Cao lầu tiếng anh là gì

Cao vệ sinh Hoi AnCao vệ sinh Hoi AnCao lau hoi an is the foremost traditional food in Hoi An. Cao vệ sinh does not taste lượt thích any other Vietnamese dish, but nobody can really recognize it as being comparable khổng lồ Chinese or Japanese cuisine. Despite its Chinese-like appearance, the Chinese people don’t consider it to lớn be Chinese food. Until now, the origin of Cao lau is still enveloped mystery .

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How does Cao vệ sinh look like?

Cao Lầu is a specialty dish of Hoi AnCao vệ sinh comprises of the signature cao lầu noodles, slices of barbecue pork, pork crackling, bean sprouts, lettuce & herbs, it is then finished with a spoonful of stock. Cao vệ sinh noodles are carefully made from local fresh rice ( not older grains of rice ) .

What make Cao vệ sinh so special?

The dish cannot be replicated outside of the town because the water used in the dish must be drawn from a well in the nearby cha Le well which is dug by the Cham people, which is at the kết thúc of an alley opposite 35 Phan Chau Trinh Street. The lye solution used to prepare the noodles comes from trees grown on Cham Island. This water is then mixed with ashes from certain trees, khổng lồ give it its particular yellow tinge và slightly firm texture. The noodles will therefore be soft, enduring and flavored with special sweet-smelling additives .

How to lớn cook Cao Lau

The meat used lớn prepare the Cao vệ sinh must be pork loin or trotter. The pork is fried in a marinade & then roasted for 1 hour. Next, fish sauce, soy sauce, garlic, sugar, salt cùng pepper, thin crispy croutons, vegetables, bean sprouts & spices are thrown in, and after adding the noodles and herbs the dish is done. With a hint of spice, simple & yummy .The dry pancakes used must be thick & have a lot of sesame. Greasy coconut essence & bitter green cabbage are also indispensable. The so-called genuine Cao vệ sinh Hoi An must satisfy all the above requirements. It was said that only some wells in Hoi An were used lớn make Cao vệ sinh noodles. What is more, only some Hoi An families were able lớn produce Cao lau in their own traditional way, but the quality was not as good as it used to lớn be before .


Where to try Cao lau in Hoi An

Visitors khổng lồ Hoian who want to lớn eat truly authentic cao lau should seek out the only cao vệ sinh street vendor on Nguyen Hue street. She is an old woman who’s been selling cao lau on this street for more than 20 years. Her place is always crowded from 3 : 00 pm lớn 4 : 30 pm .ThuyAdd : Corner of Trân Phú với Hoàng Diệu Street ( across Mermaid Restaurant – 2 Trân Phú St ) Opening hours : 6 am – 2 pmCao Lầu is 20000 vnd ( AU USD 1 ) / dish


1. Water source:

2. Lye solution:

Lye is made from the ashes of trees. Different trees give different lye solutions. The particular lye solution that is used lớn make cao lầu’s noodle is from “ tro ” tree grown in Cham Island nearby .

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3. Rice:

The rice lớn make cao lầu’s noodle is of the local rice variety. The rice used is neither freshly harvested nor too aged. The rice is washed, soaked in Hội An’s well water & lye solution. After that the soaked rice is ground into a thick paste & poured into cốt tông bags to lớn drain excess water. The paste becomes dough, and is kneaded. The thin dough is briefly steamed, cut into strings, & steamed again until the noodle becomes completely cooked. The noodle is left in mở cửa air for its surface to lớn dry. When used, the noodle is blanched briefly in hot water. Cao lầu’s noodle has more texture và doesn’t have a sour flavor of the more regular rice noodle .Visitors to lớn Hoi An always remember Cao Lau, which is special symbol for Hoi An .

4. Xá xíu-Translation:

this is the Vietnamese pronunciation of Chinese barbecue pork, char siuAbout 500 g lean pork butt, cut khổng lồ about 5 centimet thick. Mixture : 5 g Chinese five-spice powder + 50% teaspoon salt + 1/4 teaspoon ground pepper + 1 tablespoon minced garlic + 2 tablespoons soy sauce. Marinate the pork in the mixture for 40 minutes. Heat a small pot on low heat, showroom 2 tablespoons of cooking oil, & pan fry the pork a little, then địa chỉ boiling water to lớn cover the meat. You can also use coconut juice instead of water. The pork should now be tender. When used, slice it into thin pieces .

5. Stock:

Cook 500 g of pork bones in 3 liters of water và 100 dried shallots. Simmer & skim the fat often until about 2.5 liters stock is left. Remove the bones and shallot from the stock. Season the stock with salt và MSG ( Oriental food, of course ! ) khổng lồ taste .

6. Pork rind:

Select the thinnest pork skin, and remove all the fat. Cut the skin to lớn small pieces of about 2 cm wide, & marinate for 30 minutes in the same kind of mixture you use to make xá xíu. Deep fry the pork rind until crispy. Let the pork rind drain .

7. Herb:

Húng lủi ( Mentha aquatica L. ; water mint ), cut khổng lồ short stems. Chive, minced. Cilantro also

8. Presentation:

Put noodles và water mint in a bowl. Place slices of xá xíu on top. Throw in some pork rind and minced chive. Pour just a little of the stock into the bowl. Also throw in some cilantro on top. Throw in a dash of pepper .

Chuyên mục: Ẩm thực