Hoi An Cao lau named an "Asian cuisine value" dish
(QNO) - Hoi An Cao lau - an interesting specialty of Quang Nam province has just been recognized as one of 12 dishes meeting the criteria of “Asian cuisine value” by the Asian Record Organization (ARO).
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| Visiting Hoi An Ancient Town, many tourist like to enjoy Cao lau specialty for their meals. |
The other ones are Pho; Bun Cha (beef noodle and barbecue pork); Bun Thang (Thang noodle); Banh Da Cua Hai Phong (Hai Phong fried crab meat with vermicelli); Com Chay Ninh Binh (Ninh Binh crispy rice cracker); Mien Luon Nghe An (Nghe An eel cassava vermicelli); Bun Bo Hue (Hue spicy beef noodle soup); Pho Kho Gia Lai (Gia Lai dry noodle); Banh Khot Vung Tau (Vung Tau (small shrimp fried pancake); Goi Cuon Saigon (Saigon spring roll); Com Tam Saigon (Saigon brooding tooken rice).
According to ARO, Hoi An Cao lau is a famous regional special dish of Vietnam. It has contributed greatly to promote Vietnam’s image to international visitors. Together with Pho, these two dishes are made of natural ingredients. Cao lau is served with salads of Tra Que 200 year old organic vegetable village, thinly-sliced pork slices, fried pork fat and sauce. The noodle is also prepared from water from Ba Le well - one of the most famous ancient wells of the Cham people in the town therefore it has a special taste…
By DUY HOANG