A specialty of Hoi An, Vietnam, cao lau combines thick noodles and thinly sliced beef with a lightly dressed, spiced broth and fresh herbs. Crisp fried noodle pieces add a contrast in texture.
Marinate the beef slices in soy sauce, brown sugar, and garlic for 15 minutes.
Boil the noodles for 6–8 minutes, then drain. Fry some of them in oil over medium heat for 3 minutes, until crisp.
Sear the beef in oil over high heat for 4–5 minutes. Add the broth and cook for another 3 minutes.
Place the noodles in a bowl, then top with the beef, its sauce, bean sprouts, and fresh herbs.
Store the ingredients separately in the refrigerator for up to 2 days; the assembled dish is best eaten fresh.
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