Cao lau - the pride of Hoi An's cuisine

Cao Lau is neither vermicelli nor Pho. There some features in common with Quang noodles but the uniqueness of the dish still remains and the cooking process is more complicated.

17/11/2016 16:10

Unlike other dishes which can vary in their ingredients, Cao lau's recipe is apparently unchangeable: noodles, pork, raw vegetables and little broth.

The noodles must be made from rice soaked in ash-contained water and the ash must be derived from burnt trees in Cu Lao Cham so that the noodles keep its distinctive crispness and dryness. The water used to husk rice is necessarily drawn from local Ba Le well, which is famous for its cool and alum-free water.

A bowl of Cao Lau consists of scalded soya sprout, the special noodles, some slices of pork and fried crispy pigskin or dried noodles and poured with viscid, intense favor broth. Accompanying vegetables served with Cao Lau are simply mustard greens and coriander.

The origin of the name “Cao Lau” also evokes curiosity of customers. “Cao” means “high and “Lau” means “chamber”. The name might stem from eating-out habit of businessmen in the past when they usually sat in high chambers to enjoy their meal while keeping their eyes on their stores.

Cao Lau nowadays can be found in Hanoi, Ho Chi Minh City, and Da Nang and even abroad in France, Australia and England. However, the dish is said not to be authentically tasty when it is savored outside its cradle – antique town Hoi An. It is ancient, cultural atmosphere in the town that completes the charm of the dish.

Source holidaysvietnam

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