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…

I ate Cao Lau at three different restaurants in the same week to compare. The results were illuminating. The use of fish sauce varied significantly — only one got it right. The fresh with citrus and mint profile should be consistent but interpretation differs widely. Vietnamese cuisine shows French…

I took a cooking class specifically to learn how to make Cao Lau correctly. The instructor explained why star anise broth is used the way it is — something I'd never understood from just eating it. The light and herbal result when you make it yourself is different. fresh herbs added at the table ar…

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 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 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…

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…

What sets Cao Lau apart is the handling of lemongrass. In lesser versions this is treated as a background note. Here it's central and the subtly sweet and spiced result shows it. I've started buying it to cook with at home after this experience. fresh herbs added at the table are a defining charact…

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…

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…