Cao Lầu is a Vietnamese regional noodle dish from the town of Hi An. Hi An is located in the province of Qung Nam in central Vietnam.
It is typically made of pork and greens and served on a bed of rice noodles soaked in lye water. This gives them a characteristic texture and color that distinguishes the dish from other Vietnamese noodle dishes, including others from the same region, like mì Qung.
The ingredients most commonly served with a small amount of broth are rice noodles, meat, greens, bean sprouts, and herbs. The meat used is typically pork, but shrimp (tôm) may also be used, in addition to either shredded or sliced char siu-style pork (xa xiu).
About Vietnamese Cao Lầu
The local legend indicates that the lye should be made by leaching the ashes of some plants from the nearby Cham Islands. And that the water used to soak the rice and boil the noodles should be taken from the ancient Bá L well in Hi An. For this reason, according to the legend, Cao Lầu is rarely found outside the vicinity of Hi An.
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