Cao Lau's fried meat

The water to grind rice has to be Ba Le well’s water which is dug by the Cham people for a thousand year ago, it is sweet and cool. The noodle is steamed and dried a lot of time that makes the noodle hard to be poisoned.

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In a way it has some things in common with Chinese and Japanese noodles. Its al dente noodles, for instance, look raw and thick like Japanese udon. Its toppings include slices of pork that look like char siu or Chinese barbecued pork.

Cao Lau's fried meat

The elite in this dish is the noodle which is complicatedly processed. The rice is soaked in the ash-water (the ash has to be from the firewood in Cham isle) then filtered and grinded. The water to grind rice has to be Ba Le well’s water which is dug by the Cham people for a thousand year ago, it is sweet and cool. The noodle is steamed and dried a lot of time that makes the noodle hard to be poisoned.

Cao lau's noodles

Cao lau is eaten with lots of herbs and vegetables which greatly enhance its flavors. The noodles are put into the bowl, then people add fried meat, fried pigskin, oil… When enjoying cao lau, the diners will feel the sour, spicy, sweet and bitter tastes, the brittle fried pigskin, the fragrant sauce, and the tough noodles . All of them make up an unique cao lau dish that we can find out only in Hoi An.

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