These are a few of the dishes that we’d travel just to get a taste of. AO User MRDEEMPCao Lầu, VietnamCao lầu, in its traditional form, can never be globalized. The starchy, thick rice noodles are made with local wood ash and alum-rich well water, which lends the noodles their signature chewy texture. In the Bolivian city of Potosí, a steamy soup bubbles from the heat of rocks sourced from the volcano Cerro Rico. Pasta dough is woven into impossibly thin strands, then served in mutton broth under a heap of tangy pecorino cheese.
