Caolau noodles are carefully made from local new sticky rice. Water usedto soak rice must be taken from wells in the Ba Le Village; noodlesthus will be soft, enduring and flavored with special sweet-smelling.

Drypancakes used as ingredient must be thick with much sesame on thesurface. Greasy coconut quintessence and bitter green cabbage are alsoindispensable. The so-called genuine Cao lau Hoi An must satisfy allabove requirements.

Itwas said that only some wells in Hoi An were used to make Cao Launoodles. What is more, only some Hoi An families were able to produceCao Lau by their own traditional way, but the quality was not as goodas it was before. Cao Lau did not have Vietnamese flavor. Despite itsChinese-like appearance, no Chinese accepted it as Chinese food. Untilnow, the origin of Cao Lau still remains in mystery.