This week on Two Souls One Spoon we are reliving our experience in Vietnam, cooking a traditional pork noodle dish from Hoi An – Cau Lau.
800g Udon noodles
800g Pork loin
80g bean sprouts
10g pork crackle
100g watercress/ lambs lettuce
30g fresh herbs (mint/thai basil)
1 red chilli sliced
4 spring onions sliced
salt and pepper to taste
Glug of vegetable oil
4 slices of lime
For the marinade
2 Tbsp fresh turmeric chopped
2 Tbsp fresh garlic chopped
5 Tbsp regular soy sauce
2 Tbsp five spice powder
3 Tbsp honey
5 Lemongrass finely chopped
2 fresh chillis chopped
- To make the marinade crush the lemongrass, turmeric, garlic, chillis in a large pestle and mortar or blitz in a food processor.
- Then add in the soy sauce, honey and 5 spice powder and combine.
- Slice the pork into 3 large chunks and cover in the marinade before refrigerating for at least 1 hour.
- Once the pork has marinated, remove from fridge and heat a plug of vegetable oil in a large pan or wok.
- After a few minutes add the chunks of pork fat side down and until browned. Then flip the pork and cook on the other side for a further 2-3 minutes.
- Then add the remainder of the marinade, then top with water until the pork is covered.
- Bring to the boil and cook for 45 minutes until the pork is tender.
- For the noodles, boil a large saucepan of water and add the udon noodles and cook to instructed time. When one minute is left, add the bean sprouts.
- Drain the noodles and place in a bowl.
- Remove the pork from the pan and slice thinly before placing on top of the noodles.
- Strain the sauce and pour over the top of the pork and noodles.
- Then add the salad, spring onions, slices of red chill, lime, fresh herbs and pork crackle.
- Serve and enjoy.