Cao lầu is the Vietnamese noodle dish associated with Hội An that traditionally includes pork, herbs and noodles with only a small amount of broth.
Its texture distinguishes it from noodle soups: cao lầu noodles are thick and chewy, and the finished dish is relatively dry. Slices of roast pork, greens, herbs, bean sprouts and crunchy fried toppings are commonly arranged over the noodles, with a modest quantity of seasoned liquid.
Cao lầu is closely linked to Hội An, the historic trading port in central Vietnam. Local culinary tradition attributes the noodles’ distinctive character to water from the town’s Ba Lễ well and ash associated with nearby Cù Lao Chàm, although modern preparation methods and the historical accuracy of these explanations are debated.
The dish is sometimes confused with mì Quảng because both are central Vietnamese noodle dishes with herbs and limited broth. Their noodles, seasonings and local traditions differ, however, and cao lầu’s strongest identity is its connection with Hội An.