Da Nang cuisine is a boundless paradise, captivating not only locals but also visitors who come to explore the region. The dishes here are sure to delight even the most discerning palates with their enticing flavors and vibrant colors. Let’s explore 10 must-try dishes when visit Da Nang with Ula Travel today!
1. Quang Noodle- An indispensable part of Da Nang cuisine
Quang Noodle is an indispensable part of Danang cuisine.
Quang Noodle, a regional delicacy from Vietnam, is crafted from finely ground rice, meticulously shaped into thin cakes, and then expertly sliced into strands using a sharp knife. Its distinct appearance showcases either the pristine white of rice or the inviting golden hues of turmeric or annatto seeds.
Renowned for their flat and substantial texture, Quang Noodle strands are evenly cut, ensuring a pleasantly chewy consistency when served hot.
The preparation of Quang Noodle is an art of Da Nang cuisine, crucial to capturing its unique essence. Careful selection and meticulous handling of ingredients for the filling are paramount. Locals in the Quang region often opt for an array of proteins, including chicken, pork, shrimp, quail eggs, crab, beef, frog meat, or snakehead fish. Variations abound, with some bowls featuring a single protein while others boast an enticing medley, elevating the dish’s complexity and flavor profile.
Notably distinct from its noodle counterparts, Quang Noodle strikes a delicate balance between broth and noodles. Its broth is judiciously portioned, offering just enough depth to complement the dish’s robust flavors and enticing aromas without overwhelming the palate.
Diners can choose from a diverse range of Quang Noodle varieties, such as chicken, frog, or pork, tailored to suit individual tastes and preferences. Accompaniments like fresh herbs, crunchy roasted peanuts, crisp rice crackers, tangy lime slices, and a side of pure fish sauce further enhance the dining experience, creating a harmonious symphony of flavors and textures.
Best enjoyed piping hot, Quang Noodle tantalizes the taste buds with its rich, nuanced flavors. Each mouthful reveals a delightful interplay of sweetness, the satisfying chewiness of the noodles, the succulence of the meats, the subtle sweetness of the broth, the aroma of roasted peanuts, and the refreshing crunch of fresh vegetables, all complemented by a gentle hint of chili heat.
Versatile and satisfying, Quang Noodle is a delight in Da Nang cuisine suitable for any season, offering both nourishment and gastronomic pleasure.
2. Rice Noodle with Roasted Pork and Anchovy Fish Sauce
For aficionados of Da Nang cuisine, Rice Noodle with Roasted Pork and Anchovy Fish Sauce is an essential gastronomic experience when exploring the local fare.
This dish offers a harmonious fusion of flavors: the rich essence of anchovy fish sauce, the succulent tenderness of roasted pork, and the crisp freshness of assorted vegetables, all entwined with the delicate sweetness of rice noodles. Despite its unassuming appearance, each mouthful unveils a depth of flavor that tantalizes the taste buds, leaving a lasting impression.
Originally a humble culinary delight cherished by the residents of Da Nang, Rice Noodle with Roasted Pork and Anchovy Fish Sauce has rapidly ascended to become the quintessential delicacy of this coastal city, drawing admiration from visitors far and wide for its delectable taste.
Presented enticingly with slices of savory roasted pork nestled atop a bed of rice noodles and vibrant greens, this dish not only pleases the palate but also delights the senses with its visual appeal. However, what truly distinguishes it is the accompaniment of anchovy fish sauce.
Anchovy fish sauce, a revered condiment in Vietnamese gastronomy, is meticulously crafted from anchovies, mackerel, or pony fish. Fresh fish undergoes a meticulous process of cleaning, salting, and fermentation in jars until reaching optimal maturity, typically achieved within 7 to 9 days. During this period, it develops a complex and nuanced flavor profile that elevates the dish to new heights of culinary excellence.
Reflective of the rich heritage of Da Nang cuisine, Rice Noodle with Roasted Pork and Anchovy Fish Sauce embodies bold and zesty flavors, complemented by a tantalizing spicy kick that leaves diners craving for more.
