Many people think that Cao Lau is just Mi Quang with a different name. So what is the truth? Let’s explore with Dien May XANH what Cao Lau is, its origins, and how to distinguish it from Mi Quang in today’s article!
1 What is Cao Lau?
Cao Lau is a type of yellow noodle served with a small amount of broth (simmered from pork bones), featuring shrimp, pork, and eaten with various fresh herbs and fried (or grilled) rice crackers.
Because it’s called Cao Lau, many people assume it’s a Chinese dish, but it’s not. Even the Japanese feel it’s quite similar to their Udon, but different in preparation and flavor. In fact, Cao Lau is a Vietnamese dish, famous in the central region.
2 The origin of Cao Lau
If you have the opportunity to visit Quang Nam, don’t miss Cao Lau, as it is a specialty of the people of Hoi An.
According to historical records, Cao Lau appeared in the 17th century. During this period, Chinese and Japanese traders frequented the port of Hoi An. They brought their own culinary cultures, gradually contributing to the creation of Cao Lau – which can be considered a blend of Chinese and Japanese cuisine.
Furthermore, Cao Lau has evolved over time to suit Vietnamese tastes, becoming a specialty dish of the central region.
The name “Cao Lau” means “high-class dish” and is enjoyed on high floors. In other words, diners could enjoy the meal while taking in the beautiful scenery of Hoi An from a high vantage point.
3 How does Cao Lau differ from Mi Quang?
At first glance, Cao Lau looks quite similar to Mi Quang, but they are two different dishes that can be easily distinguished by the following characteristics:
Similarities
Both Cao Lau and Mi Quang consist of three parts: noodles (made from wheat flour), broth, and toppings, and are usually eaten with fresh herbs.
Differences
Based on the characteristic three essential parts of each dish, you can distinguish the differences as follows:
Regarding the noodles:
The process of making Cao Lau noodles is more complex and elaborate than that of Mi Quang noodles. Specifically, the rice is soaked in lye water (this lye water must be made from the ashes of a specific tree from Cu Lao Cham) to give the noodles their characteristic chewy and dry texture.
Next, it is carefully filtered and ground into flour, and the water used to grind the rice must be taken from the Ba Le well. The mixture is then filtered multiple times through cloth to ensure the dough is dry and flexible before being rolled into sheets and cut into noodles.
Finally, the noodles are steamed repeatedly and dried to create Cao Lau noodles. Therefore, Cao Lau noodles usually have a slightly opaque, dark color and a chewier, firmer texture compared to Mi Quang noodles.
Mi Quang noodles have a simpler process. People use rice flour, and to color the noodles, they simply boil them in bright yellow water, brown water, or plain water for the natural white color of the rice.
Regarding the broth:
Mi Quang broth is usually clear and has the characteristic aroma of simmered pork or chicken bones.
Meanwhile, Cao Lau broth is thicker. In addition to bone broth, it also includes char siu pork, giving it a richer flavor.
Regarding the toppings:
Mi Quang is often served with pork, chicken, shrimp, and quail eggs (or chicken eggs). Some people also add duck, frog, or fish. The rice crackers served with Mi Quang are grilled and sprinkled with white or black sesame seeds.
In contrast, Cao Lau primarily uses char siu pork, in addition to some of the same toppings as Mi Quang. It is also served with sesame rice crackers that can be grilled or fried.
4 How to cook Cao Lau
To simplify the process of making Cao Lau, you can buy Cao Lau noodles at the market or make them yourself at home following the recipe suggested by Dien May XANH below.
Then, use pork or chicken bones to simmer the broth. While waiting for the broth, prepare the char siu pork by marinating pork with soy sauce, five-spice powder, minced garlic, salt, and seasoning, then frying it until golden brown. Next, simmer the pork with a little broth until it achieves the characteristic red color of char siu.
Season the broth and slice the char siu. Finally, put the noodles in a bowl with the char siu, pour the broth over them, sprinkle with peanuts (if desired), and serve with fresh herbs and fried or grilled rice crackers.
We hope the information above has given you a better understanding of Cao Lau, its origins, and how it differs from Mi Quang.
Accessed: December 11, 2021
