Unique Hoi An thick noodle dish with pork and greens

Slice the pork belly into thin, bite-sized pieces. In a bowl, marinate the pork with minced garlic, minced shallots, dark soy sauce, fish sauce, and sugar for at least 15 minutes.

Heat a pot or deep pan over medium-high heat. Add the marinated pork and sear until lightly browned. Pour in 200ml of water or pork broth, bring to a simmer, then reduce heat to low, cover, and braise for 20-25 minutes, or until the pork is tender and the sauce has thickened.

While the pork is cooking, prepare your fresh greens. Wash and roughly chop the fresh herbs (mint, basil, cilantro). Wash the bean sprouts.

Bring a pot of water to a boil. Add the Cao Lau noodles and cook according to package instructions, usually for 1-2 minutes until tender but still chewy. Drain well.

To assemble, place a bed of blanched noodles in a bowl. Arrange the tender braised pork and a spoonful of its rich sauce over the noodles.

Garnish generously with fresh herbs, bean sprouts, and crispy pork cracklings. Serve immediately, adding a squeeze of lime or a touch of chili paste if desired.