Speaking about Hoi An’s cuisine, people immediately think of Cao Lau as a traditional typical dish of Hoi An. Have you ever wondered if you know the origin of this dish? According to local people who originated from China, Cao Lau appeared in the 17th century when Hoi An’s port was opened for trading – boat businessmen from the Western and the Eastern including of Chinese and Japanese coming here to trade goods. Some people said that Cao Lau originated from China due to its marinated pork but others thought that it came from Japan due to its similar noodle to Udon’s but these 2 countries deny it. Perhaps, Cao Lau is the perfect combination of nations.

This noodle soup is indeed delicious in flavor and very attractive in the appearance. In the middle of the bowl is a circle surrounded by thinly sliced omelette, chicken, sliced pork roll with brown mushroom and prawn with green onion on top.

The ingredient of Bun Thang is very simple and they are easily found in the local market. But making a delicious bowl of noodle is not easy. Therefore, Bun Thang is considered being the most sophisticated dish of Hanoian. The cook must be picky and careful for every step of choosing the ingredient. The broth is really important to form the exact taste of Bun Thang. The cook should skim the pot during cooking to prevent the water from becoming frothy. The broth should be transperant and sweet. Bun Thang Hanoi is appealing with the combination of colors, flavors and even sounds that are pleasant to enjoy. The radish is crispy and sounds perfect with the sweetness of Vietnamese dish. To taste a bowl of Bun Thang like this is to appreciate a work of art which is full of color and taste. It is also how diners receive the sincerity of skilful and meticulous housewives.