They say cao lau can only be made in Hoi An. By tradition the noodles need water from one old well in town and ash from hardwood on the islands offshore. Thick and chewy, closer to udon than pho, with char siu pork and crunchy croutons. Hoi An was once Faifo, a port full of Chinese and Japanese traders, and you can taste all of them here.
📍 Cau Lau Thanh.