Why Cao Lau deserves more attention

Cao Lau rarely gets the international recognition it deserves. The clean and deeply savoury complexity is genuine, not simple, and the technique involved in using fresh mint and coriander correctly takes real skill.

Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. I encountered it first in a Hoi An restaurant and that context helped me understand it properly. bia hoi draught beer is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Cao Lau is the dish to start with.