Cao Lầu is a traditional Vietnamese dish that originates from the city of Hoi An in central Vietnam. It is a specialty of the region and is highly regarded for its unique flavor and texture.
Cao Lầu is a noodle dish typically made with thick rice noodles, which have a chewy texture and a slightly yellow color. These noodles are similar to Japanese udon noodles but are specifically crafted using water from a local well called Ba Le, which is believed to give them their distinct taste and texture.
The dish is typically served in a bowl with a variety of toppings, including thinly sliced pork, fresh herbs such as mint and basil, bean sprouts, and crispy rice crackers. A flavorful broth made from pork bones, dried shrimp, and various spices is then poured over the noodles, infusing them with rich umami flavors.
Cao Lầu is often enjoyed as a hearty and satisfying meal, especially for lunch or dinner. It offers a delightful balance of textures and flavors, with the chewy noodles complementing the tender slices of pork and the freshness of the herbs and vegetables.
Due to its unique preparation and use of locally sourced ingredients, Cao Lầu is considered a culinary gem of Hoi An and is a must-try dish for visitors to the region.
