Tuesday, August 18, 2020

Cao Lầu

 

Ingredients:

  • 2 medium shallots, finely chopped
  • 2 lemongrass stalksf chopped
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (nuoc nam)
  • 1 tablespoon hot chili paste (optional)
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1½ teaspoons Chinese five-spice powder (ngũ vị hương)
  • 1 pound boneless pork shoulder 
  • 1 pound skin-on pork belly
  • 2 tablespoons vegetable oil
  • 6 garlic cloves, finely chopped
  • Marinate for 3+ hours or overnight in the fridge. 
  •  
  • Cook pork, turning occasionally, until browned all over, 10–15 minutes
  • Pour off all but 1 Tbsp. fat from pot. Add garlic and cook, stirring. Add reserved marinade and 4 cups water and bring to a boil. Add pork, reduce heat, and simmer, partially covered, turning pork occasionally.  Serve with noodles. 
  • Noodles 
  • ½ cup plus 1 Tbsp. vegetable oil
  • 4 wonton or egg roll wrappers, cut into 4 squares
  • 1 pound dried wide rice noodles
  • Add veggies suchs as mung beans sprouts,mint, cilantro, and Thai basil)

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