Da Nang is famous for its dynamic food scene, offering...
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The culinary icons have become its most powerful ambassadors: the comforting warmth of Phở, the sweet bitterness of ca phe sua da (Vietnamese cafe with condensed milk), the crisp lightness of nem cha gio (Vietnamese spring rolls), and the smoky aroma of bun cha (Vietnamese grilled pork with rice noodles) grilled over charcoal.
"Let Vietnam’s regional dishes guide you through stories of culture, tradition, and local identity."
Da Nang City, Central Vietnam’s cuisine brings together bold spices, fresh coastal ingredients, and vibrant local heritage to create unforgettable flavors.
Mi Quang, Da Nang’s iconic noodle dish, also contains multitudes. At first glance, it presents like many other noodle dishes in Vietnam, with broth, veggies, protein and a crunchy accompaniment...
Pork rolls (banh trang cuon thit heo) are one of the trademark dishes of Da Nang. This dish is a harmony of taste, color, and aroma for gourmets.While pork and vegetables have a fresh taste, the dipping sauce brings a rich flavor of saltfish, and the spicy taste of chili and ginger will leave diners in awe.
Cao lầu" is a signature dish from Hoi An, a city in Vietnam's Quang Nam province. It is a unique noodle dish with chewy, yellow noodles that are said to be made with water from a specific ancient well...
Bò né (Vietnamese beefsteak), the dish’s creation was largely influenced by the availability of ingredients - smaller beef cuts, often paired with meatballs (xíu mại), pâté, shallots, tomato slices, and sunny-side-up eggs, all served with a freshly baked plain baguette. Today, bò né has become a beloved breakfast option across Vietnam, including in Da Nang City, where a local gem of a restaurant serves this hearty meal.
"Bun mam Da Nang", and actually pretty much all central-style bún mắm, might be the most feared food in Vietnam. It sounds harmless enough: thin, round bún noodles, shredded papaya, fresh veggies like mint and lettuce, roasted pork, peanuts, a squeeze of lime and chili sauce on top. The flavor profile is complex: salty pork, strong punchy fish flavor, hot chili and a bit of sour from the white vinegar.
“Cá nục cuốn Đà Nẵng” has a rustic, humble yet incredibly delicious flavor. The fresh mackerel is firm, sweet, and never mushy, marinated with lemongrass, shallots, and garlic for its distinctive aroma. The accompanying herbs are crisp and fresh, and the rice paper is soft and chewy. To enjoy this Da Nang specialty properly, wrap a piece of steamed mackerel with herbs in rice paper, dip it into a bowl of spicy fish sauce, and take a bite, letting the salty, sweet, sour, and spicy flavors burst in your mouth.
The small, golden-brown Da Nang Banh Xeo pancakes have become an iconic culinary symbol that cannot be missed when visiting this coastal city. Crispy shell, flavorful filling: The secret to making the perfect Banh Xeo lies in the thin batter evenly spread on a hot pan, giving the pancake an ideal crispness. The filling usually includes fresh shrimp, thinly sliced pork, bean sprouts, and scallions, all stir-fried just enough to retain their natural sweetness.
Nam O raw fish salad is a local delicacy and a favorite among domestic and international visitors. The dipping sauce, along with the fresh herbs served with the fish salad, creates a refreshing and rejuvenating experience. The selection of herbs, such as diếp cá (rice paddy herb), lá sung (fig leaves), and lá ổi (guava leaves), combined with thinly sliced green starfruit and various other wild herbs, truly elevates the flavor of the dish.
Kem bo or Avocado ice cream is a favourite food in Da Nang, for both locals and tourists. It’s often sold at small stalls on the streets or inside local markets. Imagine creamy coconut ice cream dancing with chewy sticky rice and smooth avocado for the perfect tropical treat. Each spoonful is cold, fragrant, and melt-in-your-mouth delicious. It’s the kind of dessert that keeps you coming back for more.
Come to Ho Chi Minh City and experience a culinary world where Southern richness, tropical freshness, and dynamic street-food culture come together.
"Bánh Mì" is no doubt a dish that carries parts of the soul and the life of the Vietnamese people. Due to its familiarity, not many people think that banh mi is one of Saigon's specialty dishes - especially the basic Banh Mi served with meat.
“Cơm tấm” (broken rice) is a specialty in southern Vietnam, it’s one of the most popular breakfast dishes of southerners. Today, “cơm tấm” is also present in the middle and the north of Vietnam, or even abroad...
Nam Vang noodles have become a familiar staple for people in Southern Vietnam. Originating from Cambodia, this dish is prepared with Chinese culinary influences and has been adapted over time to suit the distinctive palate of Saigon....
As the soul of Vietnamese cuisine, Saigon pho is a Southern-style twist on Vietnam’s iconic noodle soup, known for its lively flavors and generous freshness....
Pha Lau or Vietnamese Stew with Organ Meats, is a Ho Chi Minh City food made of pork meat and offal that is braised in a spiced stock of five-spice powder. To odorize Pha Lau, the chef must prepare it very carefully using spices to cover the smell of the internal organs.
Milk Ice Coffee is a popular drink in Saigon, made from roasted ground coffee, condensed milk, and ice. It has a rich, sweet, and aromatic flavor, a wonderful treat for coffee lovers.
"Bun bo Sai Gon" has the well-stocked broth and is carefully tasted to create a sweet taste from the beef. The beef is tender and soft which is laid on the fresh rice noodles. It is served with some water spinach splitter or banana flowers to enhance the aroma of the dish. Those who prefer to eat more spicy can add a little chili to increase the intensity. Just inhale a little bit, you will feel the smell is so fascinating!
