Cao Lau: The Iconic Dish of Hoi An

When you think of the food culture in Vietnam, dishes like pho and banh mi may come to mind. However, in the heart of the ancient town of Hoi An, there’s one dish that stands above the rest—Cao Lau. This iconic noodle dish, with its unique blend of flavors and textures, is a must-try for anyone visiting the region. Rich in history and deeply connected to Hoi An’s past as a bustling trading port, Cao Lau is more than just a meal—it’s a symbol of the town’s cultural fusion and culinary identity.

In this article, we’ll explore the origins of Cao Lau, its unique ingredients, how it’s made, and where to find the best bowls of this beloved dish in Hoi An.

The Origins of Cao Lau

Cao Lau is a dish that is deeply rooted in the history of Hoi An. It dates back to the 17th century, during a time when Hoi An was a thriving international trading port. Merchants from China, Japan, and Europe frequented the town, bringing with them their own culinary influences, which blended with local flavors to create new and distinctive dishes. Cao Lau reflects this rich history of cultural exchange.

The Name

The name Cao Lau is believed to have been inspired by the way the dish was traditionally enjoyed. In the past, it was considered a special meal, often served to wealthy merchants or officials. “Cao” means “high,” and “Lau” means “floor” or “building.” People would eat it in high rooms or upper levels of buildings to signify their status, making it a dish for the elite in ancient Hoi An.

What Makes Cao Lau Unique?

Cao Lau stands out from other Vietnamese noodle dishes thanks to its distinctive noodles, broth, and toppings, all of which come together to create a perfect balance of flavors and textures.

The Noodles

The noodles are what truly set Cao Lau apart. They are thick, chewy, and have a slightly firmer texture compared to the soft rice noodles commonly found in Vietnamese soups like pho. The secret to Cao Lau noodles lies in their preparation. Traditionally, they are made with rice flour that is soaked in water from the Ba Le well, an ancient well in Hoi An believed to contain water with special properties. The noodles are then steamed over wood ashes from trees on nearby Cham Island, which gives them their unique color, firmness, and slightly smoky flavor.

The Broth

Cao Lau’s broth is rich and flavorful, but unlike pho or bun, the dish is not swimming in soup. Instead, a small amount of concentrated broth is used, made from simmered pork bones, soy sauce, and other spices. This gives the dish a savory depth without overwhelming the other ingredients.

The Toppings

Cao Lau is topped with a variety of fresh and crispy ingredients that add both flavor and texture. The most common toppings include:

• Sliced Char Siu Pork: Marinated and roasted pork slices that give the dish its savory richness.
• Herbs and Greens: A mix of fresh local herbs like mint, basil, and cilantro, along with bean sprouts, to add brightness and freshness.
• Crispy Fried Noodles or Rice Crackers: These add a satisfying crunch to each bite and are often placed on top of the dish.
• Lime and Chili: To balance out the flavors, many bowls of Cao Lau come with a wedge of lime and sliced chili, so you can adjust the dish to your taste.

This combination of chewy noodles, tender pork, crunchy textures, and fragrant herbs makes Cao Lau an unforgettable dish that represents the best of Hoi An’s culinary tradition.

The Tradition and Art of Making Cao Lau

While the ingredients of Cao Lau may seem simple, the process of making the dish is steeped in tradition and craftsmanship. The preparation of the noodles, in particular, requires a unique and careful process that has been passed down through generations.

Ba Le Well Water

Legend has it that to make authentic Cao Lau noodles, the water must come from the Ba Le well, a historic well in Hoi An. It’s believed that the mineral composition of this water gives the noodles their distinctive texture and flavor. While some restaurants may no longer strictly adhere to this tradition, many in Hoi An still pride themselves on using water from the Ba Le well to keep the authenticity of the dish alive.

Wood Ashes from Cham Island

In the traditional process, the noodles are also soaked in water mixed with the ashes of certain woods from Cham Island. This gives the noodles their characteristic chewiness and yellowish hue. The wood used is said to contribute a subtle smoky flavor, making the noodles unlike any others found in Vietnam.

These time-honored techniques give Cao Lau its unique identity and make it a truly special dish that is hard to replicate outside of Hoi An.

Where to Find the Best Cao Lau in Hoi An

When visiting Hoi An, tasting an authentic bowl of Cao Lau is a must. Fortunately, you can find this dish at many local restaurants, food stalls, and markets across the town. Here are some of the best places to try Cao Lau:

1. Ba Buoi

Located in the heart of Hoi An’s Ancient Town, Ba Buoi is one of the most famous spots to try Cao Lau. This family-run eatery has been serving the dish for generations, and it’s widely regarded as one of the best places to experience the authentic flavor of Cao Lau.

• Location: 26 Phan Chu Trinh, Hoi An

2. Cao Lau Thanh

Another popular spot, Cao Lau Thanh, is known for its perfectly balanced flavors and fresh ingredients. This humble local eatery offers an affordable and delicious bowl of Cao Lau that draws both locals and tourists alike.

• Location: 26 Thai Phien, Hoi An

3. Hoi An Central Market

For a more casual and local experience, head to the Hoi An Central Market, where you can find numerous food stalls offering Cao Lau. This is a great way to enjoy the dish among locals and get a sense of the bustling energy of Hoi An’s vibrant food scene.

• Location: 73 Phan Chu Trinh, Hoi An

How to Enjoy Cao Lau

While there is no wrong way to enjoy Cao Lau, here are a few tips to enhance your experience:

1. Mix the Ingredients

Before digging in, take a moment to mix the noodles, herbs, pork, and crispy toppings together. This ensures that you get a balanced bite full of flavors and textures.

2. Add Lime and Chili

Cao Lau is often served with a wedge of lime and fresh chili slices on the side. Squeeze some lime over your bowl for a burst of acidity, and add chili for a touch of heat. Both will enhance the savory and fresh flavors of the dish.

3. Pair with Local Drinks

Cao Lau pairs perfectly with a cold Tra Da (iced tea) or a refreshing local beer. These drinks help cleanse your palate between bites and offer a refreshing contrast to the richness of the pork and broth.

Final Thoughts: A Must-Try Hoi An Experience

Cao Lau is more than just a dish—it’s a reflection of Hoi An’s unique history and culinary heritage. From its chewy noodles to its fragrant herbs and tender pork, every bite of Cao Lau tells a story of the cultural influences that have shaped Hoi An over centuries. For food lovers, tasting Cao Lau is an essential part of experiencing the charm and flavor of this ancient town.

Whether you’re exploring the street food stalls of the Central Market or enjoying a quiet meal in one of Hoi An’s traditional restaurants, make sure to savor this one-of-a-kind dish during your visit.

Planning a trip to Hoi An? Don’t miss the chance to experience Cao Lau and other iconic dishes with our guided food tours, where you’ll dive deep into the local cuisine and discover the stories behind every flavor!