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Getting Fat on Hoi An Food: Cao Lau and White Rose

April 6, 2011

I have been living in Beijing for the past month and everyday I am getting closer to becoming a Beijing cow. The food is abundant and mostly inexpensive. However, the other day, I had a craving for some Vietnamese food and it made me want to write about the cultural city of Hoi An and its local foods. Specifically, I will be discussing the Cao Lau and the White Rose.

Cao Lau with Chicken

Cao Lau is a Hoi An dish that uses a linguini like pasta. The noodles are topped with all sorts of herbs and vegetables and slices of pork, chicken, beef, or shrimp. In addition, the noodles also include crunchy chips similar to Frito Lays. Supposedly, the secret to the Cao Lau noodles is that it has to be made with water from a certain well in Hoi An.

White Rose (bahn bao vac) is a type of dumpling made with white dough. It is topped off with cooked garlic and a dash of fish sauce. When the dumpling is cooked it crunches up giving a rose look. These dumplings have a lot of Chinese influence, as they are similar to dim sum dumplings/shumai.

Ah, I forgot to add one more thing. Both dishes are really inexpensive!

White Rose

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