Cao lầu

Cao lầu is a delightful noodle dish originating from Hội An, a charming city in Vietnam's central Quảng Nam Province. This regional specialty is distinguished by its unique rice noodles, which are soaked in lye water, giving them a distinctive texture and color.

The dish is a harmonious blend of flavors and textures. It typically features pork, fresh greens, bean sprouts, aromatic herbs, and a hint of broth. While pork, either shredded or sliced char siu-style, is traditional, shrimp can sometimes be used as an alternative.

The preparation of the noodles is quite unique. They are traditionally made by soaking rice in lye water, with a local legend insisting on using water from a specific well in Hội An for the best results. The meat is marinated in a mix of spices and soy sauce, and the broth is crafted from pork bones and onions or shallots, adding depth to the flavor.

When served, Cao lầu is a visual and culinary delight. The noodles are placed on a bed of fresh greens, topped with the marinated pork, and lightly drizzled with broth. Crispy squares and a variety of herbs are sprinkled on top to complete the dish. It is served at room temperature and is best enjoyed by mixing all the components together before eating.

Cao lầu is more than just a meal; it’s a taste of Hội An’s rich culinary heritage.