| Cao Lau in Hoi An, Vietnam |
One of the things
we love most about
this type of travel is
shopping in the
local markets and
finding the
ingredients to
make the local
speciality.
In Hoi An, Vietnam,
one of the
traditional dishes is
Cao Lau.
Here Amanda
purchases the thick
rice noodle that is
the base for the
dish. The doughy
noodle, made from
the water of a local
well, is sold fresh in
the market for
about 4000 Dong
(25 US Cents) for a
kilogram (2.2
pounds).
The noodle is
mixed with bean
sprouts, croutons,
pork and greens to
create a fresh, cool
meal. While the
local variation is not
stir fried, we
decided to add
extra vegetables
and substitute tofu
for pork while
mixing it up in our
pot over a low
flame.
A half kilo of
noodles made
enough food for two
days.
we love most about
this type of travel is
shopping in the
local markets and
finding the
ingredients to
make the local
speciality.
In Hoi An, Vietnam,
one of the
traditional dishes is
Cao Lau.
Here Amanda
purchases the thick
rice noodle that is
the base for the
dish. The doughy
noodle, made from
the water of a local
well, is sold fresh in
the market for
about 4000 Dong
(25 US Cents) for a
kilogram (2.2
pounds).
The noodle is
mixed with bean
sprouts, croutons,
pork and greens to
create a fresh, cool
meal. While the
local variation is not
stir fried, we
decided to add
extra vegetables
and substitute tofu
for pork while
mixing it up in our
pot over a low
flame.
A half kilo of
noodles made
enough food for two
days.
| Cao Lau in Hoi An, Vietnam |
Cycling Cuisine > Vietnam > Cao Lau
