Top 10 Delicious Winter Dishes to Keep You Warm in Da Nang

Bún Bò Huế, a signature dish from the land of conical hats, is a beloved favorite not just in winter, but all year round. The secret to a perfect bowl of Bún Bò Huế lies in the broth. The broth is made by simmering beef bones overnight, with each vendor adding their own unique blend of spices. The chef wakes up as early as 3 to 4 AM to create a rich, flavorful broth. You can choose from various options like rare beef, brisket, or pork leg. Some places even serve it with a plate of fresh herbs, bean sprouts, and lettuce. A bowl of this delicious dish can cost as little as 15,000 VND. Why wait? Try it now!

Ingredients:

• 600g beef shank, 600g brisket, 400g beef tendon.
• 1 pork leg (around 800g).
• 1kg bone marrow.
• 3 tablespoons of Huế shrimp paste.
• Lemongrass, ginger, shallots, garlic.
• Rice noodles, fresh herbs, banana blossom, water spinach, etc.
• Hue sausage (optional).
• Chili, satay.

Instructions:

• Step 1: Wash and crush lemongrass and ginger. Debone the pork leg. Roll the beef shank and tie it securely with string.
• Step 2: Blanch beef and pork bones in boiling water. Cut the tendon into bite-sized pieces. Mix 3 tablespoons of shrimp paste with half a cup of water.
• Step 3: Marinate the meat with 2 tablespoons of sugar, 1 tablespoon of salt, 1/2 tablespoon of MSG, 1 tablespoon of diluted shrimp paste, 2 tablespoons of minced shallots, 2 tablespoons of minced garlic, and 2 tablespoons of minced lemongrass.
• Step 4: Cook the meat and bones in a pressure cooker. Place 3 stalks of lemongrass and half of the ginger at the bottom, add pork and beef bones, and cover with water. Bring to a boil, then simmer for 20 minutes before turning off the heat.
• Step 5: For the broth, combine the beef and bone broth, then add water to adjust the flavor. Bring to a boil and season with spices.
• Step 6: Blanch the noodles, then serve with meats, tendon, sausage, and herbs. Pour over the rich broth and garnish with banana blossom, water spinach, bean sprouts, herbs, lime, and chili. Enjoy your bowl of Bún Bò Huế!

The next dish on the list for a warm meal is Ram Cuốn Cải, which is simple to prepare. A plate typically costs between 20,000 to 50,000 VND, making it ideal for two to four people.

Ingredients:

• 250g of pork, 2 eggs, 100g of wood ear mushrooms.
• Betel leaves, Vietnamese coriander, spring onions.
• Spring roll wrappers (Bánh Tráng Bò Bía).
• Carrots, green papaya, cucumber, lettuce.
• Seasonings: fish sauce, pepper, garlic, chili, cooking oil.

Directions:

• Step 1: Rinse the pork, chop it into small pieces, and mince it. Slice the cucumber thinly.
• Step 2: Soak the wood ear mushrooms in water for 20–30 minutes, remove the stems, rinse, and mince them.
• Step 3: Wash the herbs (spring onions, betel leaves, Vietnamese coriander) and the lettuce leaves, then chop them finely.
• Step 4: Peel and shred the carrots and green papaya. Add 1.5 teaspoons of salt and 2 tablespoons of sugar, mix well, and let sit for 15 minutes.
• Step 5: After 15 minutes, squeeze out the excess moisture from the carrots and papaya, then soak them in vinegar for 30 minutes. Drain and set aside.
• Step 6: In a large bowl, mix all the prepared ingredients: minced pork, mushrooms, herbs, eggs, and garlic.
• Step 7: Add fish sauce, pepper, salt, and chili to the mixture and stir well. Let it marinate for 15–20 minutes.
• Step 8: Place a spring roll wrapper on a flat surface, add the filling, and roll tightly. Repeat until all ingredients are used.
• Step 9: Heat oil in a pan until it is half full. Fry the rolls until they turn golden brown, turning occasionally for even cooking.
• Step 10: Once golden and crispy, remove the rolls and place them on paper towels to drain excess oil.

Mì Quảng is a signature dish of Da Nang, known for its unique style originating from Quảng region. The noodles are made from fine ground rice flour, spread into thin sheets, and then sliced into thin strands about 2mm wide.

Ingredients:

• Half a chicken (can be replaced with frog or shrimp)
• 1 kg Mỳ Quảng noodles
• Some shallots and garlic, minced
• Fresh cilantro, lime, chili, annatto oil, turmeric powder
• Seasonings: sugar, fish sauce, seasoning powder, etc.

