Description

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