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

During their culinary exploration of Vietnam, Canadian YouTuber couple Chris and Shayna Dufresne had a memorable experience in Hoi An with Cao Lau. They couldn't hide their surprise at the rich flavor, chewy noodles, and tempting char siu pork of this Hoi An specialty.

A Canadian couple on a culinary adventure in Hoi An. Photo: The Dufresnes

An unforgettable experience with a bowl of Cao Lau noodles for 35,000 VND.

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

The staff blanched the noodles in boiling water, arranged them in a bowl with blanched bean sprouts and fresh vegetables, then topped them with slices of tender char siu pork. Finally, a few crispy pieces of pork crackling were added and drizzled with a rich sauce. "That bowl of cao lầu looks delicious and smells amazing," Shayna exclaimed.

A generous bowl of cao lầu costs 35,000 VND in Hoi An. — A bowl of Cao Lau noodles, which two tourists tried, cost 35,000 VND. Photo: The Dufresnes

Upon tasting it, both were surprised by the harmonious blend of flavors. "Oh my god, this is really delicious! The noodles have the perfect chewiness, the sauce is mildly spicy, the pork is tender, and the vegetables are crisp and fresh," Shayna shared. She said the dish was so amazing that she wanted to come back for another bowl.

Chris Dufresne also praised it, saying, "If you go to Hoi An, you definitely have to try this dish. And if you're in Da Nang , try to stop by here to enjoy it."

What gives Hoi An Cao Lau its soul?

Cao Lau is not just a dish, but also a culinary cultural symbol of Hoi An. Its uniqueness comes from three key ingredients that can only be found locally.

Ba Le well water: The water from this ancient well is believed to be the key factor in creating the unique texture and flavor of cao lau noodles.
Cham Island wood ash: Rice is soaked in ash water extracted from mangrove wood on Cham Island, giving the noodles their natural yellow color and distinctive texture.
Tra Que Fresh Vegetables: This dish is served with aromatic herbs from the famous Tra Que vegetable village, whose distinctive, pungent flavor balances the richness of the meat and sauce.

Tra Que vegetable village provides fresh, delicious raw vegetables for the Cao Lau dish. — Tra Que vegetable village. Photo: W-hoi-an-10.jpg

An elaborate processing procedure.

To make an authentic bowl of cao lầu, the chef must go through many meticulous steps. After soaking the rice in ash water, it is ground into flour, kneaded until smooth, rolled into thick sheets, and then steamed. Afterwards, the dough is cut into thick strands, which can be sun-dried for preservation.

Cao Lau noodles have a natural yellow color and a distinctive chewy texture. — Cao Lau noodles have a very special preparation 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, then simmered with the marinade until the meat is thoroughly infused and the broth thickens. It is this broth that creates the unmistakable, rich flavor of the dish.

In 2013, Cao Lau was recognized by the Asian Record Organization as one of the top 10 Asian culinary dishes, affirming its position on the international culinary map.