Top 9 Most Delicious Breakfast Dishes in Da Nang

Bánh Canh is a popular Vietnamese dish made from a flavorful broth cooked with shrimp, fish, and pork knuckles, seasoned to suit each variety of Bánh Canh. The noodles used in Bánh Canh can be made from rice flour, wheat flour, tapioca flour, or a mixture of rice and tapioca flour. The dough is flattened into sheets and then cut into thick, short noodles. These noodles are then placed into the simmering broth and cooked to perfection. The seasoning for Bánh Canh can vary based on the type of dish and regional preferences. The dish is typically served with fish fillets, fish cakes, pork knuckles, shrimp, or meat.

Bánh Canh comes in many varieties, such as Bánh Canh with snakehead fish, duck, crab cakes, grilled fish, and more. Each type offers a distinct flavor, but the Bánh Canh with snakehead fish stands out the most. Originating from Hue, this version of Bánh Canh has become quite popular in Da Nang over time. Made with fresh, sweet-tasting snakehead fish, the dish is aromatic and flavorful. The firm fish meat, combined with a squeeze of lime, a touch of chili, and some chopped scallions, makes for a perfect taste balance. This nutritious dish is both delicious and affordable, typically priced between 15,000 VND and 25,000 VND per bowl.

Bánh Tráng Cuốn is a type of soft rice paper roll that becomes slightly chewy when eaten, often paired with a small portion of fresh noodles. This dish is extraordinarily delicious when dipped in fermented shrimp paste (mắm nêm). It's typically served with fresh, crispy vegetables. There's also a more basic version of the roll, where rice paper is layered with slices of ham, onions, and herbs, rolled up and enjoyed as a light snack. A serving of pork Bánh Tráng Cuốn usually costs around 30,000 VND.

The method to enjoy it is simple: lay out a piece of rice paper, add fresh vegetables, fresh noodles, and boiled pork, then roll it up and dip it in the sauce. The rich taste of boiled pork combined with the refreshing vegetables, tangy-spicy-salty dipping sauce, and fragrant rice paper creates an unforgettable taste experience that keeps diners coming back for more. You can even prepare this Bánh Tráng Cuốn with Pork at home to enjoy with your loved ones.

Bún Mắm Nêm is a familiar and simple dish for the people of Quang Nam and Da Nang, deeply reflecting the culture of Central Vietnam. This dish is known for its strong, savory flavors and its characteristic spicy kick that often makes diners exclaim with delight. The sweetness of the noodles, meat, the refreshing taste of pineapple, the fragrance of fresh herbs, the heat of chili, the sharpness of garlic, and the sourness of lime combine perfectly with the mắm nêm (fermented shrimp paste), creating an irresistible dish.

To make the Bún Mắm Nêm even more enticing, the vendor carefully arranges the bottom layer with fresh ingredients like lettuce, basil, bean sprouts, and cucumber. Then, they add noodles, various types of meat or nem chả (Vietnamese sausage), a few pieces of boiled young jackfruit, shredded papaya, and roasted peanuts. Finally, the mắm nêm sauce is poured on top. To enjoy, just pour the sauce over the bowl, mix everything together, and savor the flavors. A bowl of Bún Mắm is quite affordable, usually priced between 15,000 VND and 20,000 VND.

Xôi in Da Nang is a popular choice for breakfast, loved by locals and visitors alike. With the chef's expertise, this dish can be made in various ways, offering different flavors. Generally, it is divided into two main categories: sweet xôi and savory xôi. Sweet xôi includes popular types like xôi gấc (red sticky rice), xôi đậu (sticky rice with beans), xôi vò (crumbly sticky rice), xôi dậu đen (black bean sticky rice), xôi nếp than (black sticky rice), and xôi nếp cẩm (purple sticky rice).

To ensure food safety, natural ingredients are often used to create the vibrant colors, such as pandan leaves, gấc (a fruit), and purple yam leaves. For savory xôi, a pinch of salt is added to enhance the flavor. While it's delicious on its own, xôi tastes even better when paired with savory toppings like dried pork, pâté, sausages, roast pork, or char siu. As for the sweet variety, it is commonly enjoyed with fried onions or shredded coconut on top, adding extra texture and taste.

