Cao Lầu

Cao Lầu is a popular Vietnamese pork noodle dish from Hoi An that is a bit like the various cultures that visited the trading port at its prime. The thicker noodles are similar to the Japanese udon, the crispy wonton crackers and pork are a Chinese influence, while the broth and herbs are clearly Vietnamese touch. Interestingly, the authentic dish is made only with water drawn from the local Ba Le well.

In Hoi An, Cao Lầu restaurants typically have two levels, no air conditioning and various red and green lanterns hanging as decoration. If you want to eat Cao Lầu, you will have to go to the second floor of the restaurant. Cao Lầu differs from typical Vietnamese noodle dishes because it has no soup. In Vietnamese, locals call it a “mixing dish” because it includes vegetables, fried lard and sauce on top of the noodles. The ingredients are placed in the dish, but it’s the customer who mixes them together.

To make Cao Lầu noodles, the rice has to be stone ground and mixed with ash and water. The ash is made with firewood from the Cham Islands, around 19 kilometers from Hoi An. The noodles are cut and then cooked three times with firewood. The water to cook the noodles is also very special because it only comes from specific wells in Hoi An. This is why Cao Lầu is a dish that can only be prepared in Hoi An.