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When visiting Hoi An in Central Vietnam, travelers are often enchanted by yellow-walled shophouses, peaceful riverside scenery, and special food named Cao Lau. In this guide, we’ll explore what makes Cao Lau so special, where it comes from, and where to find the best bowls in town. Whether you’re a foodie or a curious traveler, Cao Lau Hoi An deserves a place on your itinerary.
Cao Lau Hoi An first appeared in the 17th century when Hoi An was a busy trading port. Merchants from China, Japan, and Europe came here and brought new ideas. They brought their cultures and food, which influenced the local way of cooking and eating.
The name “Cao Lầu” translates loosely to “high floor.” It is said that wealthy traders would eat the dish on the upper floors of their shops or residences to both enjoy the view and keep an eye on their merchandise. The dish may have been influenced by Chinese cooking, but the thick noodles are often compared to Japanese Udon because of their texture and shape.
Some stories say Chinese immigrants created Cao Lau, but its ingredients and cooking methods are very Vietnamese. Many locals believe it is a special dish of Hoi An, shaped by years of cultural exchange but still made with traditional local techniques.
Cao Lau Hoi An - A Bowl of Heritage and Flavor (Source: Internet)
The soul of Cao Lau Hoi An is in its special noodles, and they are unlike any other in Vietnam.
Cao Lau noodles are made from new sticky rice grown locally in Quang Nam province. The process is labor-intensive and deeply traditional:
Cao Lau is typically served with:
The flavour of this food is a little salty, a bit crunchy, full of fresh herbs, and has a light smoky taste — very different from other Vietnamese dishes.
Cao Lau - true taste of Hoi An’s culinary heritage (Source: Internet)
Though it may seem simple in appearance, making a bowl of Cao Lau Hoi An is an art form. Here's a condensed version of the process:
Ingredients
How cao lau is made:
Cao Lau is prepared with marinated pork and special rice noodles. Pork (belly or thigh) is sliced, then marinated with soy sauce, five-spice powder, sugar, garlic-onion juice, black pepper, and chili powder. After marinating for a few hours, the pork is seared, then simmered in broth until tender and flavorful.
The noodles are either soaked and blanched (if dried) or steamed (if fresh), then mixed with a bit of oil. To serve, layer bean sprouts, noodles, sliced pork, and a spoonful of the savory cooking broth. Top with chili sauce or fresh herbs for extra flavor.
Enjoying a delicious bowl of Cao Lau - thick, chewy noodles (Source: Internet)
A cozy little eatery in the heart of the Old Town. Although it's tucked into a small alley, it’s well worth the walk. The restaurant offers both meat and vegetarian versions, and the noodles are always fresh.
A cozy place to enjoy delicious meal (Source: Internet)
Cao Lau Thanh is a humble, family-run eatery tucked along a quiet street in the Old Town. Known for its cleanliness and consistency, the shop has earned a loyal local following. Each bowl is thoughtfully assembled with handmade noodles, savory pork, and crisp herbs — staying true to the classic Hoi An style. The flavors are gentle, well-balanced, and full of home-cooked warmth.
Many visitors say it’s one of the best-value Cao Lau spots in Hoi An, perfect for a no-frills, authentic meal.
Cao Lau Thanh is famous among locals for the homemade flavours (Source: Internet)
Tucked away in a quiet alley, Cao Lau Ba Le is a beloved local spot known for its authenticity. The noodles here are chewy, golden, and traditionally made using ash water from the Cu Lao Cham well — a signature of true Hoi An flavor. The pork is tender and well-seasoned, layered over fresh greens and crunchy croutons. Each bowl reflects generations of culinary tradition passed down through the family.
Diners often praise its balance of textures and say it’s one of the most iconic bowls of Cao Lau in town (Source: Internet)
This casual spot is known for serving two of Hoi An’s iconic dishes — Cao Lau and Mi Quang — at excellent prices. The Cao Lau noodles are soft yet chewy, paired with well-seasoned pork and crisp, fresh herbs. Everything is made simply but with attention to flavor and freshness. A popular choice among locals looking for a hearty breakfast or early lunch.
Reviewers often highlight its generous portions and great value for money in the Old Town area (Source: Internet)
Tucked inside Hoi An’s ancient town, Cao Lau Ba Be is a humble eatery with surprisingly rich flavor. The broth is light yet deeply aromatic, letting the pork and herbs shine through. Noodles are springy, and the dish is topped with crispy pork skin for an added crunch. A no-frills, satisfying choice that feels like home cooking.
Diners often describe it as an underrated local favorite with a depth of flavor that rivals more famous spots (Source: Internet)
Though modest in appearance, this local food stall delivers a truly memorable bowl of Cao Lau. The handmade noodles are fresh with a slight chew, complemented by flavorful slices of seasoned pork. Crispy toppings and aromatic herbs round out the dish, which is served with a splash of light pork broth. A simple yet distinctive take on the Hoi An classic.
Locals and visitors alike praise its authentic taste and excellent value for a street-side meal (Source: Internet)
Cao Lau Lien is a straightforward, no-frills spot that serves one of the most authentic bowls in town. The noodles are perfectly chewy, paired with tender, well-seasoned pork and fresh herbs. Its broth is rich in flavor yet light enough to enjoy to the last spoon. A local favorite for those who value tradition over trend.
Customers often mention the balance of flavor and excellent price point as reasons to return.
Cao lau Lien is affordable, beloved by locals and tourists (Source: Internet)
Locals always mix everything before eating. The noodles, pork, fresh herbs, crunchy toppings, and sauce all need to blend into a harmonious bite. This step awakens the full flavor profile of the dish.
Feel free to make your bowl your own - add a bit of chili paste for some heat, squeeze in fresh lime to brighten things up, and splash in some fish sauce or soy sauce for extra flavor. Just a few simple tweaks can take your dish to the next level.
Here are some tips for trying Cao Lau for the first time in Hoi An. Cao Lau is best enjoyed for breakfast or lunch, as locals rarely eat it for dinner. This dish is light yet satisfying. Each vendor brings a unique twist with different herbs or sauces, making it fun to compare. Unlike Pho, Cao Lau features just enough broth to coat the noodles without soaking them.
Cao Lau Hoi An is more than just a regional noodle dish - it’s a symbol of the town’s storied past and resilient culinary identity. So, when you visit Hoi An, make sure to sit down, mix your bowl, and savor this local treasure.
To taste cao lau in Hoi An, book your Flight to Danang City with Vietnam Airlines today! For more details on flights, baggage policies, and travel itineraries, contact Vietnam Airlines via their hotline at 1900 1100, or through Fanpage or Zalo for expert advice.
Passengers are required to have adequate travel documents for all flights on all concerned airlines and to abide by national laws and regulations. Vietnam Airlines does not take responsible if passengers are denied entry into any country.
Please visit here for more details.
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