With each tantalizing bite, the intertwining notes of sweet rice noodles, succulent roasted pork, tangy lime, fiery chili, and savory anchovy fish sauce converge to create a symphony of flavors that captivates the senses and leaves a lasting impression of culinary bliss.
3. Cau Mong Grilled Veal
Cau Mong grilled veal stands out as a must-try specialty in Da Nang Cuisine. Renowned for its rich Central Vietnamese flavors, it has retained its popularity over the years.
The veal is delicately grilled over red-hot charcoal, ensuring a tender, succulent interior and a crispy golden exterior. Sliced into tender pink pieces, it is served with chewy rice paper rolls, bitter bananas, sour star fruits, fresh herbs, and bean sprouts, all accompanied by a fragrant and spicy dipping sauce.
Upon ordering, the server swiftly slices the grilled veal to ensure it is fresh and succulent. The dish is complemented by a variety of greens, including herbs, basil, fish mint, cucumber, and bitter melon. Notably, thinly sliced bitter bananas and sweet and sour pickled papaya are essential for enhancing the flavors and preventing diners from feeling overwhelmed.
While the Cau Mong grilled veal itself is delicious, a poorly mixed dipping sauce can deter customers from returning. Therefore, eateries adhere to the traditional recipe, ensuring the fish sauce has just the right balance of saltiness, sweetness, sourness, spiciness, and a distinctive aroma.
4. Scad Fish Rolled with Rice Paper
Scad fish rolled with rice paper is a renowned delicacy from Da Nang cuisine, cherished for its rustic and authentic flavors. Upon experiencing it even once, numerous diners are sure to sing its praises and develop an affinity for its taste.
The scad fish is marinated with spices, wrapped in aluminum foil, and then grilled to perfection, ensuring the retention of the fish’s full flavor. Accompanying it are crisp and sweet morning glory greens, along with a dipping sauce crafted from a fusion of fish sauce and piquant chili-infused broth. Each bite of the rice paper roll containing scad fish offers an experience akin to relishing the essence of the sea right on one’s palate.
For the complete enjoyment of this dish, a bowl of tangy and spicy dipping sauce is indispensable. This sauce, concocted from the essence of steamed fish blended with fish sauce, lime, garlic, and chili, delivers an irresistibly flavorful punch. Diners can take a small piece of the fish, encase it in the soft rice paper alongside an assortment of fresh, cooling herbs, and generously dip it into the rich sauce, culminating in an immensely gratifying gastronomic journey.
5. Cao lau
At the heart of Cao Lau are its meticulously crafted noodles. The yellow hue comes from soaking rice flour with ash from Cham Island before milling, while the water used originates from the historic Ba Le Well, built by the Cham people over a millennium ago. This process ensures the noodles are sweet, refreshing, and free from any undesirable odors. After being rolled, sliced, steamed multiple times, and dried, the noodles are ready.
In Da Nang cuisine, Cao Lau is typically served with blanched vegetables, sourced from the famous Tra Que vegetable village in Hoi An.
The dish is topped with slices of char- siu pork and a spoonful of lard. The combination of chewy noodles, umami-rich fish sauce, fragrant herbs, soy sauce, and melting lard creates an irresistible sensation. While the ingredients for making Cao Lau may vary today, the unmistakable flavor of Quang cuisine remains unchanged.
6. Pork Rolls with Rice Paper
Pork rolls with rice paper are a ubiquitous delicacy across Vietnam, particularly in the Central Region. When you discover Da Nang cuisine, you simply can’t miss out on savoring this dish, featuring succulent pork slices interleaved with layers of fat, boiled to perfection, and thinly sliced.
Accompanied by an array of fresh vegetables and fruits, all neatly wrapped in special rice paper and dipped into fragrant, savory fish sauce, this dish embodies the distinctive flavors of the Central region. It’s undoubtedly a culinary highlight for anyone experiencing Da Nang cuisine.
Quality is paramount in this dish. The rice paper must be of the dew-dried variety, exuding the aroma of rice and possessing a pliable texture suitable for rolling. As for the pork, only the finest cuts are chosen, boiled just right to ensure tenderness, then briefly soaked in a flavorful broth to maintain its succulence. Overcooking risks drying out the meat and causing the skin to toughen.
