Cao lầu
Cao lầu is a regional Vietnamese dish made from noodles, pork, and local greens, that is found only in the town of Hội An, in the Quảng Nam Province of central Vietnam. Its unique taste and texture is achieved by using water from an ancient well, just outside the town. This article provides a detailed description of Cao lầu, its ingredients, preparation, and cultural significance.
Ingredients[edit | edit source]
Cao lầu consists of the following main ingredients:
- Cao lầu noodles: These are thick and similar to Japanese udon noodles. The authentic Cao lầu noodles are made using the water from the ancient well of Hội An, known as the Ba Le Well.
- Pork: The pork used in Cao lầu is typically marinated in five-spice powder, then roasted and sliced thinly.
- Greens: A variety of fresh local greens are used, including mint and basil.
- Croutons: Crispy croutons made from leftover dough of the Cao lầu noodles are added for texture.
- Broth: Unlike other Vietnamese noodle dishes, Cao lầu is not served with a lot of broth. The broth is made from pork and is used sparingly, just enough to moisten the noodles.
Preparation[edit | edit source]
The preparation of Cao lầu involves several steps. The noodles are first cooked in the water from the Ba Le Well. The pork is marinated and then roasted. The greens are washed and prepared. The croutons are made from the leftover noodle dough and fried until crispy. All the ingredients are then combined in a bowl, with the broth added last.
Cultural Significance[edit | edit source]
Cao lầu is deeply tied to the history and culture of Hội An. The dish is believed to reflect the town's history as a trading port, with influences from various cultures. The use of the water from the Ba Le Well in the preparation of the noodles is a tradition that has been maintained for centuries. Cao lầu is often served in local ceremonies and festivals.
See Also[edit | edit source]
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