How to make Cao Lau

Why cooks start here

Cao Lau is cooked the way Hoi An cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a vietnamese family cook actually puts it on the table.

Cao Lau hails from the historic town of Hoi An, where its distinct preparation is a local treasure. The dish is a staple of home-cooked meals, reflecting the town's rich culinary tradition. Crafted with a careful balance of salt and an indulgent use of fat, this version is meant for sharing around a family table, capturing the essence of Vietnamese communal dining. The dish should deliver a satisfying chew from the cao lau noodles, complemented by the savory depth of char siu pork and the fresh brightness of herbs. Crispy squares add a delightful crunch, while soy sauce imbues the dish with umami richness. Salt, judged by hand, ties all the flavors together in perfect harmony.