Cao Lau
Cao Lầu
Hoi An’s signature noodle bowl
Photos
What's in it
- Cao lầu noodles
- Sliced pork or char siu-style pork
- Fresh herbs
- Bean sprouts
- Crispy rice crackers
- Savory pork sauce or light broth
- Greens
- Fried garlic
Best moments to enjoy it
Best eaten at lunch or early evening when the noodles are freshly prepared and many local shops are open
Origin & history
Cao lầu is a signature dish of Hoi An, Central Vietnam, shaped by the town’s history as a trading port. Its style reflects local Vietnamese cooking with outside influences from Chinese and Japanese traders, and it remains one of the most recognizable foods associated with Hoi An today.
How to order & pay
Ask for a single bowl if traveling alone, and say 'ít thịt' for less pork or 'không giá' if you do not want bean sprouts. Many places serve a standard portion that is filling for one person, so you usually do not need to over-order.
Small neighborhood shops often prefer cash, so carry 20,000-100,000 VND notes. Some newer cafes and tourist-facing restaurants accept cards or QR payments, but cash is still the safest and fastest option.
Allergens, nutrition & health
Allergens
May contain pork, soy, gluten, and sesame; noodles may be prepared in facilities handling wheat-based ingredients
Nutrition & benefits
Provides carbohydrates for energy, protein from pork, and some vitamins and fiber from herbs and greens
Health notes
If you have a sensitive stomach, go easy on raw herbs and chili. Choose a busy shop with a high turnover for fresher noodles and toppings, and drink bottled water if you are unsure about the water source.
How to eat it
Mix the noodles, pork, herbs, and sauce lightly before eating. Use chopsticks to lift the noodles and a spoon for the remaining sauce. Add chili, lime, or herbs gradually so you can control the flavor and spice level.
