Da Nang food: Top delicious dishes you should not miss

When in Da Nang, besides exploring famous attractions, you simply cannot miss out on the local food scene. This article will introduce you to the top must-try dishes in Da Nang.

Mi Quang

Mi Quang is a renowned specialty that represents Da Nang foods. What makes it unique is the rice noodles, which are soft yet slightly chewy, often yellow-tinted with turmeric. The broth, rich but not overly soupy, is made from simmered pork, shrimp, and bones, just enough to coat the noodles. A typical bowl includes chicken, shrimp, quail eggs, crispy sesame rice crackers, roasted peanuts, fresh herbs, and fragrant fried shallots.

Fish cake noodle soup (Bun Cha Ca)

Bun Cha Ca is a popular breakfast dish in Da Nang, featuring a light and sweet broth made from fish bones and fresh shrimp. The fish cakes are prepared from freshly caught sea fish, finely ground, then fried or steamed for a chewy texture and distinct flavor. Served hot, the noodles come with generous slices of golden fried fish cake and soft steamed ones, topped with fresh herbs, scallions, chili and lime.

Crispy Vietnamese Pancake (Banh xeo)

Unlike the large, filling pancakes of southern Vietnam, Da Nang’s banh xeo is smaller, with a thin crispy shell filled with shrimp, pork, and bean sprouts. Cooked to golden crispness, it is crunchy outside but soft inside.

The pancakes are typically wrapped in rice paper with herbs, then dipped into a special sauce-either fermented anchovy sauce with peanuts and sesame, or sweet and sour fish sauce depending on taste. The mix of crispy, fresh, and savory flavors makes this a beloved local treat.

Pork rice paper roll

Rice paper rolls with pork is a rustic yet sophisticated dish that captivates many diners when they come to Da Nang. The pork is boiled until tender, thinly sliced, and has both lean and fatty meat. When eating, people spread a layer of rice paper, add a layer of thin noodles or wet rice paper, arrange the pork with herbs, cucumber, green banana, sour star fruit, and roll it up.

The highlight lies in the rich fish sauce, mixed with a little garlic, chili, lemon and sugar, creating an unforgettable salty and aromatic taste. It is the combination of the sweetness of the meat, the freshness of the vegetables and the unique dipping sauce that makes this dish so appealing.

Nam O fish salad 

Nam O fish salad, a renowned specialty, originates from the coastal fishing village of Nam O in Da Nang. The dish is typically made with fresh, firm, and sweet herring, which is thinly sliced and mixed with roasted rice powder, galangal, chili, and garlic to mask the fishy smell.

There are two main variations: dry salad (gỏi khô), where the fish is marinated until it's flavorful and dry, and wet salad (gỏi ướt), where the fish is lightly cooked with lime juice and vinegar for a mild, tangy flavor.

The perfect accompaniment to Nam O fish salad includes rice paper, wild herbs, green bananas, sour star fruit, and a dipping sauce made from the unique Nam O fish sauce. Each roll is a harmonious blend of the fish's sweetness, the pungent spice, the sour and astringent notes, and the salty taste of the sea-a truly unique and unforgettable culinary experience.

Rice noodles with fermented fish sauce

Rice noodles with fermented fish sauce (Bun mam nem) is a humble yet soul-stirring dish that truly embodies the cuisine of Central Vietnam. A bowl of this noodle dish features fresh rice vermicelli, boiled pork, Vietnamese pork sausage (cha), fermented pork roll (nem), and fresh herbs. The star of the show is the mắm nêm - a fermented fish paste with a unique, distinct aroma.

To achieve a balanced flavor, the mam nem is mixed with a little sugar, garlic, chili, and pineapple before being poured directly over the noodles.

When you mix everything together, the pungent scent of the fermented fish paste, the richness of the pork, the astringency of green banana, the sourness of star fruit, and the freshness of the herbs all blend into a rustic yet unforgettable symphony of flavors that lingers long after the meal is finished.

Squid with Tamarind

Squid with Tamarind is a popular snack in Da Nang, often served as a drinking companion or with plain white rice. Fresh, small squid are cleaned and then braised in a sauce of sour tamarind, sugar, fish sauce, garlic, and chili until the flavors are fully absorbed.

The finished dish features glossy, tender, and chewy squid with a perfect balance of sweet, sour, salty, and spicy notes. With each bite, you can taste the natural sweetness of the squid, the fragrant aroma of garlic, and the light tang of tamarind, leaving a memorable aftertaste long after you've finished eating.

Danang's cuisine has a unique and unforgettable flavor, both rustic and rich. Make sure to save the list above to make your trip more complete with some memorable culinary experiences.

>> See more great food suggestions in the Dine & Drinks section.