The story
Cao lầu is a noodle dish found almost only in Hội An, the old trading port on Vietnam's central coast. Its chewy, yellowish noodles are made from rice soaked in lye, served with slices of pork, fresh greens and crunchy crackling. Local legend insists the lye must come from the ash of trees on the nearby Cham Islands and the water from the ancient Bá Lễ well. Who first made it is unclear: the leading theory credits Japanese traders who lived in the port in the 1500s and 1600s, while others point to Chinese merchants or the Cham. A couple of families still make the noodles and guard their methods.
Also known as cao lau, Hoi An noodles, mì cao lầu.
On the Meridish menu
Cao lầu was the rice & noodles course on menu No. 21 on October 21, 2026. Its clue in the game, which hints at the place without naming it:
Chewy noodles with pork, greens and crackling, said to need water from one ancient well and ash from offshore islands. You'll rarely find it outside this old trading port.
In Meridish, every dish is pinned to the town or city most widely credited with creating it. A guess within 25 km scores all 100 points. How scoring works.
Sources
Food history is often disputed. Think we've pinned it in the wrong place? Tell us at hello@meridish.com, ideally with a source.
