Hoi An is a port city that has been a hub of international trade for over five centuries. Today, it is a melting pot of different cultures, which is reflected in its architecture, handicrafts, and cuisine. Hoi An has become an expert in adaptation and innovation, integrating new flavors and techniques into traditional Vietnamese cuisine.
The city is now a foodie’s paradise, with a myriad of street food stalls located throughout the Old Town’s maze of yellow alleyways. All of the food here is delicious, but there are a few local specialties that you should try.
Cao Lầu (Pork Rice Noodle)
Cao Lau is a Vietnamese specialty dish originating from Hoi An, featuring yellow noodles with shrimp, pork, and raw vegetables. It is served with minimal broth and is made with Cham ash from the Cham island. Cao Lau is not a noodle or pho dish, but a mixed dish found in Hoi An, Da Nang, and Hue. It is often sold in restaurants with two floors and is not originally from China or Japan.
Cao Lau is made with rice noodles, meat, greens, bean sprouts, and herbs, with pork being marinated in five-spice powder, sugar, salt, pepper, crushed garlic, and soy sauce. Pork bones are boiled with onions or shallots for broth, and shrimp can be added. Rice noodles are made from rice soaked in lye water, resulting in a chewy, springy texture and a grayish-brown or yellowish color. Cao Lau is a unique dish from Hoi An, a city in Quang Nam province, and is often sold in restaurants with two floors.
Bánh Mì Hội An (Vietnamese Baguette Sandwich)
The true birth of the banh mi came about in 1954 in Saigon, after the French defeat at Dien Bien Phu. Up to this point, Vietnamese people could not alter the food of their colonial masters. After the withdrawal of the French, the Vietnamese were free to customize the food using local ingredients. Tailoring the flavors to the local tongue and creating some of the best banh mi’s in Hoi An and across Vietnam.
It wasn’t until the fall of Saigon in 1975 that Banh Mi traveled internationally. South Vietnamese people fled as refugees, seeking a new home. They may have traveled with few physical possessions. But they were plentiful with culture and tradition, of which banh mi was a part.
The components that go into a banh mi vary from a wide assortment of items. Only restricted by one’s imagination. For this instance, we’ll be going through the fillings more commonly found if you’re walking up to a stand and ordering a banh mi. Some of the more established stands that are frequented by foreigners will have menus in English. But the majority do not. Just don’t let this list lead you into thinking there isn’t more out there in terms of combinations and variety.
Banh Mi Phuong and Madam Khanh – The Banh Mi Queen are the best bánh mì spots and, as luck would have it, they both are within walking distance from the river, from the central Old Town market, and one another.
Cơm Gà Hoi An (Hoi An Chicken Rice)
Hoi An chicken rice is a dish that has been popular in Central Vietnam for a long time, especially in Tam Ky, Quang Nam. According to legend, Chinese traders introduced the dish to Hoi An in the feudal age.
In the past, Hoi An chicken rice was sold by street vendors who traveled around the town. However, over time, it has become a popular dish in big restaurants as well.
A typical Hoi An chicken rice dish is made from high-quality steamed rice and chicken. The rice is steamed with pineapple leaves to give it a pleasant aroma, while locals often add turmeric powder to give it a yellow color.
The dish is always served with a bowl of broth made from boiling chicken and eggs, as well as a sweet and sour sauce. Additionally, it is often served with a salad made from shredded green papaya, carrot, and herbs grown in the nearby Tra Que vegetable village.
Hoi An chicken rice is a delicate dish that can be enjoyed at any meal. As the saying goes, “If you haven’t tried Hoi An chicken rice, you haven’t truly been to Hoi An.”
Nước Mót (Mot Water)
Named after its young creator, nước Mót translates to “Mot water” but is a kind of herbal tea. Steeped in a symphony of herbs like ginger, lemongrass, cinnamon, licorice, and lemon as well as green tea, chamomile, and monk fruit, nước Mót is considered to be beneficial to health. This added medicinal benefit is fortunate because the drink is addictively refreshing.
Stop by for a cold nước Mót to wash away a hot Hoi An day, or a hot one to warm cold bones in wet and chilly winter. Mr. Mot, the drink’s namesake, has long since transitioned from a street stall to an indoor shop with seating options. Even so, most people still prefer takeaways. Grab a nước Mót to go and continue wandering through the alleys of the city or relaxing by the river, drink in hand topped with a pink lotus petal to set the scene.
If you know of any other delicious dishes you must try, please comment on the article.
If you know of any other delicious dishes you must try, please comment on the article.