PAO CAI RECIPE RECIPES
SICHUAN PICKLED VEGETABLES – PAO CAI – YAN CAN COOK
Provided by Chef Yan
Number Of Ingredients 14
CAO LAU (VIETNAMESE NOODLE BOWL) RECIPE | ALLRECIPES
Cao lau is made with noodles, pork, and greens traditionally found only in the town of Hoi An, Vietnam. This recipe approximates authentic cao lau with easier-to-find ingredients. Use fresh rice noodles about the same thickness of linguine.
Provided by Michael Kuhn
Categories World Cuisine Asian Vietnamese
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 16
Steps:
- Whisk soy sauce, garlic, Chinese 5-spice, sugar, paprika, and chicken bouillon together in a large glass or ceramic bowl. Add pork cubes and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
- Remove pork from marinade and shake off excess. Discard remaining marinade.
- Heat oil in a large skillet or wok over medium heat. Cook and stir pork in hot oil until browned, 4 to 7 minutes. Add water; cook and stir until water evaporates and pork is cooked through, about 2 minutes more.
- Bring a large pot of water to a boil. Rinse rice noodles under cold water and gently break noodles apart. Immerse noodles in boiling water until about half tender, about 30 seconds. Add bean sprouts to the water and noodles; continue cooking until tender but still firm to the bite, about 30 seconds more. Drain.
- Combine noodles and pork mixture together in a large serving dish. Top noodles with lettuce, green onion, basil, cilantro, and crispy chow mein.
Nutrition Facts : Calories 487.9 calories, CarbohydrateContent 78.1 g, CholesterolContent 49 mg, FatContent 8.1 g, FiberContent 2.6 g, ProteinContent 23.7 g, SaturatedFatContent 1.7 g, SodiumContent 373 mg, SugarContent 3.5 g
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