“Goi cuon” is a light, refreshing dish made with rice paper wrapped around shrimp, pork, vermicelli noodles, fresh herbs, and lettuce. Unlike fried spring rolls, gỏi cuốn is served fresh and usually paired with a flavorful dipping sauce like peanut hoisin sauce or fish sauce-based dip.
“Bun thit nuong” is a classic Vietnamese dish featuring grilled pork served over vermicelli noodles, fresh herbs, lettuce, pickled vegetables, and crushed peanuts. It's typically drizzled with sweet and tangy fish sauce dressing, giving it a perfect balance of flavors: Savory, smoky, fresh, and slightly sweet.
Discover Phu Quoc through its vibrant island cuisine, where ocean-fresh seafood, bold local spices, and pure tropical character come together in every bite.
Known for its freshness and simplicity, Phu Quoc’s bánh canh chả cá combines tender noodles and handmade fish cakes in a clear, aromatic broth...
A fresh island delicacy, gỏi cá trích brings together raw herring, crisp herbs, and subtle coastal flavors in every bite.
A simple yet iconic dish, bún quậy combines hand-made noodles and freshly seafood, creating a fresh, lively flavor you can only find in Phu Quoc...
Ken noodle is a unique dish that you definitely cannot find anywhere outside Phu Quoc. The broth is made from dried shredded fish, fish broth, coconut milk, added curry powder and cook until they are vicious. The dish is served with thin noodles, fresh herbs like basil, cilantro, sliced cucumber, bean sprouts, raw papaya and added a little bit of sweet and sour fish sauce.
"Ga Ray Phu Quoc" is often prepared as the island’s famous chicken rice dish. It features boiled or shredded/chopped chicken served with fragrant rice, ginger fish sauce, fresh herbs, and cucumber. This dish is a must-try for anyone looking to experience the authentic flavors of Phu Quoc.
Visitors can enjoy signature dishes such as grilled sea urchin with scallion oil, herring salad, steamed flower crab, and sweet boiled mantis shrimp. The island’s night markets are packed with stalls serving seafood caught the same day, ensuring exceptional taste and quality.
Street food in Hanoi is an essential part of the city’s culture, offering a vibrant mix of flavors, fresh ingredients, and time-honored recipes. Must-try items include Pho (noodle soup), Bun Cha (grilled pork with noodles), Ngan Chay Toi, and Egg Coffee…
“Bun cha”, a beloved combination of chargrilled pork, spring rolls, soft rice vermicelli, and fresh herbs, including perilla leaves, cilantro, Thai basil, and crisp lettuce for a mild, refreshing crunch. The highlight is the perfectly caramelized pork patties and pork belly, grilled over an open flame to achieve a rich, smoky flavor before they are submerged into a tangy-sweet fish-sauce dressing featuring crunchy pickled green papaya and carrots.
At the heart of this culinary tapestry are “pho bo” (beef noodle soup) and “pho ga” (chicken noodle soup), often simply known as "pho". These beloved dishes feature soft rice noodles, tender meat cuts such as brisket, rare beef or chicken, occasionally with beef balls and fresh herbs consisting of coriander as well as spring onions, all immersed in a fragrant, steaming broth simmered for hours.
“Bun dau mam tom” is a traditional Vietnamese dish made from fresh rice noodles, crispy fried tofu, and fermented shrimp paste, served with boiled pork, green rice sausage, fried blood pudding, and fresh herbs. The shrimp paste gives the dish its distinctive strong smell and bold taste. It is usually presented on a banana leaf tray, adding a simple yet attractive touch to the meal.
"Bun thang" is made of rice vermicelli noodles in a chicken broth, sometimes pork broth, and topped with salted dried shrimp floss, thin strands of shredded chicken, dedicate cuts of Vietnamese ham, scrambled eggs and shiitake mushrooms. The finished bowl of Bun thang shows a clear broth, eye catching appearance with a nice aroma.
Rich, aromatic, and utterly satisfying, “ngan chay toi”, or Fried Garlic Muscovy Duck, is a must-try in Hanoi’s vibrant street food scene. The duck is expertly seared, achieving a crisp, golden exterior while keeping the meat incredibly juicy and tender. What truly sets this dish apart is the generous coating of golden-brown fried garlic, infusing every bite with a bold, savory fragrance.
The dish consists of turmeric - marinated catfish (or snake head fish) that’s being fried table side in a pan, topped with lot of spring onions and fresh dills (oh yes, it looks good and smells really good!). It’s served with white rice vermicelli noodle, roasted peanuts and other fresh herbs.So, if you want to try a famous Hanoi food that 100% created by Hanoian in Hanoi, Cha ca it is!
Bun ngan is a nice combination of boiled Muscovy duck with bamboo shoots, served with rice vermicelli noodles and topped by spring onion. Another version of the soup is Mien Ngan, in which rice noodle is replaced with cellophane noodle.The dish is rarely found outside of Hanoi, so make sure you try this out when visiting the city.
Most cities in Vietnam have an iconic cake, and in Hanoi that cake is Banh com, which is made from young rice and mung bean. It’s customarily one of the must-haves for many wedding proposals in Northern Vietnam. The cake is made from the most fragrant grains of young sticky rice, with the fillings made of green beans, grated coconut and lotus jam.
The rice sheet is extremely delicate, made by steaming a slightly rice batter on a cloth that is stretched over a pot of boiling water. Each noodle roll is filled with a mixture of cooked seasoned ground pork, minced wood ear mushroom, and minced shallots. The dish is finally topped with some fried shallots and fresh cilantro or mint.
Da Nang is famous for its dynamic food scene, offering...
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