Home cooking attempt — Cao Lau from scratch

I spent an afternoon making Cao Lau from scratch following a traditional recipe. Getting fresh mint and coriander right was the main challenge — it's not as straightforward as it looks. The subtly sweet and spiced result was rewarding once I got it right.

fresh herbs added at the table are a defining characteristic. I served it with Vietnamese iced coffee as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Cao Lau yourself gives you a new appreciation for what goes into it at a restaurant.