The name
cao lầu, meaning ‘high floor’, might not tell you exactly what this dish entails, but it does carry a connotation of privilege. Originally,
cao lầu was served to rich businessmen who could afford to eat on the higher floors of restaurants in
Hội An, overlooking their shops and workers.
Vietnamese don’t usually cook their noodles al dente, but cao lầu is an exception. The heavenly chewy texture of cao lầu is in a league of its own, inspired by Japanese udon noodles. Served with tender char siu pork, fresh crispy greens, and crunchy crushed crackling, the cao lầu gets its subtle taste from a few spoonfuls of lemongrass-infused broth. Fortunately, you no longer have to be a wealthy merchant to enjoy this exquisite Hội An dish. Cao lầu can now be found all over Ancient Town, ground floors or higher.
