Cao Lau Recipe Vegetarian Style Made Easy and Delicious

Cao Lau is a beloved Vietnamese noodle dish originating from the ancient town of Hoi An. Known for its distinct texture and unique blend of flavors, this dish traditionally features pork and crispy croutons on top of thick noodles, bathed in a savory broth.

However, for those embracing a vegetarian lifestyle or simply looking to try something fresh and meat-free, a vegetarian version of Cao Lau is a delightful alternative. This recipe maintains the authentic taste and texture with a creative twist using mushrooms, tofu, and fresh herbs that bring depth and umami to every bite.

Perfect for a comforting dinner or an impressive dish to serve guests, this vegetarian Cao Lau is packed with fresh ingredients, aromatic herbs, and a light yet flavorful broth. It’s an excellent introduction to Vietnamese cuisine and a wonderful way to enjoy a healthy, vibrant meal.

Plus, it’s surprisingly easy to make at home with some simple ingredients and a few cooking tips.

Why You’ll Love This Recipe

This vegetarian Cao Lau recipe captures the essence of the original dish, offering a harmonious balance between chewy noodles, savory broth, and a medley of fresh greens and herbs. The use of shiitake mushrooms and tofu adds a rich umami flavor that satisfies the palate without the need for meat.

It is naturally gluten-free if you use the right noodles, and it’s packed with vibrant colors and textures that make every mouthful a joy.

Whether you’re a seasoned vegan or just exploring plant-based meals, this recipe is nourishing, flavorful, and offers a beautiful presentation. It’s also versatile enough to adapt with your favorite vegetables or herbs, making it a staple for your weekly meal rotation.

Plus, it’s a fantastic conversation starter if you’re inviting friends over for a unique culinary experience!

Ingredients

• 200g Cao Lau noodles (or thick rice noodles as a substitute)
• 150g firm tofu, cut into cubes
• 100g shiitake mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon vegetable oil
• 500ml vegetable broth
• 1 tablespoon hoisin sauce
• 1 teaspoon five-spice powder
• 1 teaspoon sugar
• Fresh greens: lettuce leaves, bean sprouts, and mint leaves
• 1 small cucumber, julienned
• 2 spring onions, chopped
• Fried shallots for garnish
• Lime wedges for serving
• Salt and pepper to taste

Equipment

• Large pot for boiling noodles
• Medium saucepan for broth
• Frying pan or skillet
• Knife and cutting board
• Serving bowls
• Colander or strainer
• Mixing spoon

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Add the Cao Lau noodles and cook according to package instructions until al dente, usually about 4-5 minutes. Drain and rinse under cold water to stop cooking and set aside.
2. Cook the tofu and mushrooms: Heat the vegetable oil in a frying pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the tofu cubes and shiitake mushrooms. Stir-fry for 5-7 minutes until the mushrooms are tender and tofu is lightly golden. Season with soy sauce and a pinch of pepper. Remove from heat and set aside.
3. Prepare the broth: In a medium saucepan, combine the vegetable broth, hoisin sauce, five-spice powder, and sugar. Bring to a gentle simmer over medium heat, allowing the flavors to meld for 10 minutes. Taste and adjust seasoning with salt and pepper as needed.
4. Assemble the dish: Place a handful of fresh lettuce, bean sprouts, and mint leaves at the bottom of each serving bowl. Add a generous portion of noodles on top.
5. Add tofu and mushrooms: Spoon the cooked tofu and mushrooms evenly over the noodles.
6. Pour the broth: Ladle hot broth carefully over the assembled noodles and toppings, allowing the noodles to soak in the flavorful liquid.
7. Garnish and serve: Top with julienned cucumber, chopped spring onions, and a sprinkle of fried shallots for crunch. Serve immediately with lime wedges on the side for a bright citrus kick.

Tips & Variations

For the most authentic Cao Lau experience, traditional noodles are made with local water from Hoi An, which gives them their unique texture. If you can’t find Cao Lau noodles, thick rice noodles or even fresh udon can make a great substitute.

You can easily swap the shiitake mushrooms for other meaty mushrooms like oyster or king oyster mushrooms to add variety. For extra protein, add some crushed roasted peanuts or a handful of edamame beans.

If you prefer a spicier broth, add a few slices of fresh chili or a dash of chili oil.

For a gluten-free version, make sure to choose tamari instead of soy sauce and select rice-based noodles. You can also experiment with adding other fresh herbs like cilantro or Thai basil to elevate the flavor.

Nutrition Facts

Serving Suggestions

Cao Lau is best enjoyed fresh and warm. Pair it with a refreshing iced jasmine tea or a light Vietnamese iced coffee for a complete meal experience.

You can also serve it alongside fresh spring rolls or a crisp papaya salad for a full Vietnamese feast.

For a light appetizer, consider trying our Low Fodmap Appetizer Recipes that complement the meal beautifully. If you want a sweet finish, the Lemon Straws Recipe offers a delightful citrusy touch.

Conclusion

This vegetarian Cao Lau recipe is a wonderful way to enjoy a traditional Vietnamese dish with a plant-based twist. It brings together layers of flavor and texture—from the chewy noodles to the savory tofu and mushrooms, finished with fresh herbs and a fragrant broth.

Whether you’re new to Vietnamese cuisine or simply searching for a meatless meal packed with flavor, this recipe delivers on all fronts.

Easy to prepare and highly adaptable, vegetarian Cao Lau is perfect for weeknight dinners or special occasions. Explore the vibrant world of Vietnamese cooking and impress your family and friends with this wholesome, comforting bowl.

If you enjoyed this recipe, you might also love our Lemon Ricotta Pasta With Arugula Recipe or the rich and satisfying Lion’S Mane Mushroom Crumble Recipes for more plant-based inspiration.

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