CAO LAU
It's a noodle, herb, bean-sprout and pork sliver dish. Hoi An people will tell you the dish cannot be replicated outside of town because the water used in the dish must be drawn from a well in the nearby Ba Le well which is down an alley opposite 35 Phan Chau Trinh Street. The pork is fried in a marinade and then roasted for 1 hour. Chuck in some fish sauce, soy sauce, garlic, sugar, salt & pepper, thin crispy croutons add the noodles and herbs and you're done. Mix it up and dig in. It's simple, spice tinged and yummtastic.
WONTON
Each wonton is made with a thin 10cm square lye-water pastry wrapper (made of wheat flour, water, salt, and lye) and filled with savory minced meat. The filling is typically made of minced pork, coarsely diced shrimp, finely minced ginger, finely minced onions, sesame oil and soy sauce. Wontons can be served in soup or deep fried with rice or noodles. Although commonly referred as "dumplings", wontons should really be classified as a kind of filled pasta more similar to the Italian tortellini or ravioli (indeed tortellini and ravioli collectively are called "Italian wonton" (意大利雲吞) in Chinese) or Jewish kreplach. The thinness of the wonton wrapper makes the texture of boiled wontons rather similar to small meatballs. Other variation of wonton are shrimp wonton (鮮蝦雲吞) or seafood wonton. Wonton pastry wrappers can also be made for thinly rolled hot water dough (made of flour, boiling water, and salt), though such wrappers are less commonly found.
The deep fried variety are often served as a snack or appetizer, particularly in American Chinese cuisine. While it is often filled with a minced pork mixture, they are occasionally filled with cream cheese as well.
WHITE ROSE
Many people like these cakes not only for their delicious flavor but also for their beautiful appearance. The French gave it the name of white roses. The care is made from white rice flour and stuffed with cooked shrimp meat. The translucence of the flour along with the color of the shrimp meat gives it the apprearance of a white rose petal.
MI QUANG
Essentially it's a rice noodle dish but with not much broth. The broth doesn't cover the noodles, as you'd expect in a bowl of pho. Rather, it just sort of helps move the noodles around the bowl. The broth is fairly well cooked down, with perhaps chicken and shrimp, or pork (use pork neck bones), crab, fish or beef -- sort of whatever you've got around.
FUKIEN NOODLE
This is typical dish of the Fukien clan of Hoian. Rice flour is the main ingredient. Crabmeat, dried shrimp, vegetable oil, and prices are blended together and topped on the noodle to make a sweet and very fragrant dish.
BANH IT LA GAI
This cake made from the black colored and sweet tasting Gai leaf and green bean. This cake is always offered to worship ancestors during the New Year festivals or during anniversaries of departed ancestors. It’s also thought of as a kind of medicine to help revive those suffering from hangovers
BANH SUSE
Made from sticky rice, green bean and coconut, the cake is wrapped in banana leaf and then steamed. The original name for this cake is phu the cake, which means husband and wife. The name originates from a story about a young couple that lived together in a small town.
ENJOY YOUR MEAL !
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