Instructions:

• Step 1: First, clean the chicken by rinsing it with salt water to remove the odor, then rinse it again with clean water. After cleaning, cut the chicken into bite-sized pieces.
• Step 2: Prepare a marinade by mixing 3 tablespoons of fish sauce, half of the minced garlic and shallots, 3 tablespoons of seasoning powder, 1 teaspoon of sugar, 1 teaspoon of ground pepper, 1 teaspoon of turmeric, and 1 tablespoon of annatto oil. Mix this well with the chicken and let it marinate for 2 hours for the flavors to absorb.
• Step 3: Heat a deep pan with a little cooking oil and sauté the remaining minced garlic and shallots until fragrant. Then, add the chicken, stir-fry on high heat until it turns golden brown. Add water just enough to cover the chicken, bring to a boil, then reduce the heat to a simmer, letting it cook until the liquid reduces and the chicken is well-seasoned.
• Step 4: Transfer the chicken and the remaining liquid into a large pot, add the broth, and bring to a boil again. After boiling, lower the heat, adjust the seasoning to taste, and cook for a few more minutes until the chicken is tender.
• Step 5: Quickly blanch the Mỳ Quảng noodles, place them in a bowl, top with the chicken, and pour enough broth to cover the noodles. Garnish with fresh cilantro and roasted peanuts. Serve with fresh herbs and sesame rice crackers for the full experience!

Lamb might be a relatively new dish for Da Nang's diners, but it is a famous specialty from Ninh Thuận. This dish has made its way to Da Nang, adding to the rich and diverse culinary scene of the region. Many dishes are prepared from lamb, but the most popular one is grilled lamb leg.

Ingredients:

• Lamb leg: 1 leg weighing around 2-2.5kg (serves 3-4 people; you can choose a smaller or larger leg depending on your family size).
• Olive oil: 3 tablespoons
• Salt, freshly ground black pepper, minced garlic
• Herbs: 20 grams (or rosemary: 50 grams)

Instructions:

• Step 1: Place the lamb leg on a grill rack, then place the rack on a baking tray. Drizzle olive oil evenly over the lamb leg, rubbing it into the meat.
• Step 2: Sprinkle salt and freshly ground pepper evenly over the entire lamb leg. Be gentle when seasoning.
• Step 3: Put the tray into the oven and roast for about 5 minutes, until the top surface of the lamb turns golden brown and slightly crisp.
• Step 4: Flip the lamb leg to roast the other side. Continue roasting for another 5 minutes until the other side is golden and the meat is firm.
• Step 5: Remove the lamb from the oven. Rub minced garlic and herbs over the lamb's surface. Herbs help eliminate any unpleasant smell of the lamb while enhancing the flavor. If you can't find fresh herbs, rosemary can be a great substitute, and it is available at most supermarkets.
• Step 6: Wrap the lamb in aluminum foil and return it to the oven to roast for 1 hour at 160°C (320°F). The foil helps prevent the garlic and herbs from burning, preserving their fragrant aroma.
• Step 7: After removing from the oven, let the lamb rest for 15-20 minutes to allow the meat to continue cooking on its own before slicing and serving.

Mixed Jackfruit Salad is a unique dish from the people of Quang, specifically from Quang Nam and Quang Ngai provinces, but it has become a beloved specialty in Da Nang. The best time to enjoy this dish is when young jackfruit is in season (from February to April in the lunar calendar). This salad is a must-try in Da Nang, as the jackfruit here is exceptionally fragrant and flavorful.

Ingredients:

• 1kg young jackfruit, 250 grams of pork belly, 150 grams of pork fat, 200 grams of shrimp, 100 grams of peanuts
• 50 grams of white sesame, 50 grams of fresh herbs, 50 grams of cilantro, 50 grams of basil, 1 fresh lime, 5 bird’s eye chilies, 3 cloves of garlic
• 1 pack of shrimp crackers
• Seasonings: fish sauce, sugar, pepper, chili powder...

Instructions:

• Step 1: Prepare the fish sauce mixture to toss with the boiled jackfruit. Combine fish sauce, water, and sugar in a bowl in a 1:1:1 ratio.
• Step 2: Pour the mixture into a small pot and bring it to a boil. Stir constantly with chopsticks until the sugar dissolves, then remove from heat.
• Step 3: Once the mixture cools, add crushed chili, garlic, 1.5 teaspoons of lime juice, and stir well to complete the dressing for the jackfruit salad.
• Step 4: Prepare a large bowl and combine the jackfruit, shrimp, and pork belly (all prepped). Add the dressing from Step 3 and mix everything thoroughly.
• Step 5: Finally, add crushed peanuts, sesame seeds, herbs, cilantro, basil, crispy pork skin, and a little bit of seasoning, then toss everything together well.

