Top 10 Delicious and Budget-Friendly Street Snacks in Da Nang

When in Da Nang, visitors have the chance to savor Grilled Rice Paper with Mango Dip, a local delight that stands out among the city's many specialties. This dish features soft and thin rice paper grilled to crispiness, layered with a filling made of liver pate or satay seasoned with spices and topped with a generous amount of fried shallots, along with added quail eggs. The filling can also consist of dried beef shredded into small fibers, or sometimes chicken eggs or dried squid, depending on each customer's taste or preference.

A distinctive feature of Da Nang's Grilled Rice Paper is its unique dipping sauce. The sauce is crafted from dried beef and satay, creating a thick, spicy, and savory sauce with a delightful aroma and an eye-catching brown-yellow color. Even after hundreds of tastings, diners will find it challenging to identify all the components that contribute to its special flavor. To enhance the taste, make sure to order a side of mango dip, especially for its harmonious sweet and salty fish sauce. A plate of mango dip costs only 10,000 VND, making it an affordable and popular choice. Keep in mind that this dish sells out quickly, so be sure to order in advance.

Despite its intricate preparation, the cost is quite reasonable, with a plate of Grilled Rice Paper priced at 8,000 VND per plate or more. The mango dip is 10,000 VND. One of the best places to try this dish is a small alley near the Thang Long Hotel, located on Dien Bien Phu Street.

Banh beo, a long-standing familiar dish in Da Nang, is beloved for its simplicity and rustic charm in both ingredients and flavors. You can enjoy banh beo at any time of the day, whether as a main course or a snack. There are various types, such as 'ear' banh beo, small and ear-shaped placed on a plate, cup-shaped banh beo pre-molded in small round bowls, and 'steamed cake' laid out on a plate and cut into pieces.

All of them share a common point: sprinkle the filling on top of the cake before eating. The filling is made from shrimp, fish meat scraped off the bones, marinated with spices, and dried on charcoal until there is no longer a fishy smell. When eaten, you'll only occasionally catch the fragrant and rich aroma of meat and green onions. Banh beo can also be served with fermented pork roll or beef sausage. The deliciousness of banh beo and banh uot depends on the accompanying fish sauce. The dipping sauce for banh beo is very simple: it's a mixture of chopped chili garlic fish sauce diluted with boiled water and cooled, with a little lime and sugar, creating a distinctive sweet, sour, and spicy flavor.

You can visit Quan Tam - 291 Nguyen Chi Thanh, Phuoc Ninh Ward, Hai Chau District, Da Nang. The price is only around 2,000 VND per cup.

Snail Suction is a rustic dish of the people in Da Nang, a plentiful gift from the mother ocean. Rice snails, buffalo snails, bitter snails... are soaked and cleaned, then stir-fried with lemongrass, chili, and spices. The recipe is quite simple, but the flavor is rich. What makes this Da Nang snail dish attractive is its intense taste, sweet broth, and the characteristic fragrance of lemongrass and ginger. The snails are tail-clipped for easy suction. Occasionally, you'll taste a bit of spiciness and sweetness, along with the slight sourness of green papaya, all combined with a bit of rice paper.

With the sweet taste of jackfruit, the chewiness of pig skin, and the crispy texture of roasted peanuts, harmonizing in a dip that can only be described as the 'standard' for pig skin and jackfruit salad, it's a favorite for many, especially teens and women. The crispy rice paper mixed with jackfruit has the right balance of salty and sweet flavors, leaving a lingering taste for those who have enjoyed this folk dish of Da Nang.

The average price for a plate of snail suction is from 25,000 VND and up. With delicious snails like stone snails, bubble snails, the price might be slightly higher. In Da Nang, there are many snail restaurants, but the most praised one is located on Le Duan Street.

In Da Nang, grilled skewered nem is referred to as Lemongrass Skewers, and typically, Lemongrass Skewers stalls also offer a combination with beef wrapped in betel leaves. Unlike the Saigon flavor, the sauce for dipping both nem and beef is exceptionally unique, best described as 'extremely delicious.' A complete tray includes a variety of fresh green vegetables, sour mango, star fruit, and bitter banana. Nem tráng is provided for rolling, accompanying the dish to avoid heaviness. Da Nang Lemongrass Skewers bring a charming and captivating taste due to the complex aroma of grilled meat - a distinctive fragrance harmonizing with various spices - combined with a fragrant, smooth dipping sauce. Biting into a golden and fragrant Lemongrass Skewer, including the juicy inner part, with fresh tasty vegetables dipped in a flavorful sauce, will give you an irresistible feeling of deliciousness.

