Cao vệ sinh Hoi An

Cao vệ sinh hoi an is the foremost traditional food in Hoi An. Cao lau does not taste lượt thích any other Vietnamese dish, but nobody can really recognize it as being comparable to lớn Chinese or Japanese cuisine. Despite its Chinese-like appearance, the Chinese people don’t consider it to lớn be Chinese food. Until now, the origin of Cao vệ sinh is still enveloped mystery.Bạn đã xem: Cao lầu giờ anh là gì


Cao Lầu is a specialty dish of Hoi An

How does Cao lau look like?

Cao lau comprises of the signature cao lầu noodles, slices of barbecue pork, pork crackling, bean sprouts, lettuce and herbs, it is then finished with a spoonful of stock. Cao lau noodles are carefully made from local fresh rice (not older grains of rice).

Bạn đang xem: Cao lầu tiếng anh là gì

What make Cao vệ sinh so special?

The dish cannot be replicated outside of the town because the water used in the dish must be drawn from a well in the nearby tía Le well which is dug by the Cham people, which is at the end of an alley opposite 35 Phan Chau Trinh Street. The lye solution used lớn prepare the noodles comes from trees grown on Cham Island.This water is then mixed with ashes from certain trees, lớn give it its particular yellow tinge và slightly firm texture.The noodles will therefore be soft, enduring và flavored with special sweet-smelling additives.

How khổng lồ cook Cao Lau

The meat used to prepare the Cao lau must be pork loin or trotter. The pork is fried in a marinade và then roasted for 1 hour. Next, fish sauce, soy sauce, garlic, sugar, salt & pepper, thin crispy croutons, vegetables, bean sprouts và spices are thrown in, và after adding the noodles và herbs the dish is done. With a hint of spice, simple and yummy.

The dry pancakes used must be thick & have a lot of sesame. Greasy coconut essence & bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all the above requirements. It was said that only some wells in Hoi An were used lớn make Cao lau noodles. What is more, only some Hoi An families were able to lớn produce Cao lau in their own traditional way, but the unique was not as good as it used lớn be before.


Where to try Cao vệ sinh in Hoi An

Visitors khổng lồ Hoian who want lớn eat truly authentic cao vệ sinh should seek out the only cao vệ sinh street vendor on Nguyen Hue street. She is an old woman who’s been selling cao vệ sinh on this street for more than 20 years. Her place is always crowded from 3:00pm lớn 4:30pm.

ThuyAdd: Corner of Trân Phú và Hoàng Diệu Street (across Mermaid Restaurant – 2 Trân Phú St)Opening hours: 6am – 2pmCao Lầu is 20000 vnd (AU$1)/dish


1. Water source:

2. Lye solution:

Lye is made from the ashes of trees. Different trees give different lye solutions. The particular lye solution that is used to lớn make cao lầu’s noodle is from “tro” tree grown in Cham Island nearby.

3. Rice:

The rice lớn make cao lầu’s noodle is of the local rice variety. The rice used is neither freshly harvested nor too aged. The rice is washed, soaked in Hội An’s well water và lye solution. After that the soaked rice is ground into a thick paste and poured into cotton bags khổng lồ drain excess water. The paste becomes dough, và is kneaded. The thin dough is briefly steamed, cut into strings, and steamed again until the noodle becomes completely cooked. The noodle is left in mở cửa air for its surface to dry. When used, the noodle is blanched briefly in hot water. Cao lầu’s noodle has more texture and doesn’t have a sour flavor of the more regular rice noodle.

Visitors lớn Hoi An always remember Cao Lau, which is special symbol for Hoi An.

4. Xá xíu-Translation:

this is the Vietnamese pronunciation of Chinese barbecue pork, char siu

About 500g lean pork butt, cut to about 5cm thick. Mixture: 5g Chinese five-spice powder + 50% teaspoon salt + 1/4 teaspoon ground pepper + 1 tablespoon minced garlic + 2 tablespoons soy sauce. Marinate the pork in the mixture for 40 minutes. Heat a small pot on low heat, showroom 2 tablespoons of cooking oil, and pan fry the pork a little, then showroom boiling water to cover the meat. You can also use coconut juice instead of water. The pork should now be tender. When used, slice it into thin pieces.

5. Stock:

Cook 500g of pork bones in 3 liters of water và 100 dried shallots. Simmer and skim the fat often until about 2.5 liters stock is left. Remove the bones và shallot from the stock. Season the stock with salt and MSG (Oriental food, of course!) to lớn taste.

6. Pork rind:

Select the thinnest pork skin, and remove all the fat. Cut the skin to lớn small pieces of about 2 cm wide, và marinate for 30 minutes in the same kind of mixture you use to make xá xíu. Deep fry the pork rind until crispy. Let the pork rind drain.

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7. Herb:

Húng lủi (Mentha aquatica L.; water mint), cut khổng lồ short stems. Chive, minced. Cilantro also

8. Presentation:

Put noodles và water mint in a bowl. Place slices of xá xíu on top. Throw in some pork rind và minced chive. Pour just a little of the stock into the bowl. Also throw in some cilantro on top. Throw in a dash of pepper.