Banh Beo is a traditional, humble dish loved by the people of Da Nang. These small, delicate rice cakes are made from rice flour and topped with shrimp, creating a delightful combination of sweet, savory, and tangy flavors that will make you savor every bite.

Ingredients:

• 100g rice flour
• 30g wheat flour
• 10g cornstarch or tapioca flour
• Salt, cooking oil
• 200g fresh shrimp
• Ginger, green onions, a pinch of pepper, salt, white wine
• Leafy greens like mustard greens or bok choy (for garnish)

Instructions:

• Step 1: Sift the rice flour and cornstarch into a clean bowl. Add a pinch of salt, then gradually pour cold water into the mixture, stirring continuously. Next, pour in hot water, stirring quickly to dissolve the flour completely. Let the mixture sit overnight to set.
• Step 2: Soak the split mung beans overnight to soften. After rinsing, steam them until tender, then mash them with a pinch of salt, seasoning powder, and fried onions for extra flavor.
• Step 3: Peel and devein the shrimp, rinse them thoroughly, then drain. Crush the shrimp in a mortar until finely minced. Sauté the shrimp in a pan with a little salt until dry and lightly browned, turning orange. Set aside.
• Step 4: Prepare a large pot with water and bring it to a boil. Oil small bowls or ramekins to prevent sticking. Once the water boils, place the bowls in the pot and fill each with about 2/3 of the rice flour mixture. Cover with a lid and steam, occasionally wiping the condensation from the lid.
• Step 5: Steam the cakes for 5-7 minutes until they become firm and opaque. To serve, top each rice cake with fried shrimp, mashed mung beans, fried onions, and a sprinkle of crispy fried bread crumbs for added crunch.

Sliced Mackerel Salad is a renowned delicacy from Da Nang. While many people have yet to try it, the dish is not only flavorful but offers a unique challenge for those who are hesitant about raw food, making it a memorable experience for adventurous eaters.

Ingredients:

• Mackerel (the quantity depends on the number of people you are serving)
• Ginger, lemon, garlic, chili peppers
• Rice vinegar, MSG (optional)
• Roasted peanuts
• Sesame seeds
• Grilled rice paper
• Fresh rice paper for wrapping

Instructions:

• Step 1: Wash the mackerel thoroughly with salt and vinegar to remove any fishy smell. Continue rinsing until the water runs clear. Remove the head, guts, and scales, and fillet the fish. Cut the fish into bite-sized strips and set aside to drain.
• Step 2: Peel and crush the ginger, then chop finely. Do the same with the garlic and chili peppers. Squeeze the juice from the lemon and mix all these ingredients to create the marinade. Roast the peanuts and sesame seeds, then grind them into a fine powder. Grill the rice paper and grind it into a smooth powder as well. Clean the herbs and soak them in saltwater before draining and drying.
• Step 3: Add the mackerel to the ginger, garlic, chili, and lemon mixture, and marinate for about 10 minutes. Afterward, wear gloves and squeeze out any excess liquid from the fish, then set it aside.
• Step 4: Mix the marinated mackerel with the ground peanuts, sesame seeds, and rice paper powder. Toss everything together until the ingredients coat the fish evenly.
• Step 5: To make the dipping sauce: Chop the tomatoes and sauté them in a pan until softened. Once the tomatoes cool, add a bit of fish sauce and some ground peanuts for extra texture. The dipping sauce should thicken slightly before serving.

Grilled rice paper rolls, known as Bánh Tráng Kẹp, are a favorite street food for most teenagers in Da Nang. This simple dish consists of soft rice paper topped with various fillings and then grilled to crispy perfection. The enticing aroma and crispy texture make it a beloved snack in the city. With fillings such as pâté, fried eggs, and soft-boiled eggs, it caters to diverse tastes. The price is affordable, ranging from 10,000 to 15,000 VND for a plate with four fragrant pieces of rice paper, perfect for enjoying during cool, rainy weather.

Ingredients:

• Rice paper
• A bowl of boiled water
• Pâté
• Green onions
• Quail eggs
• Shallots
• Dried beef
• Chili sauce
• Cooking oil
• Grilling tools: Charcoal grill, grilling rack

Instructions:

• Step 1: Clean the green onions and chop them into small pieces. Slice the shallots thinly and set both aside in separate bowls.
• Step 2: Lightly moisten the rice paper with some boiled water to soften it, so it puffs up when grilled. Spread the pâté evenly over the rice paper, crack the quail eggs onto it, and place the rice paper on the grill rack. Add the remaining ingredients on top.
• Step 3: Place the rice paper on the charcoal grill, rotating it regularly to ensure even cooking without burning. Once done, remove the rice paper from the grill and place it on a plate. If you enjoy spicy food, drizzle chili sauce over the top. You can also serve it with other dipping sauces, such as ketchup, fermented shrimp paste, or tamarind sauce, depending on your taste preferences.