The vegetable plate steals the spotlight with its diverse assortment, comprising a multitude of fresh and crisp selections, predominantly sourced from local gardens, and boasting a consistently delightful taste throughout the year.
To truly appreciate this specialty in Da Nang cuisine, take your time and carefully assemble and roll each portion to achieve a harmonious blend of flavors and textures. Lay out a piece of rice paper, add a slice of rice cake, a portion of pork, along with sliced cucumber, green banana, bean sprouts, and an assortment of fresh herbs such as lettuce, perilla leaves, basil, and coriander. Roll it up gently and dip it into a bowl of piquant fish sauce for the perfect finishing touch.
7. Banh Xeo
Pancake Banh Xeo in Da Nang cuisine is served in a size that’s just right—not too small, not too large, perfect for one serving. Made from finely ground rice flour, egg yolks, and turmeric powder, the batter is poured onto a hot pan to cook.
The filling consists of meticulously chosen ingredients such as fresh shrimp, pork belly (half lean, half fat), and fresh bean sprouts. Served alongside the Banh Xeo are raw vegetables like lettuce, basil, bitter banana, and baby mustard greens, accompanied by a dipping sauce made from ground pork liver and peanuts, creating a rich, savory flavor, or a bowl of traditional-style fish sauce with chili and garlic.
8.Rice paper sandwiches
Rice paper sandwiches in Da Nang cuisine are renowned for their delectable, diverse flavors.
Originating from grilled rice paper, the people of Da Nang have innovated numerous variations such as pate sandwiches, egg sandwiches, and dried beef sandwiches, each with its own distinct shaping technique. Whichever kind you choose, these sandwiches taste best dipped in a special soy sauce that has been tinted red with dried beef essence. It has a smooth mouthfeel, a sweet-savory flavor, and a subtle heat from simmering chile.
What truly sets apart Da Nang’s rice paper sandwiches and captivates many is the accompanying dipping sauce. This sauce lends a unique flavor to the dish, characterized by its thick, velvety consistency, crafted from satay, ground chili, sugar, and an array of special spices. The sumptuous dipping sauce elevates the taste experience, leaving a lasting impression on anyone who savors Da Nang’s rice paper sandwiches.
9. Nam O fish salad
Nam O fish salad is a must-try dish Da Nang cuisine. It comes in two varieties: dry and wet. Despite its raw fish base, it boasts addictive flavors. Fresh fish is combined with raw vegetables, bitter bananas, fish sauce, and plenty of chili to offset any fishiness. This blend of ingredients offers a multi-layered taste experience.
To enjoy this dish, simply pair it with grilled rice paper and an assortment of raw vegetables. Beyond standard greens like lettuce and bean sprouts, Nam O locals incorporate wild greens such as water spinach and bitter leaf, along with fruits like wild bananas, green mangoes, cucumbers, and star fruits, thinly sliced.
Diners combine the fish salad and broth in a bowl, adding grilled rice paper and assorted raw vegetables before mixing and savoring. The sweet minced fish, spicy broth with hints of galangal and chili, the crunchy bitterness of green bananas, sour star fruits, and the crisp sweetness of various vegetables blend harmoniously to create a memorable dish emblematic of Da Nang.
While minced fish is the star of Nam O fish salad, the dipping sauce is equally renowned and essential for its distinctive flavor. Each person prepares the dipping sauce according to their own traditional recipe, contributing to the unique taste of this dish.
10. Da Nang beef vermicelli
Da Nang beef vermicelli is a delightful fusion of tender, springy vermicelli noodles and savory broth infused with the aromatic essence of beef bones. The broth, simmered from beef bones, roasted ginger, lemongrass, and a hint of fish sauce, exudes a distinctive fragrance that balances sweetness with a touch of saltiness.
What sets this dish apart in Da Nang cuisine is the succulent beef bones, cooked to perfection with meat that remains moist and tender, served alongside fresh vermicelli noodles bathed in the flavorful broth, resulting in a tantalizing and distinctive culinary experience. For an added burst of flavor, you can accompany it with pickled chili and vinegar.
See more: Da Nang travel tips
