What to eat in Hoi An: A local’s guide to 7 iconic street foods

Over the years, Hoi An’s cuisine has gracefully fused flavors from China, France, and Japan, yet it remains unmistakably local at heart. Its street food captures the very essence of the town — simple yet soulful, traditional yet full of surprises, and always delicious at a fair price.

Cao Lau

Cao lau, Hoi An’s signature dish, is shrouded in mystery and tradition. The noodles are said to be crafted with ash from a special tree and water from an ancient well, giving them their distinct texture and flavor.

According to local lore, only one woman in Hoi An holds the authentic recipe. The dish is then perfected with grilled pork, crunchy cracklings, and a fresh salad mix — a flavorful harmony that defines Hoi An’s street food culture.

Wontons

Wontons in Hoi An are a delightful local specialty, often compared to giant Vietnamese-style nachos. Crispy and golden, they vary slightly from place to place — some topped with a tangy tomato-based sauce, others coated in a sweet-and-sour glaze or garnished with fresh herbs and chopped vegetables.

The dish reflects Hoi An’s deep Chinese culinary influence, a legacy visible throughout the city’s cuisine. While Hanoi’s flavors reveal touches of French heritage and Saigon’s dishes lean toward Western tastes, Hoi An’s wontons beautifully embody the Chinese-Vietnamese fusion that defines the town’s food culture.

Hoi An Chicken Rice (Com Ga Hoi An)

One of the town’s most iconic dishes — a local adaptation of Hainanese chicken rice, reimagined to suit Vietnamese tastes. The rice, cooked in rich chicken broth and infused with fresh turmeric, turns a vibrant yellow and carries a delicate, savory aroma. Sampling this dish is an essential part of any visit to Hoi An, offering a delicious insight into the town’s diverse culinary heritage.

The chicken is carefully selected — usually free-range for its firm texture — then poached or roasted, shredded, and mixed with onion, fragrant herbs, and a light sweet-and-sour salad. Each bite combines the richness of the chicken, the subtle sweetness of the rice, and the aroma of pandan leaves. The dish is typically served with a warm bowl of broth and a small dipping sauce of chili, garlic, and fish sauce to elevate its flavors even further.

Mi Quang (Quang Noodles) 

One of the most beloved specialties of Hoi An and the Quang Nam region, celebrated for its perfect harmony of fresh ingredients and bold, distinctive flavors. The noodles, made from rice flour and tinted golden with turmeric, are soft yet delightfully chewy. Unlike most noodle soups, Mi Quang is served with just enough broth to coat the ingredients, preserving the richness of the flavors while keeping the accompanying crispy rice cracker perfectly crunchy.

A traditional bowl of Mi Quang features a medley of pork, shrimp, chicken, or beef, paired with fresh herbs, roasted peanuts, fried shallots, and a drizzle of tangy fish sauce. It’s a versatile dish enjoyed at any time of day — from a hearty breakfast to a comforting dinner — and a true reflection of Central Vietnam’s vibrant culinary identity.

Xi Ma Phu (Black Sesame Sweet Soup) 

It is one of Hoi An’s most unique desserts, originating from traditional Chinese cuisine, where it’s known as zhi ma hu (black sesame paste). The Hoi An version, however, has developed its own distinctive character — a smooth, fragrant blend of finely ground black sesame seeds, glutinous rice, coconut milk, and rock sugar. The result is a mildly sweet, nutty dessert that’s both comforting and easy to enjoy.

Thick and silky in texture, Xi Ma Phu boasts a glossy black color and a delightful roasted aroma. It’s especially warming on cooler days, offering both flavor and nourishment. Beyond its delicious taste, this dessert is also valued for its health benefits — black sesame is rich in minerals and healthy fats that help promote vitality and balance.

White Rose Dumplings (Banh Bao – Banh Vac) 

A beloved Hoi An specialty, named for their resemblance to delicate white blossoms. The dumplings are made from thin, silky rice dough encasing a filling of minced shrimp or pork, then steamed to perfection for a soft, translucent finish.

Exclusively prepared by one family in Hoi An, this dish carries a legacy of tradition and authenticity. Each bite reveals the gentle sweetness of shrimp balanced by fragrant fried shallots and a hint of spice. Served with a tangy fish sauce, White Rose Dumplings offer not just a taste of Hoi An, but a glimpse into its culinary artistry and history.

Che Bap (Corn Sweet Soup) 

A beloved Hoi An dessert, especially popular during the warm summer months. Made from fresh corn, glutinous rice, and creamy coconut milk, this sweet soup is both comforting and nourishing — a perfect balance of sweetness and texture.

Its mild, natural sweetness and the aroma of freshly cooked corn blend beautifully with the richness of coconut milk and the soft chewiness of sticky rice. Typically served chilled, Che Bap offers a refreshing treat for those who enjoy light, delicate desserts. Each spoonful captures the crisp bite of corn kernels, their natural flavor intact, making this dish a simple yet unforgettable taste of Hoi An.

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