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No need to go to Hoi An, even at home you can enjoy the specialties of the old town thanks to the meticulous recipe below.

Hoi An high floor


– 1 kg of lean shoulder meat with a little fat
– 1 tablespoon of granulated salt
– 1/2 cup of black sugar
– 1 teaspoon of five spices
– 1/2 tablespoon seasoning
– 1/2 cup soy sauce
– A few cloves of garlic
– 2 bunches of dry noodles
– Price, basil
– Few fried dry ram (use spring rolls folded square pieces instead if there is no dry ram cake).


Soak the meat in dilute salt water and vinegar for about 15 minutes, then wash and marinate the meat with salt. Cut the meat to a large size, squeeze with your hands to absorb the salt, then add the sugar, five flavors, and seasoning seeds.

– After marinating the meat for about 1-2 hours, add soy sauce and crushed garlic to marinate together.

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– Put the oil in a pan, fry the meat until golden brown, remember to turn the meat often so it doesn’t burn, then put all the marinade in and bring to a boil, cover and lower the heat to low.

– About 10 minutes turn the meat once for the meat to absorb the spices, after about 1 hour, drain the meat from the pot to another pot to make the broth. The meat in the pot is dried. Let the meat cool completely after 10 minutes, then slice thinly.

– As for the chan, bring it to a boil again and add more soy sauce if desired. Because Cao Lau noodles are dry noodles with little water, the water must be a bit dark when soaked into the new noodles.

– Dried Cao Lau soaked for a few hours with hot water, soaked and drained a few times to remove the oil from the noodles. Before taking out the noodles to the basket, cook a pot of boiling water for the noodles to stir for about 1 minute, then drain and use immediately.

– Put some blanched sprouts in the bottom of the bowl, then add the noodles and top with the meat. Pour in the broth and add some pieces of fried ram with some chili powder and herbs.

– The noodles will smell better if you add a little soy sauce.

Hoi An high floor

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