour over the noodles ties everything together. Taste and adjust with sugar or soy sauce before serving.
Fresh herbs are non-negotiable. Mint, Thai basil, shiso, or even simple cilantro elevate the dish from good to unforgettable. I love adding a mix of whatever I can find at the Asian store or my garden.
Customize your heat. I like a little kick from green chilies or Hoi An chili sauce, but it’s all up to your taste. Lime juice at the end brightens the whole bowl beautifully.
Indulge in more authentic and delicious Vietnamese recipes
(Northern Vietnamese rice noodles with grilled pork)
(Bánh Mì)
(Vietnamese Dipping Fish Sauce)
Cao Lầu (Hoi An’s Braised Pork Noodle Bowl)
Ingredients
5-spice Pork (Thịt Xíu)
- 1 pound pork belly (ham cuts, pork butt, pork shoulder) (450g)
- 3 tbsp all-purpose soy sauce (to your taste)
- 1 tbsp granulated sugar (to your taste)
- 1 tsp chicken powder (to your taste)
- 1 tbsp minced garlic (or 1 tsp garlic powder)
- 1 tbsp minced shallot (or 1 tsp onion powder)
- 1 tsp five-spice powder (Vietnamese five-spice powder works best)
- 2 tbsp annatto oil (or 2tbsp cooking oil + 1/2 tbsp paprika powder)
- 1 cup water (250ml)
Other Ingredients
- Cao Lầu Dry Noodles (substituted with Udon Noodles or Egg Noodles)
- Cao Lầu Crackers (Bánh Ram) (substituted with Wonton Wrappers)
- Vegetables (lettuce, baby mustard greens, mung bean sprouts, cucumber…) (use what you have on hand)
- Herbs (peppermint – must-have, Thai basil, cilantro, purple perilla…)
- Green chilis (jalapeño, Korean green chili peppers)
- Lime
Instructions
Marinate the Pork
- In a bowl, mix together the sugar, chicken powder, five spice powder, minced garlic, minced shallot, soy sauce, and annatto oil to make the marinade.
- Marinate the pork with the mixture. Cover and refrigerate for at least 2-3 hours, or preferably overnight.
- You could slice the pork into strips or chunks (about 2-3 inches or 5-7cm thick) for quicker marination. Still keep the excess fat intact.
Braise the Pork
- In a pot or wok, heat some cooking oil over medium-high heat. Brown the marinated pork until it turns golden-brown on all sides, scraping off any garlic and shallot clinging to the meat.
- Pour in any remaining marinade and enough water to just cover the pork (about 1 cup or 250ml). Cover the pot with a lid, reduce the heat to medium-low, and simmer for 40-45 minutes.
- After simmering, remove half of the sauce and transfer it to another pot. Continue simmering the pork until the remaining sauce thickens into a delicious glaze.
- Once the pork is cooked, remove it from the pot and let it rest for about 10 minutes before slicing.
- Taste and adjust the reserved sauce with more soy sauce and sugar as needed. Simmer over low heat until all the ingredients are fully blended. This sauce is intended for use with the noodles.
Prepare Other Ingredients
- Cook the noodles (Cao Lầu noodles, udon noodles, egg noodles) following the instructions on the package. After cooking, drain them thoroughly.
- Cut the wonton wrappers into quarters. Deep-fry them until they achieve a golden color and turn crispy, being careful as they can easily burn.
- Wash and drain the vegetables and herbs thoroughly. Cut the lettuce into thin strips.
Assemble & Enjoy
- Place the noodles in a serving bowl, then arrange the vegetables, herbs, and sliced pork over the noodles.
- Top the bowl with the crispy crackers and pour the prepared sauce over the ingredients.
- To enjoy, mix all the ingredients together. You can add a squeeze of lime or serve with chili, Vietnamese chili oil or Hoi An chili sauce for an extra spicy kick.
