Cao Lau Hoi An

Ingredients

• 500 g thick fresh cao lau or udon-style rice noodles
• 600 g pork shoulder, in one piece
• 2 tsp Chinese five-spice powder
• 1 tbsp dark soy sauce
• 1 tbsp light soy sauce
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp ground white pepper
• 5 garlic cloves, crushed
• 3 shallots, halved
• 600 ml pork bone stock
• 2 tbsp neutral oil, plus 400 ml for deep frying
• 100 g fresh rice noodle sheets, cut into 3 cm squares
• 2 tbsp fish sauce
• 200 g bean sprouts
• 1 head of soft lettuce, torn
• 1 large handful mixed mint, perilla, cilantro and Vietnamese coriander
• 2 limes, cut into wedges
• 2 tbsp chilli sauce or fresh sliced chilli

Before you cook

• Rub the pork shoulder all over with the five-spice powder, both soy sauces, the sugar, salt, white pepper and crushed garlic.
• Cover the pork and leave it in the fridge for at least 1 hour, or overnight if you have time.
• Cut the rice noodle sheets into 3 cm squares and spread them on a tray to dry out for 30 minutes.
• Wash the bean sprouts, tear the lettuce and pick the herbs.

Steps

1. Take the pork out of the fridge 20 minutes before cooking so it loses its chill.
2. Heat 2 tbsp of oil in a heavy pot over medium-high heat.
3. Brown the pork on every side for about 8 minutes total until it is deeply coloured.
4. Add the halved shallots and fry for 1 minute.
5. Pour in the 600 ml of pork stock and bring it to a simmer.
6. Cover the pot, turn the heat to low and braise the pork for 50 minutes, turning it once halfway.
7. Lift the pork onto a board and let it rest for 15 minutes.
8. Strain the braising liquid into a clean pan and skim off most of the fat.
9. Simmer the strained liquid uncovered for 15 minutes until it reduces to about 350 ml and tastes strong.
10. Season the reduced broth with the 2 tbsp of fish sauce and keep it hot.
11. Heat the 400 ml of frying oil in a small deep pan to 180C.
12. Fry the dried noodle squares in batches for 40 seconds each until they puff and turn golden, then drain them on paper.
13. Slice the rested pork thinly across the grain.
14. Bring a pot of water to the boil and blanch the bean sprouts for 15 seconds, then lift them out.
15. Drop the thick noodles into the same water for 45 seconds, then drain them thoroughly.
16. Divide the lettuce and herbs between four bowls.
17. Add the blanched bean sprouts and then the hot noodles.
18. Lay the sliced pork over the noodles.
19. Spoon only 4 to 5 tbsp of the concentrated broth over each bowl so the noodles are glossed rather than swimming.
20. Top each bowl with a generous handful of the crisp fried noodle squares.
21. Serve at once with lime wedges and chilli, and tell everyone to toss the bowl thoroughly before eating.