Cao Lau

A Hoi An speciality — thick chewy noodles with char siu pork, bean sprouts and crispy rice crackers in a light broth.

Cao lau is the most mysterious dish in Vietnamese cuisine — a noodle dish that can only be made authentically in Hoi An, using water drawn from a specific ancient well (Ba Le Well) and ash from trees on the Cham Islands. The noodles are treated with the ash water, giving them a distinctive grey colour and uniquely chewy texture that cannot be replicated elsewhere. The dish reflects Hoi An's extraordinary history as a trading port where Japanese, Chinese and Vietnamese cultures intersected — the noodles show Japanese influence, the char siu pork shows Chinese influence, and the fresh herbs show Vietnamese tradition. Local vendors guard the well water recipe fiercely.

Authentic cao lau noodles are made with water from a specific Hoi An well and ash from a specific island — giving them their unique grey colour and chewy texture.