Cao Lầu with Crispy Pork Belly and Pickled Daikon
80% chuẩn vị · Vietnamese
A variation of Cao Lầu that emphasizes the crispy texture of pork belly and adds a tangy element with quick-pickled daikon radish for a refreshing contrast.
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Nguyên liệu
- Cao Lầu noodles400g
- Pork belly600g
- Garlic4 cloves, minced
- Fish sauce5 tbsp
- Sugar3 tbsp
- Soy sauce3 tbsp
- Daikon radish1/2 cup, julienned
- Rice vinegar1/4 cup
- Fresh herbs (mint, Thai basil)1 cup, chopped
- Bean sprouts1 cup
- Lime wedges4
- Chili peppers (sliced)1
- Wateras needed
- Saltto taste
- Black pepperto taste
Các bước
- 1
Score the skin of the pork belly. Rub with salt and pepper. Roast in a preheated oven at 200°C (400°F) for 45-60 minutes, or until the skin is crispy and the meat is cooked through. Let cool slightly, then cut into bite-sized cubes.
- 2
While pork is roasting, prepare the pickled daikon: combine julienned daikon with rice vinegar and 1 tsp sugar. Let sit for at least 30 minutes.
- 3
Prepare the broth: simmer pork belly bones (if available) or use water with aromatics like garlic and shallots, seasoned with fish sauce, soy sauce, and sugar. Strain the broth.
- 4
Cook Cao Lầu noodles according to package directions. Drain well.
- 5
To assemble, place noodles in a bowl. Top with crispy pork belly cubes, fresh herbs, bean sprouts, and pickled daikon.
- 6
Ladle a small amount of warm broth over the toppings. Serve immediately with lime wedges and sliced chili.