Speaking of richness, just eating beef and grilled nem alone is already delicious! One skewer costs only about 5,000 VND, and with five skewers and vegetables, you will feel satisfied. You can try this dish at Tâm Được restaurant - Address: 44 Nguyen Thai Hoc, Hai Chau District, Da Nang.

Bánh xèo is a familiar dish in Central Vietnam, a simple yet enticing and delicious dish. Each region has its own way of making bánh xèo. The ones from Central Vietnam are small, with minimal filling, and lack the characteristic yellow color of the ones in the South. However, they are appealing due to their delightful aroma. To give the bánh xèo a vibrant yellow color, a pinch of turmeric powder can be added. Typically, bánh xèo is dipped in a light, sweet and sour fish sauce. However, some places have a special sauce made from finely ground pork liver, chicken liver, simmered pork skin, mixed with a bit of tapioca flour, resulting in a thick and flavorful dipping sauce. It has the chewiness of the liver, the crunchiness of roasted peanuts, and the fragrance of cat mushrooms and finely minced meat. The accompanying greens for bánh xèo are diverse, including water spinach, mustard greens, fish mint, basil, houttuynia cordata, cinnamon leaves, and young rice paddy leaves...

Central Vietnamese bánh xèo has a distinct flavor that captures the essence of Central Vietnam. When poured, the thin and crispy outer layer complements the filling of shrimp, squid, and bean sprouts. When fried to a golden color, the bánh xèo emits a fragrant aroma, crispy texture, and is served with fresh greens such as cucumber, lettuce, and more, making it an ideal dish that cannot be missed. When in Da Nang, the renowned places to savor bánh xèo include Mrs. Dưỡng's restaurant located in the alley of Hoang Dieu Street or Vân restaurant on Hai Phong Street, near the Nguyên Kim supermarket. Each plate of bánh xèo costs only 40,000 - 50,000 VND.

A popular local dish found in many provinces throughout Vietnam is Stuffed Cabbage Rolls, also known as rolled pork. The filling for Da Nang's version closely resembles the filling for northern-style spring rolls: meat/seafood, glass noodles, onions, and spices. Each roll is no larger than a finger. Enjoying these rolls with rice paper, papaya, pickled carrots, thinly sliced cucumber, a plate of fresh herbs, and a dipping sauce of garlic chili fish sauce completes the experience. Stuffed Cabbage Rolls, true to their name, are rolls with two main components: cabbage and stuffing. In Da Nang, these are akin to northern spring rolls or southern fried spring rolls, differing only in appearance. The rolls are about the length of a finger, small, cute, and crispy.

What makes them special lies perhaps in the filling. The traditional filling includes a mixture of glass noodles with minced meat and wood ear mushrooms. However, there are also corn-filled rolls, vegetarian rolls, and sweet rolls with entirely different flavors. The outer layer is mostly made from rice paper used for fresh spring rolls or Chinese steamed rice rolls, creating a crispy texture when fried. You can find this dish in many restaurants, street vendors, and eateries in Da Nang. Notable places include Viet Stuffed Cabbage Rolls (Le Duan Street, Hai Chau District); A row of stuffed cabbage roll stalls near Tran Thi Ly Bridge; Stuffed Cabbage Rolls (Ong Ich Khiem Street, Hai Chau District).

When talking about delicious street food in Da Nang, you can't overlook Dried Beef Salad. The dried beef is marinated with spices to achieve the perfect balance of sweet and salty. Mixed with thinly shredded papaya, a bit of dried shallots, roasted peanuts, chili, and fresh herbs, you get an excellent dish for a winter day in Da Nang. The salad features crisp strands of raw papaya, accompanied by a few pieces of dried beef or liver. The liver has a soft, powdery texture but is incredibly fragrant, while the beef is glossy and more flavorful... All three components complement each other, enhanced by a touch of coriander, creating a distinctive flavor that's hard to confuse with anything else. Each table comes with a bottle of vinegar, a bottle of spicy soy sauce, and a bottle of chili-infused oil. Adjust the seasoning according to your taste.

You can find this dish on any street, with some notable spots like the ones near Hai Phong Street, close to Phan Chau Trinh School, the areas around Bac My An Market, Con Market, Ong Ich Khiem Street... For just 10,000 VND, you can enjoy a satisfying box of Dried Beef Salad.

