The riverside port of Hoi An in central Vietnam has always been a melting pot of cultures and cuisines. It is an interesting thing that any travel enthusiast is eager to explore.
Cao Lau is a reflection of Hoi An ancient town in a bowl of noodles. Unique to this town, the noodle dish clearly reflects the influence of foreign traders who sought their fortune trading in Hoi An. The origin of cao lau is controversial.
But there’s no denying that the pale yellow noodles, the slightly chewy texture with a hint of wood dust, and the rich, calcium-rich broth, similar to Japanese soba noodles, are a winning combination. Add in the sweet, fragrant slices of stir-fried pork marinated in star anise and cinnamon bark, a Chinese twist, and the herbs, lemongrass, bean sprouts, rice paper, and crispy fried pork skin, making cao lau an unmistakably Vietnamese dish.
Legend has it that to create the chewy, nutty noodles characteristic of cao lau, the water used to mix the flour must come from the town’s famous Ba Le well, known for its purity. More importantly, the noodles must be handmade and cut by hand.
