Finding the best Cao Lau in the city — a personal search

I spent three months trying every version of Cao Lau I could find locally. The variation in quality is extraordinary. The best version handled star anise broth with genuine knowledge and the fresh with citrus and mint result was noticeably superior.

Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. The winning restaurant had the right a Hoi An restaurant feel — unpretentious and focused on the food. bia hoi draught beer was suggested correctly. Worth the search. When Cao Lau is made properly it's a completely different experience.