Cao Lầu (Vietnamese Noodle Bowl)

1. Whisk soy sauce, garlic, five-spice powder, sugar, paprika, and bouillon granules together in a large glass or ceramic bowl. Add pork; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.

2. Remove pork from marinade and shake off excess. Discard remaining marinade.

3. 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.

4. 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 water and noodles; continue cooking until noodles are tender yet firm to the bite, about 30 seconds more. Drain.

5. Combine noodles and pork mixture together in a large serving dish. Top with lettuce, green onions, basil, cilantro, and chow mein.

Tips

Rice noodles are very easy to overcook. They should be quite firm (al dente). They can be overcooked in just a few seconds, turning soggy and pasty. It is best to use fresh Vietnamese-style rice noodles of about 1/4-inch thickness. If you have not cooked with these before, work it out on your own before planning this dish for guests. Don't serve this dish with overcooked noodles.

You can substitute rice paper croutons or broken chicharonnes for the crispy chow mein noodles.

Editor's Note:

The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.