Where does Cao lầu come from?

Cao lầu — country of origin: Vietnam.

What is Cao lầu made of?

Rice noodles, pork belly, bean sprout, soy sauce, bread, pork fat, mint, fresh basil.

Which allergens does Cao lầu contain?

Contains cereals and gluten-containing products. Contains soybeans and soybean products.

Cao lầu

A noodle dish from Hội An in central Vietnam, made with thick rice noodles, pork, croutons and greens, served with a little broth. Only the local water is said to be used for the noodles.

Also known as: Cao lau · Cao lầu Hội An · Hoi An noodles

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Soybeans

Contains soybeans and soybean products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Cao lầu is a dish of thick, chewy rice noodles served with slices of roast pork, crisp croutons, bean sprouts and herbs, with a small amount of dark broth on the side. It is associated with the town of Hội An in Quảng Nam province.

What it really is

Cao lầu is made with thick, short rice noodles that are a deep yellow-brown, a colour usually given by lye water made from wood ash and by the noodles being cooked with a plant-based dye. The noodles are traditionally said to be made with water from one or two old wells in Hội An, although the exact source of the water and its role in the texture is debated, and many cooks now use ordinary water. The noodles are tossed with pork belly or shoulder that has been marinated in soy sauce, sugar and five-spice and then roasted or braised, along with fried pork-lard croutons, bean sprouts, fresh herbs and greens. A few spoonfuls of a dark, savoury broth or sauce are added at the table.

Cao lầu is not the same as phở or mì quảng. It has no full soup, and its noodles are thicker and chewier than those of phở. Mì quảng is served with a small amount of turmeric-coloured broth as well, but it uses wide, flat noodles and is served with more broth, while cao lầu is a dry, layered noodle dish.

How it's served

Served as a bowl of dry noodles with the pork, greens and croutons on top, with a small amount of broth in a separate dish or spooned over at the table.
Eaten with chopsticks or a spoon, tossed well before eating so the sauce coats the noodles.
Usually eaten with fresh herbs and bean sprouts added by the diner, and sometimes with chilli and lime.
Eaten as a main meal at any time of day, often as a local street-food or lunch dish.

Name the noodles and the pork, for example "Cao lầu with roast pork, croutons, greens and herbs".
State that the dish contains wheat in the croutons and soy in the sauce, and that it may contain fish or shrimp if fish sauce is used in the dressing.
State whether the dish uses the traditional lye-treated rice noodles or ordinary rice noodles.
Mention if the dish is served with extra chilli or lime, as these vary by restaurant.

Typical ingredients

Put it on your menu with Menuella

Frequently asked questions

What is Cao lầu?: A noodle dish from Hội An in central Vietnam, made with thick rice noodles, pork, croutons and greens, served with a little broth. Only the local water is said to be used for the noodles.
Where does Cao lầu come from?: Cao lầu — country of origin: Vietnam.
What is Cao lầu made of?: Rice noodles, pork belly, bean sprout, soy sauce, bread, pork fat, mint, fresh basil.
Which allergens does Cao lầu contain?: Contains cereals and gluten-containing products. Contains soybeans and soybean products.
What is Cao lầu also known as?: Cao lau, Cao lầu Hội An, Hoi An noodles.