Mi Quang (Quang Style Noodles)
“There are Hanoians that have never cooked pho, Saigonese that have never cooked hu tiu, but there isn’t one Quang Nam local that has never cooked mi Quang.” Mi Quang is not only a big star of its hometown – Quang Nam province but it’s also regarded as a specialty of Da Nang City. The noodles are incredibly soft, glutinous, and full of genuine rich rice flavor. Turmeric broth, tender chicken, dry pancake, roasted peanuts, and fresh vegetables combine to make this dish more delicious. Many locals like enjoying this food for breakfast, but you can see people hurriedly slurping their bowl at all times of the day.
Banh Canh (Cake Soup)
This is exactly the food that will warm your heart and soul! Cake soup can be made from both rice flour and wheat flour, but more commonly it’s made with cassava flour. The cake is as long as a chopstick and super chewy. An interesting fact is that the cake isn’t boiled until guests come in and order the food to prevent the unwanted fast expansion of its texture. I know in some countries, it may be rude to blow on food to cool it down, but this is Vietnam, my friend! Banh canh is in its best state when it’s hot, so cool it down as fast as possible and go for it!
The broth of banh canh is made from fresh shrimp, fish, and pork bones. It goes best with boneless fish, fish balls, shrimp, and pork pie. And honestly, it tastes just as good, if not better, than it sounds!
Banh Trang Cuon Thit Heo (Rice Paper with Pork)
I’ve been wondering about this for a long time: with basic ingredients, how can this dish be so good? Pork shoulder and buttocks are steamed to retain the juiciness of the meat. Vegetables are easy to find (you know, it’s Vietnam!), but they must be fresh. The vital ingredient that takes this dish to the next level is the typical Vietnamese sauce called “mam nem.”
Bun Cha Ca (Fish Cake Noodles)
I believe that bun cha ca is the most “controversial” dish in Vietnam. I say this because unlike bun cha (grilled pork and noodles) which clearly originated in Hanoi, or bun bo Hue (Hue beef noodles), every coastal province in Vietnam insists that bun cha ca is its specialty! Bun cha cain Da Nang has two kinds of fish cakes: steamed fish cake and fried fish cake. However, the fried fish cake is more popular. Which one is going to be your favorite? I can’t choose!
Banh Xeo (Fried Pancake)
Believe me, this mouth-watering pancake is not only attractive but also tasty to boot! The chef chooses a typical rice in Quang Nam province, mixes it with turmeric powder, and then blends the mixture into the water for four hours so that the pancake is crispy on the edge and soft in the middle. To make a drop-dead delicious pancake, the chef has to fry it over a massive fire and at the most opportune time, add in other ingredients like bean sprouts, pork, shrimp, and fold the pancake when it’s fully fried. Once you’ve tried this, I have a strong feeling that you will say: “Gimme more!”
Goi Ca Nam O (Nam O Fish Salad)
Nam O fish salad is made from fresh raw fish with a touch of chili, garlic, ginger, galangal, and fish sauce. The dish needs to be spicy, because only when the spices gather together can the fishy odor be killed. The salty taste of fish sauce, the fatty flavor of fresh fish along with the fresh texture of raw banana and other herbs, will make you stick to your chopsticks… forever!
Banh Trang Dap (“Breaking” Rice Paper)
I know many of you are wondering where this vague name came from. Although it sounds violent, it’s actually not that brutal at all. The name “breaking” rice paper came from the action of gently breaking the outer layer of grilled rice paper so it sticks to the inner layer of steamed thin rice pancake. This will make the food way tastier!
What makes this dish delicious is not only the crispy grilled rice paper but also the steamed thin rice pancake, peanuts and of course, the sauce! You might remember the name of this sauce from a different dish! Well, it’s a popular fish sauce that is used with almost every Vietnamese rice-paper dish: mam nem.
Banh Kho Me (Sesame Dried Cake)
Sesame dried cake is such a magical cake that when the Vietnamese try it, they feel like they’re back in their pure childhood! Banh kho me is made from simple ingredients, such as rice flour, sticky rice, sugar, ginger, and sesame. No chemicals are used to help remind people of the old Vietnam when everything was made naturally. The cake is made into square or rectangular shapes, and on its outside surface is a beaming tide of sesame and melted sugar.
Another reason that this cake makes you feel like home is its cooking process. To make a good batch, the cook has to carefully grill this cake on the fire seven times! Doesn’t it feel like home sweet home, when your mom is always putting all her effort and time into making your food? At night, chewing sweet and aromatic sesame dried cake while sipping fresh Da Nang tea made from ginseng and pandan leaves will definitely be an eternal remembrance.
Tra Sam Dua Da Nang (Da Nang Pandan Tea)
Coffee fans, please don’t skip this! I know some of you may not feel familiar with the bitter flavor of Vietnamese tea but Da Nang tea is easier to drink! It is a popularly refreshing tea made from young green tea buds, pandan leaves, and some other flowers. It has a touch of sweet-scented smell that can knock you out at the very first moment! Unlike ordinary tea which can cause insomnia, Da Nang tea is a natural medicine that helps you sleep with ease.
Cha Bo Da Nang (Da Nang Beef Sausage)
Don’t judge this specialty by its outward appearance because its taste is extremely enjoyable! First, the chef has to select first-class beef, then remove all the beef tendons, and finally puree the meat thoroughly. After that, a portion of spices including onions, garlic, pepper, and salt are added. Once it’s cooked completely, you can smell the alluring aroma of beef and herbs. It will be even more appetizing if you pair it with pickles.
Tre (Pork Seasoned with Sesame and Galangal)
Tre main ingredients are lean pork meat, buttocks, belly, and skin. After the packaging process, (the pork is stuffed with spices such as dried fish sauce, garlic, galangal, and sesame seeds and left for two or three days) it is then kept in the refrigerator for 15 days. Tre will then have an inviting aroma of pork, galangal, and garlic. To further create an intoxicating scent, the dish is wrapped in banana and guava leaves in order to increase the flavor and maintain the best quality.
Rong Bien My Khe (My Khe Seaweed)
My Khe Beach is one of the most attractive beaches in Da Nang and obviously the pride of the local people. Not only that, this place also has a very valuable specialty, called My Khe seaweed. Although seaweed is quite familiar and often available in the sea, My Khe seaweed is something else. This kind of seaweed is collected from My Khe Beach, famous for its fresh and beautiful water, so the nutrient content is quite high, hygienic, and practical for health.
I have to admit that the appearance and the flavor of this food is like day and night! Even though it looks a bit uninviting, it tastes naturally sweet and fresh once it’s cooked! This is also favored as a summer herb.
Hai San (Seafood)
Nothing is better than a full dish of seafood to call it a day, right? Da Nang is a coastal city, so you shouldn’t miss the opportunity to enjoy the fresh seafood of this land from steamed crabs, scallops grilled with onions, to seafood hot pot, oysters, and other billion kinds of tasty seafood dishes. We have a full guide to just seafood alone in Da Nang as well.
