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Cao Lau Hoi An
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| [Note Guidelines] Photographer's Note |
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The first of all traditional Hoi An food is Cao Lau. Visitors to Hoi An always remembered Cao Lau, which was considered by Quang Nam people as a special symbol for Hoi An. Cao Lau was different from My (Vermicelli) in that it was not made from rice flour, but from rice flour soaked in the ash water cooked by firewood for three times (ashes taken from burnt wood of Cham Island), therefore it was solid and naturally yellow. On the Cao Lau noodles were some meat slices meat mixed with fat made from fried noodles served with vegetables and bean sprouts, good eaters would find out the specific flavor of the disk. It was said that only some wells in Hoi An were used to make Cao Lau noodles. In Hoi An only some families were able to produce the Cao Lau by their own tradition way, but the quality was not so good as it was before. Cao Lau did not have the Vietnamese flavor but no Chinese accepted it was Chinese. Until now, the origin of Cao Lau still remains in mystery.(Google)
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nicol_g, Benedict has marked this note useful
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Hi Thanh,
Beautiful presentation: good contrast between the black background/table and the plates with food. Love the inclusion of the chopsticks.
I haven't had the opportunity to taste this traditional dish yet - I can only say that I like what I see :).
Interesting note, thank you.
nicely presented. my salivary glands are acting up right now..i will consume a bowl of this in a minute..looks very delicious!
interesting notes, too.
benedict
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