The obligatory Hoi An cao lầu. The Origin Story of cao lầu is, like Hoi An itself, a centuries-old multi-cultural melting pot. The chewy noodles is a distant cousin of Japanese udon, made with water from the local well and wood ashes, the recipe shrouded in secrecy and fiercely protected by a few families. The char siu (roasted pork) and savoury flavouring carry reference to Chinese cuisine. The crispy pieces of pork skin - reminiscent of French crouton. The greens and herbs, a must-have in every Vietnamese noodle dish, all come from a huge organic farm just outside of town. Cao lầu is a unique dish found only in Hoi An, the perfect embodiment of the old trading port, and definitely one of my top favourite Vietnamese noodle dishes.