Bánh Xèo, or Vietnamese sizzling pancakes, is a beloved dish in Da Nang. With its golden hue and crispy texture, the pancake is filled with a mix of bean sprouts, meat, and shrimp, each location adding its unique twist. Often served with a sweet-sour dipping sauce, or in some areas, a savory broth, it creates a special experience that sets it apart. A must-have accompaniment is a variety of fresh herbs and vegetables such as sliced banana blossoms, bitter banana, lettuce, and cabbage, which enhance the flavor of the crispy pancake. In Da Nang, these pancakes are often paired with aromatic grilled nem lụi (meat skewers), making for the perfect duo on cool, rainy days. The price is quite reasonable, with each plate costing around 40,000 VND.

Ingredients:

• Pre-mixed pancake flour (or use rice flour mixed with turmeric and coconut milk)
• Beer (for extra crispiness)
• Pork belly
• Shrimp
• Whole green beans
• Onions, green onions, shallots, bean sprouts, carrots, fresh chili, lime, garlic
• Fresh herbs
• Salt, pepper, sugar

Instructions:

• Step 1: Prepare the ingredients: Slice the pork belly thinly or chop, season with spices and minced shallots. Clean the shrimp, then stir-fry them with the pork. Slice the onions into wedges and soak them in ice water. Rinse the bean sprouts and let them dry. Cut the carrots into flower shapes. Chop the green onions finely. Steam the green beans.
• Step 2: Prepare the dipping sauce: Mix water, sugar, fish sauce, and lime juice in a ratio of 5:2:1.5, then add chopped garlic and chili for extra flavor.
• Step 3: Mix the pancake flour with a pinch of salt, a cup of beer, and water. Stir until the batter is smooth and lump-free. Add the green onions and steamed green beans. Let the batter rest for 20 minutes. Avoid making the batter too thick, as it will result in a dense, chewy pancake.
• Step 4: Heat oil in a non-stick pan. Pour a ladle of batter into the pan and spread it thinly. Cover and cook for about a minute until the pancake starts to set. Add the shrimp, pork, and bean sprouts on top. Fold the pancake in half and cook until both sides are crispy and golden.
• Step 5: Remove the pancake from the pan and place it on a plate. Serve it hot, wrapped in rice paper or green lettuce leaves, and enjoy with the sweet-sour dipping sauce.

Porridge is a common dish, but in Da Nang, cháo lòng (offal porridge) is especially popular during the colder months. This dish consists of a bowl of thin porridge paired with a platter of pork offals, including intestines, liver, heart, and kidneys. It's served with a ginger dipping sauce or fermented shrimp paste, and often accompanied by fresh herbs and thinly sliced raw bananas. Besides cháo lòng, duck porridge is another warming dish favored in winter. This humble dish is mostly known by locals, with few tourists aware of where to find the best version. The price is incredibly affordable, with a bowl costing only around 10,000 VND. If you're in Da Nang during the cold season, be sure to try cháo lòng!

Ingredients:

• 200g rice
• 2 liters chicken or pork broth
• 10g salt, 10g seasoning powder, 15ml fish sauce, 5g pepper
• 30ml pig’s blood
• 100g pig’s heart
• 100g pig’s intestines
• 50g pig’s skin
• 100g pig’s liver
• 50g ginger
• 50g chili

Instructions:

• Step 1: Prepare the broth: Boil pork bones in water with a tablespoon of salt.
• Step 2: Cook the offals: In a separate pot, add water, ginger, and two tablespoons of salt. Add the heart, tongue, and intestines, then cook. Boil the intestines for about 20 minutes, and the heart and tongue for around 50 minutes, or until tender. Once cooked, transfer the offals to cold water for about an hour.
• Step 3: Cook the porridge: Add rice to the pork broth and cook until the rice is soft. Stir in the pig’s blood to give the porridge a cloudy appearance, then set it aside. Soak dried shrimp in warm water for about 4 hours, then drain. Mince the shallots and grind with a slice of ginger. In a pan, heat two tablespoons of oil and sauté the ginger and shallots until fragrant, then add the shrimp and stir-fry for 2 minutes before turning off the heat.
• Step 4: Serve: Place the cooked offals (intestines, heart, liver, etc.) into a bowl. Add the porridge and garnish with chopped green onions, cilantro, bean sprouts, pepper, and chili. Enjoy!