Bring 2 liters of water to a boil in a large pot. Add 1/2 teaspoon of salt.
Add the Cao Lau noodles and cook according to package instructions until al dente, usually about 3-4 minutes.
Drain and rinse the noodles under cold water to stop the cooking process. Set aside.
In a bowl, marinate the thinly sliced pork with 1/2 teaspoon of sugar and 1/2 teaspoon of soy sauce. Let it sit for about 10-15 minutes to absorb the flavors.
Heat a pan over medium heat and add a little oil. Cook the marinated pork slices until they are cooked through and slightly caramelized. Remove from heat and set aside.
In a saucepan, heat the pork broth over medium heat until it simmers.
Add sesame oil, sugar, soy sauce, and garlic powder (if using). Stir well to combine and simmer for another 2-3 minutes.
Divide the cooked noodles into serving bowls.
Top each bowl with the cooked pork slices.
Ladle the hot broth over the noodles and pork, ensuring each bowl gets an equal amount of broth.
Garnish each bowl with fresh herbs (mint, cilantro, Thai basil), bean sprouts, crispy pork rinds (if using), and a lime wedge on the side.
Serve immediately while hot. Optionally, provide chili slices for those who enjoy extra spice.
Recipe Notes
Cao Lau noodles are traditionally made from a specific type of rice soaked in water from a particular well in Hoi An, which gives them their unique texture and flavor. If you cannot find Cao Lau noodles, you can substitute with other thick rice noodles or udon noodles.
Adjust the seasoning of the broth according to your taste preference. Some variations include adding more soy sauce for saltiness or more sugar for sweetness.
Cao Lau is best enjoyed fresh and hot, straight after assembly. The combination of savory pork, aromatic herbs, and flavorful broth makes it a delightful and satisfying meal.
Crispy rice crackers or fried noodles add a crunchy texture to the dish.