It’s the dish most associated with the city. Not only was Cao Lau invented in Hoi An, but a key ingredient is well water from the city’s Ba Le well.
Banh Mi sandwich in Hoi An is much more than a simple baguette. The best Hoi An Banh Mi shops fill their crispy baguettes with a range of ingredients including both meats and vegetables.
In Hoi An, stalls serve bowls filled with thick square rice noodles (as opposed to the flat Fettucine-like noodles found in Da Nang), meat or seafood, broth and greens.
A White Rose Dumpling is a delicate steamed dumpling made with rice flour and a savory shrimp filling.
Banh Xeo are sizzling cakes flavored with turmeric and filled with ingredients like shrimp, pork and other bean sprouts.