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Hoi An (Vietnam)
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Main course
Meat
Food Flavour DNA
Nutritional Values
620kcal
40gProtein
70gCarbs
25gFat
5gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🌾 Gluten
Also served in
Cao Lau
How to order / say it
Say it
Cao Lầu — [Gow low]
Order
I'd like the cao lau, please.
Locally
Tôi muốn gọi món Cao Lầu, làm ơn.
Say locally
Pork noodle dish with a unique taste from Da Nang.
Why try it?
Cao Lau is a dish that represents the fusion of various cultural influences in Da Nang, incorporating Chinese, Vietnamese, and Japanese cooking techniques. Trying it offers a taste of the historical trade that shaped the city.
How it tastes
Cao Lau offers a complex flavor with rich umami from the broth, slight bitterness from the greens, and savory sweet pork. The noodles are thick with a chewy texture, complemented by crispy pork rinds.
Origin & History — first documented: 1600
Originating from the 17th century in the trading port of Hoi An, near Da Nang, Cao Lau is said to have been influenced by traders from different cultures. Initially a dish for the elite, its unique noodles are soaked in water from specific local wells.
Recipe
Ingredients
- 🥩 200 g pork shoulder
- 🌾 200 g rice noodles
- 🥣 30 ml soy sauce
- 🥕 100 g greens
- 🥕 50 g bean sprouts
- 🧄 10 g garlic
- 🥩 500 ml pork broth
- 🥩 50 g crispy pork skin
Method
- 1 Marinate pork in soy sauce and garlic.
- 2 Cook pork in a broth until tender.
- 3 Cook noodles in boiling water.
- 4 Serve noodles topped with pork, greens, sprouts, and crispy pork skin.
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