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Eating Cao Lầu in Da Nang - 2024

Cao lầu is another fantastic noodle dish that has its roots in central Vietnam, originating in the city of Hội An. The rice noodles used in cao lầu are made from rice soaked in lye water, which gives them a chewy, springy texture and a grayish-brown or yellowish colour. Local legend suggests that the lye should be made by leaching the ashes of certain plants from the nearby Cham Islands, and that the water used in soaking the rice and boiling the noodles should be taken from the ancient Bá Lễ well in Hội An. Not sure if these noodles came with a certificate of authenticity... It's a delicious dish. Not really a soup, although there is a small amount of very intense broth that warms the noodles. There are fresh herbs with slices of Char Sui (BBQ Pork), dense fine grained sausage (Cha), half a duck egg, and crackers. It's supposed to be an "upper class" dish in the social hierarchy of noodles. We've eaten at this stall many times, and we always get treated so nicely by this woman. Our language interaction is mostly sign language with a bit of Google Translate, but her smile and warmth works in any language. One of the great joys of travel is finding people and places like this. We are reminded of the power of being open, kind, and compassionate in our interactions with others. Plus, this makes a terrific lunch for under two bucks! Cao lầu Mỳ quảng: 38 Ng. Gia Tự, Hải Châu 1, Hải Châu, Đà Nẵng 550000