Today I want to show you a different noodle dish than just the classic PHỞ in Vietnam. Now don't get me wrong, I love PHỞ. I think it's PHỞ - nomenal but when you are in central Vietnam, especially Hoi An or Danang, you have to try Cau Lau!
If you haven't had Cau Lau, they are thick, chewy noodles with a really interesting story, native to Hoi An which is 45 mins away from Danang.
I’m pleased to say that I also found an amazing thit xui (pork belly char xui) banh mi which has to be top 5 banh mi I've had in Danang waiting for me at the same shop!
THIS IS WHY I LOVE DANANG!
Price:
Cau Lau: 30,000 VND
Banh Mi: 20,000 VND
Directions to Cao lầu, Bánh mì thịt xíu Bà Nga:
goo.gl/maps/sQLkXwBumHx1oCmA8
The history of Cau Lau is deeply intertwined with the city of Hoi An, a UNESCO World Heritage Site located in central Vietnam. While the exact origins of the dish are not entirely clear, Cau Lau has a unique history that reflects the cultural influences and trade connections of Hoi An throughout the centuries.
One prevailing theory is that Cau Lau was influenced by Chinese traders during the 17th and 18th centuries. Hoi An was an important trading port on the Silk Road, attracting merchants from China, Japan, Southeast Asia, and beyond. During this time, Chinese traders brought different culinary traditions and ingredients to Hoi An, including the thick, chewy noodles similar to the ones used in Cau Lau.
Another theory suggests that Cau Lau may have been influenced by Japanese udon noodles. Some believe that Japanese traders and merchants who visited Hoi An might have introduced the concept of thick rice noodles to the local cuisine.
Regardless of its exact origin, Cau Lau has evolved over time and integrated local Vietnamese flavors and ingredients, making it a unique dish specific to Hoi An. One critical aspect that contributes to the distinct taste of Cau Lau is the water used to prepare the dish. As mentioned earlier, the water drawn from the ancient Ba Le well is believed to be the secret behind the authentic flavor of Cau Lau.
The Ba Le well, located within Hoi An's ancient town, is revered by locals and considered the "soul" of Cau Lau. It is said that the water from this well is used to soak the ash that is used to make the noodles and cook the pork, giving them their unique taste and texture.
Throughout its history, Cau Lau has remained a beloved dish among locals and tourists alike, and it has become an iconic symbol of Hoi An's culinary heritage. Today, you can find Cau Lau being served in many restaurants and street food stalls within Hoi An, where it continues to delight visitors with its rich flavours and cultural significance.
We’re back in Danang for a quick visit. I hope you all enjoy the videos!
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My name’s Gary and I’ve been living in Bangkok for the past five plus years and travelling Thailand for over ten. I’m obsessed with Thai street food and it’s that obsession that led me to start this KZfaq channel. I want to share my favourite hidden spots in Bangkok and the rest of Thailand so you can fall in love with authentic, local Thai food as much as I have!
I’ve never understood travelling to a town or city and not eating the local food. How else do you really connect with a place? Let’s get out and explore together and I guarantee you’ll find a whole different side to this wonderful country.
If you love seeing off the beaten path, non-touristy, local life and authentic local life in Bangkok and Thailand then this is the channel for you. If go go bars on the Sukhumvit Road are more your thing (I’m not judging) then maybe not!
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