Hoi An is renowned for its specialties, which have a distinct flavor due to the locally sourced ingredients such as rice, herbs, and water. It is believed that the best Cao Lau noodle is made using Ba Le well water, Hoi An rice, and Tra Que herbs. A trip to Hoi An is incomplete without trying these dishes, as their unique flavors cannot be found anywhere else.
Quang noodle (Mì Quảng)
“Mì Quảng” is a popular dish that represents Quang Nam Cuisine. The noodles are made from rice flour and are sliced into pieces. There are two types of noodles used in Quang noodle: white noodles made of rice only and yellow noodles made from rice and turmeric. The broth is cooked from pork bones to give a fatty flavor and high nutrition. Unlike Hue beef noodle soup and Hanoi beef noodle soup, Quang Nam’s noodles use less broth, making them distinct from other noodle dishes in Vietnam. Quang Nam’s noodle is served in a bowl with noodles, broth, and various toppings. The toppings for Quang Nam’s noodles are diverse, including slices of pork, beef, chicken, fish, shrimp, or a half-boiled egg. Roasted peanuts, fresh vegetables, and toasted Vietnamese sesame rice crackers are also added on top for an authentic taste.
Cao Lau noodle “Cao Lầu”
Cao Lầu is the most famous traditional food in Hoi An. It has a unique flavor that cannot be compared to any other Vietnamese dish, nor is it recognized as Chinese or Japanese cuisine. Even though it may appear Chinese-like, it is not considered Chinese food by the Chinese people. The origin of Cao Lau is still a mystery to this day. The threads of vermicelli are rolled from rice flour soaked in ash water and steamed three times, resulting in a hard and naturally yellow noodle. Unlike pho, and similar to other noodle dishes from southern Vietnam, Cao Lau noodles are served with very little broth. It consists of a delicious dark pork broth with fat yellow noodles, tender pork slabs, bean sprouts, fresh greens, and crispy croutons. A trip to Hoi An is incomplete without trying a bowl of Cao Lau.
Dumpling – White rose “Bánh Hoa Hồng Trắng”
White rose dumpling is a popular snack in Hoi An, made from translucent white dough shaped like a rose and stuffed with fresh shrimp. These dumplings are loved not only for their delicious flavor but also for their beautiful appearance. The French nicknamed them “white roses”. To make them, rice is soaked many times in water (from 15 to 20 times) to get the best flour rice. The filling of dumplings contains fresh shrimps, bean sprouts, mushrooms, onions, and pork mince. They are best served with fried onion, salad, and a variety of herbs. Almost every restaurant in town serves up its own white rose, but only one family holds the secret recipe that made the dish famous.
Hoi An chicken rice – Com Ga Hoi An
Hoi An chicken rice is a popular dish in Hoi An, Vietnam, which is similar to the classic Chinese chicken rice. However, what sets it apart is the use of aromatic rice and shredded farm-raised chicken, which the locals prefer for their great flavor. To make this dish, premium quality rice is cooked until it turns a distinctive pale yellow color and has a distinct aroma after being seasoned with chicken broth, turmeric, and panda leaves over a wooden burner. Meanwhile, the chicken is cooked until fully done, then mixed with sauteed onion, salt, and pepper to absorb all the spices. The locals recommend eating it with chili jam and black pepper on top, along with some onion, sour papaya, fresh herbs, and soy sauce for taste.