Bánh Mì is a beloved dish for travelers, especially those who enjoy exploring new destinations. Despite Da Nang being famous for its seafood and fine dining, this simple, humble sandwich remains a must-try. It's safe to say that Bánh Mì plays a significant role in the culinary landscape of this charming coastal city. Unlike the more common egg or triangular Bánh Mì found in Hanoi or Ho Chi Minh City, Da Nang offers a unique twist with a variety of fillings such as: Bánh Mì Chả Bò (beef sausage), Bánh Mì Thịt Heo Quay (roast pork), Bánh Mì Que (long baguette), and Bánh Mì Gà (chicken). Each bite offers a new, unforgettable flavor that will leave you craving more.

A particularly intriguing flavor is the grilled pork and caramelized liver combination, which has become a local favorite. While grilled meat and liver aren't entirely new, their combination in a sandwich is a pleasant surprise that adds a distinctive taste. Da Nang's Bánh Mì with grilled pork and caramelized liver is well-known, and there's no need for further introduction. Every best ingredient is packed into this sandwich, making it an unforgettable experience that will linger in your memory long after you've left Da Nang.

Cao Lầu is a signature dish from Hoi An, but when it arrives in Da Nang, it takes on a unique twist, embodying the distinct flavors of the city. The dish features fragrant rice noodles, topped with thinly sliced pork, crispy fried noodle bits, fresh herbs, and a splash of savory broth, creating a memorable dish that visitors can't forget after their trip to Da Nang.

Cao Lầu is neither a noodle soup nor pho, but rather a type of noodle salad, typically found in Hoi An, Da Nang, and Hue. This dish is often served in two-story eateries, adorned with colorful lanterns, where guests enjoy the intricate, rich flavors of the food while soaking in the old-world charm of the area. Although it shares some similarities with Mì Quảng, Cao Lầu is much more labor-intensive to prepare. The noodles are made by soaking rice in water infused with ashes from Cu Lao Cham island, giving them their distinctive crispness and chewy texture. The water used to grind the rice comes from the Bá Lễ well, known for its clean, cool water with no trace of iron. To complete the dish, crispy pork skin or square-cut dried Cao Lầu noodles are often added for extra flavor and texture.

Fish Cake Noodles is considered one of the signature dishes of Da Nang. Made with simple and easy-to-find ingredients like pumpkin, cabbage, and fermented shrimp paste, Da Nang's Fish Cake Noodles have a unique, rich flavor that stands out. When you eat it, you’ll experience the sweetness of the broth made from simmered bones, the savory fish cakes, and the distinct, pungent flavor of the shrimp paste.

A full bowl of this dish might be too much for those with smaller appetites. The soup is complemented with fresh herbs, which keep the dish light and refreshing. You can choose from different types of fish noodles, such as tuna or mackerel, priced between 20k and 40k per bowl. A complete bowl comes with crispy fried fish, whole shrimp, tasty fish cakes, and a tangy, well-seasoned broth, creating a perfect balance of flavors. Don’t miss out on trying this local specialty when you visit Da Nang!

Originating from Quang Nam, Mi Quang has gained fame in Da Nang, becoming a favorite among locals. The dish uses simple, easily accessible ingredients such as shrimp, peanuts, noodles, chicken, and pork, which when combined, create a surprisingly delicious and irresistible meal.

Mi Quang is a well-known dish that holds a special place in the hearts of Da Nang’s residents. It is a popular choice for breakfast, offering a hearty and nutritious start to the day. There are several variations of Mi Quang, such as snakehead fish, chicken, or shrimp and pork with eggs. When served, it is typically accompanied by fresh herbs, rice crackers, and a touch of garlic, salt, and chili to enhance the flavor.

Bánh bèo, bánh nậm, bánh lọc are famous Da Nang cakes, crafted with simple, traditional ingredients but with remarkable finesse. Each of these cakes has a unique, delightful taste that will stay with anyone who tries them. Bánh nậm is a rectangular cake wrapped in a distinctive green seaweed leaf, while bánh lọc is small and filled with bright red shrimp that are irresistible to look at. Bánh bèo, on the other hand, is a thin, round cake steamed in small shallow bowls, turning soft and milky white when cooked, offering a gentle fragrance and delicate texture.

If you visit Da Nang, you can enjoy these hot, flavorful cakes in almost any street corner or alley. Bánh bèo is served with a sweet dipping sauce made from garlic, sugar, and lime, while bánh lọc is eaten with a savory and spicy sauce. Prices for these delicious treats typically start from around 15k for a serving of your choice.