Cao Lầu is a unique noodle dish that originates from the ancient town of Hoi An in Vietnam. It is known for its distinct flavor and texture, which sets it apart from other Vietnamese noodle dishes.

The history of Cao Lầu is deeply rooted in Hoi An's cultural heritage. The dish is believed to have been influenced by Chinese, Japanese, and Vietnamese culinary traditions, reflecting the town's historical role as a bustling trading port. The noodles are traditionally made using water from the Ba Le well in Hoi An, which is said to give them their unique texture.

To make Cao Lầu, start by preparing the noodles. The noodles are typically made from rice flour that has been mixed with lye water, giving them a chewy and firm texture. While the noodles are being prepared, braise the pork until it is tender and flavorful. The pork is often marinated with a blend of spices and soy sauce to enhance its taste.

Once the noodles and pork are ready, assemble the dish by layering the noodles in a bowl, followed by the braised pork, fresh herbs, bean sprouts, and crispy croutons. The dish is often garnished with a small amount of broth or sauce to add moisture and flavor.

Cao Lầu can be customized to suit individual preferences. Some variations include adding shrimp, chicken, or tofu for a different protein option. You can also adjust the level of spiciness by adding chili peppers or chili sauce.

In Hoi An, Cao Lầu is typically served with a side of fresh herbs such as mint, basil, and cilantro. Diners often mix the herbs into the noodles to create a refreshing and aromatic flavor. The dish is enjoyed as a hearty and satisfying meal, perfect for any time of the day.

While Cao Lầu is a delicious and flavorful dish, it is important to be mindful of its sodium content, especially if you are using soy sauce and other salty condiments. To make a healthier version, you can use low-sodium soy sauce and increase the amount of fresh vegetables and herbs to add more nutrients and fiber to the meal.