Vietnamese

Cao Lau

“Hoi An specialty noodle dish with thick chewy noodles, pork, greens, and crispy croutons in a small amount of rich broth.”

Lettuce

Mint

Soy Sauce

Garlic

Lime

Rice Noodle

Medium1 hour

Where it comes from

Cao Lau is a culinary treasure from Hoi An, Vietnam, believed to have emerged during the early 19th century when Chinese settlers brought their noodle-making techniques. This dish is culturally significant as it reflects the blend of local ingredients with Chinese influences, particularly the use of ash from specific wood to create the noodles' unique texture. An intriguing detail is that the water used in the dish is sourced from a particular well in Hoi An, adding to its distinctive flavor.

On the Palate

What goes into it

How it's made

1
Start by preparing the thick, chewy noodles using a blend of rice flour and ash water, which gives them their unique texture.
2
Next, marinate slices of pork in a savory mixture before grilling them to achieve a smoky flavor.
3
Blanch fresh greens and prepare crispy croutons to add a delightful crunch.
4
Assemble the dish by layering the noodles, pork, greens, and croutons, finishing with a drizzle of rich broth.

Braising Boiling