Comparing Cao Lau across three restaurants — an honest verdict

I ate Cao Lau at three different restaurants in the same week to compare. The results were illuminating. The use of fish sauce varied significantly — only one got it right. The fresh with citrus and mint profile should be consistent but interpretation differs widely.

Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. The best version came from a street banh mi counter, which felt authentic. Vietnamese iced coffee was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Cao Lau is larger than you'd think.