Top 10 Must-Try Dishes When Visiting Da Nang

This dish may sound unusual at first, but after just one bite, you'll remember it forever. Mackerel and water spinach may seem like humble ingredients with little connection, yet the people of Da Nang have perfectly paired them to create a mouthwatering specialty. The best mackerel is the long, slender 'banana mackerel', with its sweet, tender flesh. The fish is marinated with spices and can be prepared in various ways depending on your preference—grilled in foil, steamed, or simply braised with pineapple and green onions. Once cooked, the fish is wrapped in rice paper with fresh cucumber, herbs, and of course, the essential water spinach. The dipping sauce can be a sweet, tangy chili-garlic sauce, fermented shrimp paste, or even the savory sauce made from the fish's braising juices. The sweet, flavorful fish, crunchy water spinach, and zesty dipping sauce will win over even the pickiest eaters.

This humble dish is affordable, ranging from 35,000 to 50,000 VND, and can be found at casual eateries along Tiểu La and Lê Thanh Nghị streets.

Many visitors, after trying the local delicacies, are often heard saying, "In Da Nang, you can wrap anything in rice paper!" The locals, with a humble smile, simply agree, as this has become a beloved tradition.

Not only do they wrap mackerel, pork, and other meats, but even the famous Vietnamese sizzling pancake (Bánh Xèo) is served with rice paper here in Da Nang. Unlike its southern and northern counterparts, Da Nang's version of Bánh Xèo is made with a special twist. The main ingredients still consist of rice flour, corn starch, turmeric powder, and crispy flour, but the perfect ratio of these ingredients is key to getting that perfect golden, crispy pancake. The pancakes are cooked in a thick cast-iron pan, and once the batter is spread, bean sprouts and either shrimp or minced pork are added according to taste. Once cooked, the crispy pancake is cut in half, then wrapped with fresh herbs and rice paper. The dipping sauce is crafted from finely ground pork and liver, then seasoned with ground peanuts and a sweet-sour fish sauce, creating a rich and flavorful accompaniment. On rainy days, you'll always find long lines at the bánh xèo stalls as it is a comforting favorite.

Known for its 30 km stretch of coastline, it's impossible to visit Da Nang without indulging in the local seafood dishes. Thanks to the city's rich access to a variety of fresh seafood, the options are incredibly diverse. You can enjoy an array of fish, shrimp, crabs, squid, and shellfish prepared in various ways—steamed, grilled, stir-fried, or salted. However, two local delicacies that stand out are the chíp chíp (small clams) and 'mực một nắng' (sun-dried squid). The chíp chíp are harvested from the Han River and are quite affordable. They can be stir-fried with lemongrass and chili, or used in soups, but the best way to enjoy them is by steaming them with lemongrass and basil. On the other hand, 'mực một nắng' is squid that has been dried in the sun for a short period, just enough to maintain its natural sweetness while retaining moisture. It's most commonly grilled with satay and then scored in a dragon scale pattern before being roasted over an open flame. This dish pairs perfectly with spicy chili sauce or mustard for an added kick. You can find these dishes at almost any local seafood bar in Da Nang.

If you'd like to enjoy fresh seafood while soaking in the cool sea breeze, head to the beachside eateries along My Khe beach. Or, if you prefer something closer, the affordable, casual seafood joints in the heart of the city are a great option.

Not only famous for its savory dishes, Da Nang also offers a variety of unique desserts, one of which is durian Thai-style sweet soup. This dish, originally from Thailand, has been adapted to suit the tastes of the locals in Da Nang.

When you first see it, you'll be struck by its colorful appearance. Brightly-colored jelly cubes are mixed with the white of coconut milk, creating a visually appealing contrast. The signature aroma of durian is unmistakable, while the sweet and natural flavors of jackfruit, lychee, rambutan, and other fruits combine with the richness of coconut milk, leaving a lingering, unforgettable aftertaste. Da Nang's dessert spots offer a wide selection beyond durian sweet soup, including mixed desserts, green bean soup, smoothies, avocado ice cream, flan, and coconut jelly desserts.

Next up is another popular street snack that has captivated many visitors to Da Nang: Avocado Ice Cream. In Da Nang, avocado ice cream is a common treat you can find anywhere, from street stalls to high-end dining spots in restaurants and resorts.

