Omani-style Cao Lầu

Ingredients

In this Omani adaptation of Cao Lầu, the traditional Vietnamese flavors are enhanced with Omani spices and ingredients. The saffron-infused broth adds a distinct aroma and a touch of luxury to the dish. Additionally, the use of Omani spices like cardamom, turmeric, and cumin elevates the flavor profile, creating a unique fusion of Vietnamese and Omani cuisines. We alse have the original recipe for Cao lầu, so you can check it out.

• 250g (8.8 oz) thick rice noodles 250g (8.8 oz) thick rice noodles
• 300g (10.6 oz) pork loin, thinly sliced 300g (10.6 oz) pork loin, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• Fresh herbs (such as cilantro or mint) for garnish Fresh herbs (such as cilantro or mint) for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 24g
• Fiber: 2g
• Salt: 2.5g

Preparation

1. 1.
   Cook the rice noodles according to package instructions. Drain and set aside.
2. 2.
   In a bowl, combine the sliced pork, minced garlic, ground cardamom, ground turmeric, ground cumin, salt, and black pepper. Mix well and let it marinate for 15 minutes.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
4. 4.
   Add the marinated pork to the pot and cook until browned and cooked through.
5. 5.
   In a separate small bowl, soak the saffron threads in 2 tablespoons of hot water for 5 minutes.
6. 6.
   Pour the chicken broth into the pot with the pork and onions. Add the saffron-infused water, soy sauce, and lime juice. Stir well and bring to a simmer.
7. 7.
   Divide the cooked rice noodles among serving bowls. Ladle the hot broth, pork, and onions over the noodles.
8. 8.
   Garnish with fresh herbs and serve hot.

Treat your ingredients with care...

• Saffron — To extract the maximum flavor and color from saffron threads, soak them in hot water for a few minutes before adding them to the dish.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the broth.
• For a vegetarian version, substitute the pork with tofu or mushrooms.
• To enhance the aroma, toast the ground spices (cardamom, turmeric, and cumin) in a dry pan before adding them to the marinade.

Serving advice

Serve Omani-style Cao Lầu hot in individual bowls, allowing each person to garnish their own bowl with fresh herbs according to their preference. Accompany the dish with lime wedges for an extra burst of citrus flavor.

Presentation advice

To create an appealing presentation, arrange the sliced pork, onions, and fresh herbs on top of the noodles before pouring the hot broth over them. The vibrant colors of the ingredients will make the dish visually enticing.