What is Cao lầu?
Cao lầu is a type of yellow noodle, served with a small amount of savory broth simmered from pork bones, char siu pork, shrimp, and additional slices of pork. It is also accompanied by fresh herbs and crispy or grilled rice crackers.
Due to its name, many assume that cao lầu is a Chinese dish, but this is not the case. Interestingly, the Japanese find it somewhat similar to their udon noodles, although the preparation and flavor are distinct. In reality, cao lầu is a traditional Vietnamese dish, particularly famous in the central region of Vietnam.
The origin of Cao lầu:
If you have the chance to visit Quảng Nam, don't miss out on cao lầu, a specialty of the people of Hội An.
According to historical records, cao lầu has been around since the 17th century. During this time, Chinese and Japanese merchants frequently visited the port of Hội An. They brought their unique culinary traditions with them, gradually leading to the creation of cao lầu, which can be seen as a blend of Chinese and Japanese cuisines.
Over time, cao lầu was adapted to better suit Vietnamese tastes, evolving into a beloved specialty of the central region.
The name "cao lầu" means a luxurious and exquisite dish enjoyed on high floors. In other words, diners could savor this delicious dish while enjoying the beautiful views of Hội An from a high vantage point.
Cao lầu and Mì Quảng: Similarities and Differences
At first glance, cao lầu might look quite similar to mì quảng, but these are two distinct dishes that you can easily differentiate by several characteristics.
Similarities:
Both cao lầu and mì quảng consist of three main components: noodles (made from wheat flour), broth, and toppings, and are typically served with fresh herbs.
Differences:
Based on these three essential components, here’s how you can distinguish between the two dishes:
Noodles:
The preparation of cao lầu noodles is more intricate and elaborate compared to mì quảng noodles. Specifically, the rice used for cao lầu noodles is soaked in water mixed with ash from a specific type of tree found on the Cham Islands. This process gives the noodles their unique chewy and firm texture.
Next, the rice is finely filtered and ground into a paste using water from the Bá Lễ well. The paste is then filtered several times using cloth to achieve a dry and elastic dough, which is rolled out and cut into noodles.
Finally, the noodles are steamed multiple times and then dried to produce cao lầu noodles. This results in cao lầu noodles having a slightly opaque, darker color, and a firmer, chewier texture compared to mì quảng noodles.
On the other hand, the noodles for mì quảng are simpler to make. Rice flour is used, and to add color, the noodles are boiled in water with natural yellow or brown coloring, or simply boiled in plain water to retain the rice’s natural white color.
Broth:
The broth for mì quảng is usually clear and has a distinct aroma from simmered pork or chicken bones.
In contrast, the broth for cao lầu is thicker and richer, incorporating not only the bone broth but also the flavors of char siu pork, giving it a more intense and savory taste.
Toppings:
Mì quảng typically includes toppings such as pork, chicken, shrimp, and quail eggs (or chicken eggs). Some variations also feature duck, frog, or fish. The accompanying rice crackers are grilled and may contain white or black sesame seeds.
Conversely, cao lầu primarily uses char siu pork as its main topping, along with some similar toppings as mì quảng. It is also served with sesame rice crackers, which can be either grilled or fried.
In summary, while cao lầu and mì quảng share some similarities, their noodles, broths, and toppings have distinct differences that set them apart.
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