description Cao Lau Overview
Cao Lau is a regional Vietnamese noodle dish associated specifically with the town of Hoi An in central Vietnam. The noodles are made from rice flour treated with lye water, traditionally sourced from the ashes of local trees, giving them a firm, chewy texture and distinctive yellow tint. The dish is typically topped with slices of char siu-style pork, crispy fried noodle squares, bean sprouts, and fresh herbs, and is served with a small amount of broth. Cao Lau is rarely found outside the Hoi An area.
insights Ranking position
Cao Lau ranks #79 of 212 in the Noodle Dish ranking, behind Tempura Soba, ahead of Thukpa.
help Cao Lau FAQ
What gives Cao Lau noodles their unique texture and color?
Cao Lau noodles are uniquely thick and chewy because the rice flour is treated with lye water. Traditionally, this lye water is made by soaking the ashes of specific local trees in water, which also gives the noodles their distinctive yellow tint.
Where did the Vietnamese dish Cao Lau originate?
Cao Lau is a regional specialty strictly associated with the ancient town of Hoi An in central Vietnam. Local lore insists that authentic Cao Lau can only be made there, utilizing water drawn specifically from the town's Ba Le well.
What are the traditional toppings served on a bowl of Cao Lau?
A traditional bowl of Cao Lau is topped with sliced char siu roast pork and crunchy squares of fried noodle dough. It is also served with an abundance of fresh local herbs and bean sprouts.
Is Cao Lau served as a soup noodle dish?
No, Cao Lau is not a soup; it is a dry noodle dish. While a small amount of rich, dark broth is added to flavor the noodles, the dish is meant to be eaten with chopsticks rather than drunk with a spoon.
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