National Dish Vietnam: Cao Lau (Recipe)
In this article
Meet Cao Lau, a noodle dish that belongs to the ancient trading town of Hoi An and nowhere else quite like it. Thick, golden rice noodles meet tender slices of pork and a deeply savoury broth, all brightened by a tangle of fresh herbs and a squeeze of lime. It is the kind of bowl that tells a story with every mouthful — a meeting of Chinese, Japanese and Vietnamese influences gathered over centuries. Bring a taste of Hoi An’s lantern-lit streets straight to your own kitchen.
About Cao Lau
Cao Lau is a remarkable dish that originated in the charming town of Hoi An in central Vietnam. It is defined by its thick, golden rice noodles, which pair beautifully with juicy pork and a distinctive broth. The special way the noodles are made — traditionally using water drawn from a particular well in Hoi An — gives the dish its unmistakable character. Combined with fresh herbs and a closely guarded broth, the result is a harmonious eating experience that has something to offer everyone.
Ingredients (serves 1–2)
- 150 g thick rice noodles
- 200 g pork (such as belly or fillet)
- 100 ml stock (vegetable or meat)
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- Fresh herbs (such as mint and coriander)
- 1–2 lime slices
- Himalayan salt and pepper, to taste
Shopping for the ingredients
When shopping for Cao Lau, an Asian grocery is the best place to track down the thick rice noodles and the seasonings you need. Take care to choose fresh herbs, as they have a decisive influence on the flavour of the finished dish. Some items, such as specialist sauces, may also be available online, but it is always worth sourcing them in the best possible quality. A little time spent shopping well pays off in the bowl.
Preparing the dish
Good preparation is the key to a successful Cao Lau. Begin by cutting the pork into even pieces and marinating it with soy sauce, fish sauce, Himalayan salt and pepper. Let the meat sit for a few minutes so the flavours have time to work their way in. While the pork marinates, cook the rice noodles according to the packet instructions, then wash and finely chop the fresh herbs so everything is ready to assemble.
Step-by-step instructions
- Sear the marinated pork in a hot pan until it turns golden brown.
- Pour in the stock and let everything simmer for about 10 minutes, until the meat is tender.
- Meanwhile, rinse the rice noodles in cold water and drain well.
- Arrange the noodles on a plate, then spoon the broth and pork over the top.
- Garnish with fresh herbs and serve with lime slices.
Gluten-free / lactose-free version
For a gluten-free version, use rice noodles made specifically for people with a gluten intolerance. Swap the soy sauce for a gluten-free alternative, or use tamari to achieve the same depth of flavour. Make sure the stock you use is gluten-free as well. Beyond these small swaps the method stays exactly the same, so you can enjoy the lovely tradition of Cao Lau without any gluten at all.
Tips for vegans and vegetarians
To enjoy Cao Lau the vegan way, replace the pork with tofu or seitan, marinated and seared in the same fashion. For the broth it is important to choose a vegetable-based stock and to leave out the fish sauce. In its place, use a mix of soy sauce and a little lemon juice to mimic the salty, sour notes. With fresh herbs and a squeeze of lime, the dish still keeps an authentic, satisfying flavour.
More tips and tricks
A key factor in an outstanding Cao Lau is the quality of the ingredients. Choose fresh vegetables and herbs to bring the flavours into sharper focus. Experiment with the broth and adjust the seasoning to suit your own palate. A drizzle of chilli oil can give the dish an extra kick that many cooks swear by, so don’t be afraid to get creative and make the bowl your own.
Adapting the recipe to your taste
The wonderful thing about Cao Lau is how easily it bends to personal preference. Add extra vegetables such as peppers or carrots for more colour and nutrition. If you are fond of seafood, you can use prawns or fish in place of the pork — much as you might in a bowl of Hu Tieu Nam Vang. That way the dish stays exciting and you can keep trying fresh variations.
Ingredient substitutions
If you struggle to find some of the specific ingredients for Cao Lau, there are plenty of alternatives. In place of thick rice noodles you could use other noodle types such as udon, or even courgette noodles for a lighter touch. For the broth, make a homemade vegetable stock seasoned to your own taste. Swaps like these not only keep the dish flexible but also lend it a personal touch — the same spirit of adaptation you’ll find across Vietnamese cuisine.
Drink pairing ideas
To show Cao Lau off at its best, consider a range of drinks. A refreshing Vietnamese beer such as bia hoi is an excellent choice to underline the flavours of the dish. A light, fruity white wine or a ginger lemonade also makes a wonderful companion. These drinks harmonise beautifully with the many aromas in the bowl and round out the whole eating experience.
Serving and presentation ideas
Presentation plays a big part in serving Cao Lau well. Use colourful plates to highlight the shades of the fresh herbs and the broth. Garnish the dish with extra herbs or a scattering of nuts to add texture and flavour. The way you arrange the ingredients can also lift the visual appeal and make the bowl all the more inviting — much like a beautifully rolled plate of Goi Cuon Tom Thit.
A bit of history
Cao Lau has a fascinating history rooted deep in the culture and tradition of Vietnam. Its origins are said to stretch back to the 17th century, when Chinese and Japanese traders visited the port of Hoi An. This blend of different influences shaped the dish and led to its singular recipe. Today Cao Lau stands as a symbol of Vietnam’s culinary diversity, treasured by tourists and locals alike.
More recipe ideas
Summary: Cao Lau
In short, Cao Lau is a one-of-a-kind dish that perfectly reflects the flavours and culture of Vietnam. With its thick rice noodles, savoury broth and fresh herbs, it is not just a treat for the palate but a discovery for every food lover. Thanks to the many ways it can be adapted and varied, anyone can create their own version of Cao Lau. Give it a try and explore the delicious world of Vietnamese cooking for yourself.
