Hoi An Cao Lau

Cao Lầu is likened to a “delicious delicacy” in Hoi An, so it is difficult for visitors to ignore this special dish when visiting the Old Town. Many people who have lived for a long time in the old town say that Cao Lầu appeared in Hoi An in the 17th century. That may be why this dish is heavily influenced by Chinese cuisine and the Udon cold noodles of the Japanese. However, Cao Lầu in Hoi An still has its bold character, and only Hoi An has the best Cao Lầu.

Cao Lầu is made very elaborately. Unlike Pho noodles, the chef must choose pure rice from Quang Nam if they want to make Cao Lầu. In particular, local people do not choose old rice but also do not choose new rice. When that standard is met, the new Cao Lầu noodle is soft and chewy and smells like the typical rice of the Central region. The cook must soak rice in ash water taken from Cu Lao Cham. After washing, the rice will be light yellow, like the color of turmeric.

Then, the cook must also carefully select char siu meat from lean pork for the Cao Lầu. Chopped pork in large pieces is marinated with salt, five flavors to absorb evenly, and then simmered. When the pork is cooked, the chef will take out the meat, add tomatoes, chopped onions, and oil to the broth, and then continue to heat the above mixture to make the sauce. Cao Lầu becomes special thanks to this char siu meat. The meat is cooked just right, soft, and has a beautiful brick-red color.

Enjoying Cao Lầu without vegetables is a significant omission. There are 12 types of vegetables: herbs, cinnamon, chrysanthemum, bitter vegetables, cilantro, bean sprouts, lettuce, lettuce, baby cabbage, bananas, cucumbers, and star fruit, that diners can eat with Cao Lầu. However, three essential vegetables are indispensable: chrysanthemums, bitter greens, and cinnamon.

Guests can enjoy Cao Lầu at Thu Bồn Restaurant, Bel Restaurant, and the rustic charming space of Quảng Corner at Bel Marina Hoi An Resort.