Cao lầu is a regional Vietnamesenoodle dish, from the city of Hội An, in central Vietnam's Quảng Nam Province. It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes, including others from the same region, such as mì Quảng.[1]
The main ingredients of cao lầu are rice noodles, meat, greens, bean sprouts, and herbs, most commonly served with a small amount of broth. The meat used is typically pork, either shredded or sliced char siu-style pork (xa xiu), but shrimp (tôm) can also be used.[1][2][3]
The rice noodles used in cao lầu are made from rice soaked in lye water, which gives them a chewy, springy texture and a grayish-brown or yellowish colour. Local legend suggests that the lye should be made by leaching the ashes of certain plants from the nearby Cham Islands, and that the water used in soaking the rice and boiling the noodles should be taken from the ancient Bá Lễ well in Hội An; for this reason, the legend states, cao lầu is rarely found outside the vicinity of Hội An.[1][3][4] After soaking in the lye water, the rice is processed to make noodles at least 10cm long and 0.5cm wide, which are soaked in water for several hours, washed and boiled to taste.[3][5] Some of the raw noodles are also cut into squares and deep-fried until crispy; these are used to top the dish when serving.[3]
The meat used in cao lầu is typically pork which is marinated in five-spice powder, sugar, salt, pepper, crushed garlic, and soy sauce, to give a taste similar to char siu pork. Pork bones are also boiled to make the broth, along with onions or shallots.[1][3][5]
A bowl of cao lầu is assembled by placing the noodles on a bed of fresh greens, bean sprouts and herbs. The marinated char siu pork is fried in a pan or wok until tender, made to cool, cut into thin slices (or, alternately, shredded),[2] and placed on the noodles. Then, a small amount of broth (enough to wet the noodles) is poured over the contents of the bowl. Finally, the bowl is topped with the crispy squares and herbs, and served with lime and chili to taste.[1] The dish is served at room temperature, and the contents of the bowl are mixed together before eating.
^ abcdefLe, Helen (2017). Simply Pho: A Complete Course in Preparing Authentic Vietnamese Meals at Home. Race Point Publishing. pp. 130–131. ISBN9780760359549. Retrieved 2 April 2019.
^ abMorgan, Jorj; Fazio, Susan. Canvas and Cuisine: The Art of the Fresh Market. Dorrance Publishing. p. 47. ISBN9781480991248. Retrieved 2 April 2019.
^ abcdefDiệu, Hiền (13 March 2015). "Cao lầu Hội An đặc biệt thế nào?". Thanh Niên. Retrieved 2 April 2019. (in Vietnamese)
^Di, Vỹ (19 September 2017). "Quán ăn mang tên giếng cổ hút khách hơn 20 năm tại Hội An". VNExpress. Retrieved 2 April 2019. (in Vietnamese)
lầu, regional, vietnamese, noodle, dish, from, city, hội, central, vietnam, quảng, province, typically, consists, pork, greens, rice, noodles, made, from, rice, which, been, soaked, water, giving, them, characteristic, texture, colour, that, sets, dish, apart,. Cao lầu is a regional Vietnamese noodle dish from the city of Hội An in central Vietnam s Quảng Nam Province It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes including others from the same region such as mi Quảng 1 Cao lầuA bowl of cao lầuTypeNoodlePlace of originVietnamRegion or stateHội AnMain ingredientsNoodles pork and greens Media Cao lầuA bowl of Cao lầu Contents 1 Ingredients 2 Serving 3 See also 4 References 5 External linksIngredients edit nbsp A bowl of Cao lầu with fried pork and meatThe main ingredients of cao lầu are rice noodles meat greens bean sprouts and herbs most commonly served with a small amount of broth The meat used is typically pork either shredded or sliced char siu style pork xa xiu but shrimp tom can also be used 1 2 3 The rice noodles used in cao lầu are made from rice soaked in lye water which gives them a chewy springy texture and a grayish brown or yellowish colour Local legend suggests that the lye should be made by leaching the ashes of certain plants from the nearby Cham Islands and that the water used in soaking the rice and boiling the noodles should be taken from the ancient Ba Lễ well in Hội An for this reason the legend states cao lầu is rarely found outside the vicinity of Hội An 1 3 4 After soaking in the lye water the rice is processed to make noodles at least 10cm long and 0 5cm wide which are soaked in water for several hours washed and boiled to taste 3 5 Some of the raw noodles are also cut into squares and deep fried until crispy these are used to top the dish when serving 3 The meat used in cao lầu is typically pork which is marinated in five spice powder sugar salt pepper crushed garlic and soy sauce to give a taste similar to char siu pork Pork bones are also boiled to make the broth along with onions or shallots 1 3 5 Cao lầu is served with lettuce bean sprouts and a number of fresh herbs rau such as mint chives perilla rau tia to lemon basil rau hung quế Vietnamese coriander rau răm cilantro ngo or rau mui and water mint rau hung lủi A variety of other herbs may also be used in cao lầu including mustard greens rau cải chrysanthemum greens tan o common knotgrass rau đắng and heartleaf rau giấp ca 1 3 5 Serving edit nbsp Wikibooks Cookbook has a recipe module on Cao lầu A bowl of cao lầu is assembled by placing the noodles on a bed of fresh greens bean sprouts and herbs The marinated char siu pork is fried in a pan or wok until tender made to cool cut into thin slices or alternately shredded 2 and placed on the noodles Then a small amount of broth enough to wet the noodles is poured over the contents of the bowl Finally the bowl is topped with the crispy squares and herbs and served with lime and chili to taste 1 The dish is served at room temperature and the contents of the bowl are mixed together before eating See also editMi Quảng Rice noodlesReferences edit a b c d e f Le Helen 2017 Simply Pho A Complete Course in Preparing Authentic Vietnamese Meals at Home Race Point Publishing pp 130 131 ISBN 9780760359549 Retrieved 2 April 2019 a b Morgan Jorj Fazio Susan Canvas and Cuisine The Art of the Fresh Market Dorrance Publishing p 47 ISBN 9781480991248 Retrieved 2 April 2019 a b c d e f Diệu Hiền 13 March 2015 Cao lầu Hội An đặc biệt thế nao Thanh Nien Retrieved 2 April 2019 in Vietnamese Di Vỹ 19 September 2017 Quan ăn mang ten giếng cổ hut khach hơn 20 năm tại Hội An VNExpress Retrieved 2 April 2019 in Vietnamese a b c noodlepie Cao lau Archived September 28 2007 at the Wayback MachineExternal links edit nbsp Wikimedia Commons has media related to Cao lầu Cao lầu Hội An article Retrieved from https en wikipedia org w index php title Cao lầu amp oldid 1177954682, wikipedia, wiki, book, books, library,
