Cao Lầu — Hội An Pork Shoulder Noodles

Ingredients

• 1½ lb Pork Shoulder, in one piece
• 1 tbsp five-spice powder
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp sugar
• 5 cloves garlic, minced
• 3 shallots, minced
• 1 lb thick cao lầu or udon noodles
• 2 cups Bean Sprouts, blanched
• 3 cups mixed lettuce and Vietnamese herbs
• 1 cup crisp fried wonton squares
• 2 tbsp neutral oil
• 1½ cups pork stock
• 1 lime, in wedges
• 2 red chilies, sliced

Method

1. Rub the Pork Shoulder with five-spice, 2 tbsp fish sauce, the soy sauce, sugar, garlic, and shallots, and marinate at least 2 hours.
2. Sear the Pork Shoulder on all sides in the oil in a heavy pot, then add ½ cup water, cover, and braise on low for 45 minutes, turning every 15, until it reads 190°F (88°C) and yields to a fork.
3. Rest the Pork Shoulder 15 minutes, then slice it thin. Reduce the braising liquid with the pork stock and remaining fish sauce until you have a scant, dark, syrupy sauce — about ⅓ cup per serving, no more.
4. Boil the noodles until chewy rather than soft, drain, and rinse briefly so they stay springy.
5. Build each bowl with herbs and Bean Sprouts at the bottom, noodles on top, sliced Pork Shoulder over that, and a few spoonfuls of the concentrated sauce.
6. Crown with crisp wonton squares, chilies, and lime, and mix it hard before the first bite.