Cao Lau Hoi An: 35,000 VND noodle dish makes Canadian tourists crazy

Discover the secret to making the famous Cao Lau dish found only in Hoi An, from Ba Le well water, Cu Lao Cham wood ash to Tra Que village herbs.

During their journey to explore Vietnamese cuisine , Canadian YouTubers Chris and Shayna Dufresne had a memorable experience in Hoi An with Cao Lau. They could not hide their surprise at the rich flavor, fragrant chewy noodles and attractive char siu pork of this Hoi An specialty.

A Canadian tourist couple on a culinary journey to Hoi An. Photo: The Dufresnes

Unforgettable experience with a bowl of Cao Lau for 35,000 VND

Chris and Shayna, owners of a travel channel with nearly 20,000 subscribers, chose Cao Lau Thanh – a long-standing restaurant near Ba Le ancient well – to enjoy the famous dish. They were eager to learn about the intricacies behind each bowl of Cao Lau and observed the preparation process at the restaurant.

The restaurant staff blanch the noodles in boiling water, arrange them in bowls with blanched bean sprouts and fresh herbs, and then top them with tender slices of char siu. Finally, a few crispy pork rinds are added and a layer of rich sauce is poured over. "This bowl of cao lau looks delicious and fragrant," Shayna exclaimed.

The second bowl of cao lau that visitors try costs 35,000 VND. Photo: The Dufresnes

When they tasted it, both were surprised by the combination of flavors. "Oh my god, this dish is really delicious! The noodles have the perfect chewy texture, the sauce is just the right amount of spicy, the pork is tender and the vegetables are fresh and crunchy," Shayna shared. She said the dish was so great that she wanted to go back for another bowl.

Chris Dufresne also praised: "If you come to Hoi An, you must definitely try this dish. If you are in Da Nang , try to stop by here to enjoy it."

What makes the soul of Cao Lau Hoi An?

Cao Lau is not only a dish, but also a symbol of Hoi An's culinary culture. Its uniqueness comes from three important ingredients that can only be found locally.

• Ba Le well water: The water from this ancient well is said to be the decisive factor in creating the chewy texture and unique flavor of cao lau noodles.
• Cu Lao Cham wood ash: Rice is soaked in ash water from cajuput wood in Cu Lao Cham, giving the noodles a natural yellow color and characteristic texture.
• Tra Que raw vegetables: The dish is served with herbs from the famous Tra Que vegetable village, with a characteristic strong flavor that helps balance the fatty taste of the meat and sauce.

Tra Que Vegetable Village. Photo: W-hoi-an-10.jpg

Elaborate processing

To make a standard bowl of cao lau, the chef must go through many meticulous steps. After soaking the rice in lye water, it will be ground into flour, kneaded smoothly, rolled into thick pieces and steamed. After that, the flour is cut into large strands, which can be dried in the sun for preservation.

Cao Lau noodles have a very special processing method. Photo: stillwild.sam

The broth of Cao Lau is also very special, made from char siu pork. The pork is marinated for several hours, fried until golden brown and then simmered with the marinade until the meat is well-absorbed and the broth thickens. It is this sauce that creates the dish's unmistakable rich flavor.

In 2013, Cao Lau was recognized by the Asia Records Organization as one of the 10 dishes with Asian culinary value, affirming the position of this specialty on the international culinary map.

Cao Lau is a specialty dish loved by tourists when coming to Hoi An. Photo: vietnam.foodntravel /3stationbistro

Source: https://baolamdong.vn/cao-lau-hoi-an-mon-mi-35000-dong-lam-du-khach-canada-say-me-398080.html