Cao Lau noodle beared the mark of cultural harmony among the peoples in the ancient trading port of Hoi An (Vietnam – China – Japan) is the pride of Hoi An cuisine.
Cao Lau noodle is made from rice flour and firewood ash. It is said that they have to use firewood ash on Cu Lao Cham Island and water of a 1000-year-old well named Ba Le well is well known for its freshness and cool to make Cao Lau.
For long-term storage, Cao Lau are dried and packaged carefully. For using, soak dried Cao Lau in water about 45 munites, then drain of the water. Steam Cao Lau in 20 minutes. High quality Cao Lau are lemon yellow, and it is served with pork and vegetables. You can add chili sauce (Ex: Haifo Chili sauce), green peppers and vinegar for more delicious taste.