Cao lầu
Type | Noodle |
---|---|
Place of origin | Vietnam |
Region or state | Hội An |
Main ingredients | Noodles, pork, and greens |
Cao lầu is a regional
Ingredients
The main ingredients of cao lầu are rice
The rice noodles used in cao lầu are made from rice soaked in lye water, which gives them a chewy, springy texture and a grayish-brown or yellowish colour. Local legend suggests that the lye should be made by leaching the ashes of certain plants from the nearby Cham Islands, and that the water used in soaking the rice and boiling the noodles should be taken from the ancient Bá Lễ well in Hội An; for this reason, the legend states, cao lầu is rarely found outside the vicinity of Hội An.[1][3][4] After soaking in the lye water, the rice is processed to make noodles at least 10cm long and 0.5cm wide, which are soaked in water for several hours, washed and boiled to taste.[3][5] Some of the raw noodles are also cut into squares and deep-fried until crispy; these are used to top the dish when serving.[3]
The meat used in cao lầu is typically pork which is marinated in
Cao lầu is served with
Serving
A bowl of cao lầu is assembled by placing the noodles on a bed of fresh
See also
References
- ^ ISBN 9780760359549. Retrieved 2 April 2019.
- ^ ISBN 9781480991248. Retrieved 2 April 2019.
- ^ a b c d e f Diệu, Hiền (13 March 2015). "Cao lầu Hội An đặc biệt thế nào?". Thanh Niên. Retrieved 2 April 2019. (in Vietnamese)
- ^ Di, Vỹ (19 September 2017). "Quán ăn mang tên giếng cổ hút khách hơn 20 năm tại Hội An". VNExpress. Retrieved 2 April 2019. (in Vietnamese)
- ^ a b c noodlepie: Cao lau Archived September 28, 2007, at the Wayback Machine