Cau Lau – Hoi An noodles
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Ive just come back from a trip to Vietnam where I discovered Cau Lau, a noodle dish found in the ancient town of Hoi An. This noodle dish differs from typical Vietnamese noodle dishes, as it is not a soup. The noodles are light to eat, but thick and chewy and are coated in a tasty marinade and served with fresh herbs, meat and vegetables.
Legend has it that this dish can only be made with water from the ancient Ba Le well, and that only lye ash from a tree grown on the nearby Cham Islands can be used in the making of the noodle dough, but I seem to have made a simple and tasty version here in Sydney using ingredients found in local markets.
- Japanese Soba noodles
- Bunch of mint
- Bunch of coriander
- Bunch of basil
- Spring onions
- 1 lime cut up
- 1 red chilli sliced thin
- 1 cooked chicken breast sliced thin
- 5 cloves garlic crushed
- 5 tablespoons soya sauce
- 2 teaspoon 5 spice
- 1 teaspoon sugar
WHAT YOU NEED TO DO
- Place noodles in boiling and boil until done, about 6 mins.
- Mix marinade ingredients together
- While noodles are cooking, boil 2 cups stock and add half the marinade, leave to simmer for a few minutes to reduce
- Break up the herbs, thinly slice the spring onion and place into bowls
- Mix remaining marinade with ½ cup stock and simmer in a small pot for a couple of minutes. Just before serving, add sliced cooked chicken to coat
- Drain noodles when done and add to the stock/marinade mixture and mix through before placing in bowls, on top of herbs
- Place chicken on top and a squeeze of lime juice.
- serve with a wedge of lime and slices of chilli