Top cuisine in Hoi An

Cao lau Hoi An (Hoi An vermicelli)

Cao lau noodles are carefully made from local new rice not stocked one. Water used to soak rice must be taken from wells in the Ba Le Village; noodles thus will be soft, enduring and flavored with special sweet-smelling. In addition, meat used to prepare for Cao lau must be loin or trotter.

Dry pancakes used must be thick and have much sesame. Greasy coconut quintessence and bitter green cabbage are also indispensable. The so-called genuine Cao lau Hoi An must satisfy all above requirements.

My Quang (Quang soft noodle soup)

Similar to rice noodle and chicken or pork soup (Hu tieu), My Quang is a variety of Pho (rice noodle soup), because the noodles are made from rice and soused with soup as serving. The soup sauce, which is added, comes from a mixture of flavor from beef or pork bone, shrimps, crabs, chicken and duck. The noodles are yellow, somewhat distinct from Pho. However, the main reason for having this color is to be in hannony with the colors of shrimps and crabs. There is also noodle for vegeterians.

Quang soft noodle soup tastes best when being served with a variety of herbs, such as mint leaves, houttunya, cabbage, onion, coriander, banana flower and so on. A bowl of Quang soft noodle soup is normally dressed with pieces of banh trang (also called baked rice paper), roasted groundnuts, shrimp or pork, which look very tasty.

Coming Quang Nam, you are easy to see many Quang noodle small restaurants along 1A National Road always crowded such as Binh Nguyen chicken noodle (Thang Binh district), Ky Ly chicken noodle (Tam Ky town), Cay Tram shrimp noodle (Nui Thanh province), Cam Ha beef noodle (Hoi An town)...

The best My Quang is made from rice in Phu Chiem, shrimp in Cho Dai and spicy vegetables in Tra Que. As a strict selection of substances to prepare, My Quang has been dominant in almost all of culinary markets in the Central provinces and expanded to Ho Chi Minh City with a high qualification of a Quang Ngai's specialty.

Lau mam (Mixed vegetable and meat hot pot)

At present, Lau mam folk dish in the past hundred years - become a luxurious specialty in the South. Chau Doc fish sauce made from fresh-water fish, a kind of sweet- smelling and greasy fish, which must be as required to have a delicious Lau mam dish.

Substances to prepare for Lau mam, including fresh food-stuffs such as snake-head fish, "keo" fish, pork, peeled shrimps, eel, beef, and so on, accompanied with at least 10 kinds of vegetable, sometime amounting to 24 kinds of vegetable. They include water-lily, egg-plant, balsam-apple, straw mushroom, bean sprouts, chilly, etc.

When boiled, the flavors of the sauce, which is mixed with citronella, chilly, vegetables, fish, shrimp and meat, are very sweet-smelling. Lau mam roam is scoop out into bowls and served with soft noodle soup, simply but deliciously.