The ice cream is made from fresh, creamy avocado mixed with a smooth coconut cream that isn't overly sweet, topped off with fresh coconut, dried coconut, and peanuts for an extra crunch. This delicious, visually appealing dessert meets all three criteria: tasty, healthy, and affordable, making it a must-try for visitors. On a hot summer day, a refreshing cup of avocado ice cream will not only cool you down but also help you enjoy your vacation even more. And if you're not a fan of durian, this smooth, subtly sweet avocado flavor makes for the perfect finish to your meal!

Cao Lầu is a well-known specialty of Hoi An. However, if your travels only take you to Da Nang, you'll find that the local Cao Lầu here is just as flavorful and high-quality as in Hoi An.

The ingredients for Cao Lầu in Da Nang are quite similar to those of mì Quảng, mainly shrimp, pork, fresh vegetables, and a small amount of carefully prepared broth to ensure freshness. The noodles are golden, chewy, and crispy, while the pork is perfectly fried, with a crispy skin and minimal fat, seasoned just right. The accompanying vegetables are fresh and meticulously cleaned, offering a refreshing contrast. Although the ingredients used in different eateries or restaurants may vary slightly, the distinct taste of Cao Lầu from the Quảng region remains unchanged. So, when you're in Da Nang, make sure to try a bowl of Cao Lầu to experience its unique flavor.

Da Nang, a coastal city with an abundance of seafood, offers a variety of delicious dishes made from fresh catches. If you've had enough of grilled, steamed, or fried seafood, why not try a comforting bowl of fish cake noodle soup? This dish is brimming with fragrant fish cakes, tender pieces of fresh fish, and a rich, flavorful broth that is sure to warm you up.

Many visitors who've had the chance to try Da Nang's fish cake noodle soup describe its taste as more distinct than similar dishes found elsewhere in Vietnam. The broth has a subtle, tangy flavor, perfectly balanced with the chewy, sweet texture of the fish cakes. Fresh fish adds its own sweetness, while tomatoes, cabbage, and fermented shrimp paste bring an extra layer of depth. The dish is garnished with a touch of garlic and onion, and accompanied by chewy noodles, creating a perfect harmony of flavors. Perhaps it's the simplicity and authenticity of the locals' cooking that gives this dish its unique, unforgettable taste.

Unlike other types of noodles, Mi Quang stands out with its unique preparation method. The noodles are made from rice flour, flattened into large rectangular sheets. These sheets are then hand-cut into thin, delicate strips.

The broth, rich and concentrated, is made from a variety of ingredients such as shrimp, eggs, pork, chicken, and beef. However, the most distinctive flavors come from frogs and wild boar. The broth is thicker and more intense than the light, watery soups typically found in pho or other noodle dishes. When served, the noodles are mixed with the broth and accompanied by a selection of fresh herbs like young mustard greens and banana blossom. Garnished with chopped spring onions, aromatic herbs, roasted peanuts, and a few fiery green chilies, this dish offers a perfect balance of flavors and textures.

In Da Nang, Mi Quang is widely available, from street-side vendors to upscale restaurants, making it easy for visitors to enjoy this local delicacy.

Bun Mam is a savory dish that captures the essence of coastal cuisine. Made from aromatic fermented fish sauce, typically prepared with anchovies, this dish has become a signature of Da Nang’s culinary heritage.

The ingredients are simple yet flavorful: fresh rice noodles, raw vegetables, boiled or roasted pork, pig ears, and Vietnamese-style sausage. What truly elevates the dish, however, is the unique fermented fish sauce, or mam nem. Though the preparation may seem straightforward, the perfect blend requires a special technique. To make the sauce, fresh pineapple is crushed, and its juice is combined with fish sauce, garlic, chili, and seasonings. When served, the sauce is poured over the noodles and veggies, and garnished with crispy fried shallots, a drizzle of red oil, and a splash of chili paste for extra flavor and color. It’s a simple yet delicious bowl that encapsulates the essence of Da Nang's flavors.

Similar to other dishes in Da Nang, this one features the main ingredients of pork, fermented fish sauce, and fresh vegetables. However, instead of serving it with noodles, the locals add a twist by wrapping everything in rice paper. While this dish is common in many places, Da Nang’s version stands out thanks to its thick, fragrant dipping sauce.

The rice paper used for wrapping is thin and crispy, dried in the sun before being dipped in water, which makes it soft, chewy, and incredibly aromatic. Unlike other rice papers that tend to tear easily, this one holds up perfectly. The pork used is fresh, with a mix of lean and fatty cuts, ensuring a naturally sweet and tender taste when wrapped.