the story of this Hoian food icon can take hours to tell.
As a variation of noodles, “cao lau” is really an exquisite
fusion of Vietnamese and Chinese cuisine. Rice is
fermented in the ash water (from cajuput leaf) through
the night to create an unique flavour for the noodles.
Topped w/ the gravy of braised pork and mix of herbs
from Tra Que village