Hoi An is a well-known epicentre for foodies. Dishes are always balanced by yin and yang properties in texture and flavour. The town’s illustrious past has influenced its food with hints of Chinese, French and Japanese styles.
Cao Lau: Hoi An’s exclusive noodle dish. Chewy, udon-like noodles are topped with pork slices, herbs, crunchy noodle offcuts, pork broth and chili jam.
Hoi An Fried Wonton: Resembling tortillas due to their large size, these crispy wontons are filled with pork and shrimp and topped with a tomato roulade.
Com Ga: Chicken rice, which originates from China, is common in Southeast Asia. Vastly different to Hainanese chicken rice however, the Hoi An version comprises yellow rice, shredded village chicken, fresh herbs, black pepper and chili jam.
White Rose: These translucent steamed shrimp dumplings (shaped like a rose) are made from a 120 year-old family recipe that has been kept within the family to date. They are deliciously piquant and you can find them in almost all Hoi An restaurants.
Mi Quang: Typically found in Da Nang and Hoi An, Mi Quang is a noodle dish the uses wide yellow rice noodles, chunks of pork shoulder, sauteed prawns, peanuts and fresh herbs. The tangy broth is thick and curry-like, but only a little is used. Served with crispy rice crackers.