Cao Lau is one of the most geographically specific dishes in the world - it is said to be impossible to replicate authentically outside of Hoi An because the noodles require water drawn specifically from the ancient Cham wells of Ba Le in the old town. The thick, chewy, slightly yellow noodles have a unique texture from lye water and rice ash, topped with sliced char siu-style pork, crispy croutons made from the same noodle dough, and a small amount of broth that barely pools beneath the ingredients.
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pork shoulder overnight in a mixture of five-spice powder, hoisin sauce, honey, soy sauce, garlic, and a splash of rice wine. The pork should be thoroughly coated.
the pork at 400F for 25 minutes , basting every 10 minutes with the reserved marinade mixed with additional honey. The exterior should be caramelized, slightly charred at the edges, and deeply red.
Slice the pork thin against the grain. Reserve some marinade glaze.
For the crispy croutons (banh da), take a handful of noodles and them in 1 cm of hot oil until puffed and crispy. Drain on paper towels.
Cook the cao lau noodles according to package directions - they should be briefly and then briefly dry- in a wok with a touch of oil. Season with a small amount of the pork liquid.
Arrange noodles in shallow bowls. Top with sliced pork, fresh bean sprouts, fresh herbs, and a scattering of crispy noodle croutons. Add only a small amount of the rich pork liquid - Cao Lau is deliberately drier than most Vietnamese noodle dishes.
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