Featured in the list of delightful dishes in Da Nang is Steamed Rice Cakes, Grilled Meat Vermicelli. Although this dish is found in many places, the version in Da Nang has a distinctive flavor. A bowl of grilled meat vermicelli or a few rolls of fragrant grilled meat wrapped in thin steamed rice cakes. Enjoyed with sweet and sour fish sauce or rich soy sauce, it's perfect for an afternoon delight. Da Nang's steamed rice cakes are soft and fragrant, paired with various enticing ingredients like cinnamon sausage, grilled meat... While this dish may seem simple, the meticulous preparation requires a great deal of skill. Steamed rice cakes are accompanied by a variety of ingredients such as shrimp, fried spring rolls, grilled meat, cinnamon sausage, fresh vegetables, dried shallots, or chicken liver... Depending on the ingredients, the processing and presentation of the dish may vary.

Grilled meat vermicelli has a unique flavor from the meat and various accompanying herbs and pickled vegetables. Combined with sweet and sour garlic chili fish sauce, it creates an unforgettable experience. Due to its diverse nutritional content, including starch, protein, vitamins, etc., grilled meat vermicelli can be enjoyed as the main dish for any meal of the day. For only 15,000 VND, you can have a bowl filled with vermicelli, plenty of meat, and a satisfying meal. To indulge, you can visit Hong Nguyet Restaurant (Hoang Dieu Street, Hai Chau District); Ba Trai Restaurant (Dong Da Street, Hai Chau District); Xuan Restaurant (Hai Phong Street, Thanh Khe District).

A renowned dish in Central Vietnam, particularly in Da Nang, that captivates many diners is Fermented Fish Sauce Vermicelli. This rustic dish is simple yet leaves a remarkably impressive taste. The distinctive bowl of vermicelli stands out with its fish sauce made from sea fish, crispy roasted pork, fresh and cooling greens, and spicy red chili. Additionally, it includes flavorful ingredients such as sour fermented pork rolls, boiled pork belly, pig's ears, young jackfruit, and beef sausage. A delicious bowl of fermented fish sauce vermicelli ensures a harmonious combination of vegetables and meat, bringing out the rich, spicy, salty, and sweet flavors that are unforgettable once tasted.

It's not difficult to pinpoint the allure of Da Nang's fermented fish sauce vermicelli, with its characteristic aroma of fermented fish sauce, the chewiness of young jackfruit, and the fragrance of fresh greens, complemented by a slight nuttiness from roasted peanuts. While this dish may appear simple at first glance, the more you eat, the more you'll appreciate its flavors. The price for a bowl ranges from 15,000 to 20,000 VND. You can savor this dish at Mrs. Thuyen's Restaurant (Le Duan Street, Thanh Khe District); Ngoc Restaurant (Doan Thi Diem Street, Hai Chau District); Fermented Fish Sauce Vermicelli Alley (Tran Ke Xuong Street, Hai Chau District).

One of the dishes you must try when in Da Nang is Fish Cake Noodle Soup - a dish that is very distinctive to the people of Quang Da. You don't have to go far or to expensive restaurants to enjoy the delicious and uniquely flavored fish cake noodle soup in Da Nang. A bowl of fish cake noodle soup includes: fish cakes, pumpkin, jicama, fresh bamboo shoots, a bit of pork floss, onions, and tomatoes; all bathed in a broth simmered from fish bones, offering a delightful sweetness. Fish cake noodle soup can be enjoyed with raw vegetables or without, depending on individual preferences. It carries the aroma of sesame oil, the refreshing acidity of tomatoes, and the sweetness from crispy fried fish cakes. All these flavors contribute to the irresistible taste of this dish.

You can savor Fish Cake Noodle Soup at Han Market, Con Market, and Nguyen Chi Thanh Street, with the most famous being stall 109 Nguyen Chi Thanh - Hai Chau District, Ba Phien Fish Cake on Le Hong Phong Street, Hai Chau District, and Le Hong Phong Street, Hai Chau District. The prices are relatively affordable, ranging from 15,000 to 25,000 VND. A visually appealing bowl of Da Nang's fish cake noodle soup, rich and flavorful, is sure to capture the hearts of many diners. If you have the chance to visit this beautiful coastal city, don't miss out on this famous dish.