Besides Mi Quang, banh xeo, and steamed rice rolls with pork, Cao Lau is also one of the most famous specialties of Quang region. Although it is a simple local dish, Cao Lau is prepared through a very meticulous process to create its authentic rich flavor and unique aroma. Visiting Hoi An without trying Cao Lau would truly be a missed experience!
*** After the administrative merger of Quang Nam Province and Da Nang City into the new Da Nang City, Hoi An became a former city of the old Quang Nam Province.
1. Why is Hoi An Cao Lau so special and loved by everyone?
1.1. The origin of Hoi An Cao Lau
When talking about Hoi An’s famous specialties, every traveler immediately thinks of Cao Lau. This dish first appeared in the 17th century, when the Nguyen Lords opened Hoi An Port for international trading. At that time, many Japanese and Chinese merchants came to live and trade in Hoi An, contributing to the creation of Cao Lau as a unique local culinary icon.
1.2. What is Cao Lau? A dish crafted with great care
According to local culinary stories, Cao Lau is considered a refined delicacy with a very unique preparation process. Only when enjoying it in Hoi An can visitors truly experience its authentic taste. The preparation mainly includes the following steps:
Making Cao Lau noodles
The noodles are made from pure local rice from Quang region. The rice is traditionally soaked using water from Cu Lao Cham Island, giving the noodles their slightly yellow color similar to turmeric. The dough is mixed with water from the ancient Ba Le Well, which creates the signature chewy and firm texture of Cao Lau noodles. The dough is carefully kneaded, steamed, and then cut into noodles by hand.
Preparing char siu pork
The char siu pork used in Cao Lau is made from whole lean cuts of pork. The meat is marinated with fish sauce, salt, five-spice powder, and other seasonings before being slowly braised over low heat. Once cooked, the sauce is enhanced with tomatoes, oil, and blended onions to create the rich savory flavor.
1.3. Fresh herbs served with Cao Lau
Fresh vegetables and herbs are an essential part of Cao Lau. The dish is commonly served with up to 12 different herbs and vegetables such as sour starfruit, cucumber, banana blossom, mustard greens, fish mint, lettuce, bean sprouts, coriander, bitter herbs, chrysanthemum greens, basil, and aromatic herbs.
Cao Lau can also be enjoyed with crispy rice crackers and mixed with its flavorful sauce. In the former Quang Nam area, there are also different variations such as vegetarian Cao Lau and dry-style Cao Lau.
