Cao Lau

I had never tried Cao Lau before this visit and I wasn't sure what to expect. The light and herbal taste hit immediately and made sense of the dish in a way descriptions never quite do. fresh mint and coriander is an ingredient I'd not encountered used quite like this before. The a home cooking cla…

Cao Lau rarely gets the international recognition it deserves. The clean and deeply savoury complexity is genuine, not simple, and the technique involved in using fresh mint and coriander correctly takes real skill. Vietnamese cuisine shows French colonial influence alongside traditional Southeast …

I've now had Cao Lau prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises star anise broth in the way Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. The light and herbal character is more…

Cao Lau opened a door into a cuisine I'd previously known almost nothing about. The fresh with citrus and mint flavours are unlike anything in my usual rotation and I mean that positively. fresh herbs added at the table are a defining characteristic. Understanding that context made the dish taste di…

I spent an afternoon making Cao Lau from scratch following a traditional recipe. Getting fresh mint and coriander right was the main challenge — it's not as straightforward as it looks. The subtly sweet and spiced result was rewarding once I got it right. fresh herbs added at the table are a defini…

I made Cao Lau for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The clean and deeply savoury profile was the main talking point — no one had quite experienced star anise broth used that way before. Vietnamese cuisine shows French colonial infl…

I went in with low expectations — I'd had mediocre versions before. What I found was Cao Lau made with real commitment to fish sauce and technique. The fresh with citrus and mint result was more complex and satisfying than anything I'd had before. Vietnamese cuisine shows French colonial influence …

I was looking forward to Cao Lau here based on the reputation. The reality was disappointing. The clean and deeply savoury character that makes this dish special was muted — either from shortcuts with rice paper or from scaling up production at the expense of quality. fresh herbs added at the table…

Some dishes exist to comfort and Cao Lau is absolutely in that category. The clean and deeply savoury quality works on something almost primal — you feel the warmth of it immediately. fish sauce does work that no substitute can replicate. Vietnamese cuisine shows French colonial influence alongside…

I first ate Cao Lau on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the light and herbal quality I remembered. fresh mint and coriander was handled correctly — something most restaurants here get slightly wrong. fresh herbs adde…