Danang: Bowls Of Cau Lau And An Epic Meal At The End Of The Fish Sauce Trail
Matt Rodbard•
In Hoi An, a handful of families make noodles for cau lau, a process that begins every morning around 2 a.m.
The slightly smoky flat noodles that serve as the foundation of cau lau are made with water mixed with ash that's taken from the firewood of Cham Island.
Bryan Caswell and Stuart Brioza sitting down for cau lau at the main market in Hoi An. We were taken to stall LoE035 for the best in the city.
The chewy, slightly smoky cau lau noodles are similar to udon and served in a broth of coriander and Chinese five-spice with slow-simmering pork (sliced thin), with a garnish of Thai basil and mint, as well as a powerful chili jam.
Hyatt's gracious Corporate Chef Frederik Farina was born in Sicily and cooked for over nine years in Thailand, before coming to Vietnam.
Crabs from the Hoi An wet market.
Trumpet fish has a similar flesh to grouper. Bryan Caswell served it seared with a fish sauce caramel.
Caswell and Brioza walking around the Hoi An wet market.
Brioza called his menu "herb dictated" and did fried chicken chunks cut karaage-style tossed with fish sauce, herbs, chilies and ginger.
Caswell with Red Boat founder Cuong Pham.
Brioza working the basket fryer like it's nobody's business.
Caswell with help from his designated "wokier."
Wok-fried flat noodles with grilled shrimp in a broth of poached garlic and Vietnamese lemon balm.
