Discover the old town noodles with the best pho in Asia

The list of the top dishes made from rice noodles with the most attraction in Asia has never been without names such as pho or vermicelli, in addition, Cao Lau is also honored for its traditional flavor, imbued with cultural identity.

The list of the top dishes made from rice noodles with the most attraction in Asia has never been without names such as pho or vermicelli, in addition, Cao Lau is also honored for its traditional flavor, imbued with cultural identity.

Previously, there were many articles praising one of the most unique dishes in the rich culinary treasure of Vietnam, Cao Lau.

The dish from the ancient town of Hoi An has left a special mark in the hearts of every diners when visiting this place. This noodle dish has yellow noodles, served with shrimp, pork, raw vegetables and very little broth.

Noodles to make Cao Lau are the focal point and also the main ingredient to create the uniqueness of the dish. And the thrilling story of the recipes as well as the secrets of each house create a strange appeal for this unique dish of Hoi An.

The most popular way to create Cao Lau noodles by oral tradition is fragrant rice soaked in ash water, but it must be ash cooked with firewood taken from Cu Lao Cham, an island 16 km from Hoi An. The noodles are crispy, flexible, and dry. Then filter thoroughly, grind into powder; Rice milled water must be water from Ba Le well made by the Cham people thousands of years ago to get fresh water, not alum and cool.

Ba Le water well

Continue using cotton cloth many times to make the dough flexible, dry, rolled into medium pieces, cut into strands, steamed several times and then dried to make noodles. After many times of such processing, even if Cao Lau noodles are left overnight, they will not be afraid of going rancid.

Many people also have ambitions to build high floors elsewhere, but all have failed. It is said that it is the water of Ba Le well and the ashes of the Cham island and Tra Que raw vegetables that make this typical dish.

In addition to the unique noodles, the char siu meat is equally special when it is an indispensable ingredient of Cao Lau dish.

To make pork tenderloin, people choose lean pork thigh, marinate spices and five flavors for long enough to infuse, then fry both sides until golden brown on low heat, then pour the meat marinade into the slug until the meat is absorbed, but the water has not dried up completely. The broth is used as a sauce for the Cao Lau bowl.

Another feature of Cao Lau is that to eat this dish, you have to climb up to the upper floor of the restaurant. In the past, businessmen doing business in the port city because they wanted to take care of their goods, they often climbed to the upper floor of the shop. This can be seen in the high floor shops in Hoi An. Sit on the high floor to enjoy the beautiful scenery and enjoy delicious foodsthis may be the origin of the name Cao Lau.

But whether today’s Cao Lau dish is made from ancient well water and Cham ash is no longer so important. The most attractive feature of this dish is that it still retains the traditional flavor, imbued with the cultural identity of an ancient city.

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