Many travelers rave about international restaurants in the city, but traditional Da Nang food is some of the best Vietnamese flavor in the country.
Da Nang sits right in the heart of Central Vietnam, where the food tells a completely different story than what you’ll find up north in Hanoi or down south in Ho Chi Minh City.
Central Vietnamese cooking uses more chili and bold spices than the subtler northern dishes. The food here also tends to be more complex than southern cuisine, with layers of flavor that come from imperial court influences.
You’ll taste fish sauce mixed with fermented shrimp paste, plenty of fresh herbs and a love for both sweet and spicy combinations that feel completely unique to this region.
Da Nang’s location right on the coast means seafood shows up in almost everything, but not in the obvious ways you might expect.
Local cooks blend sea flavors into noodle soups, rice papers and even desserts in ways that surprise first-time visitors.
Da Nang Culinary Influences
Central Vietnam developed its own food identity because of geography and history. The region sits between the Chinese-influenced north and the Khmer-influenced south, creating something entirely its own.
Royal kitchens in Hue also shaped much of the sophisticated cooking techniques you’ll find in Da Nang today.
In many ways Central Vietnam melds the best of the country.
It’s not just about technique because this is an agricultural region with fertile mountain farmland just a few hours away from the sea.
The coastline serves incredible seafood that locals use in creative ways. Instead of just grilling fish, Da Nang cooks ferment it into sauces, dry it for broths and mix it into rice paper batter.
These umami-rich flavors that taste completely different from other Vietnamese coastal cities.
Food is spicier than northern Vietnam. Local cooks use more chilies, more fermented pastes and more complex seasoning blends.
And noodles aren’t soupy, instead just using a bit of very flavorful broth.
Must Try Da Nang Food
Mì Quảng
Hands down this is my favorite noodle soup in Vietnam. This noodle soup defines Central Vietnam more than any other dish.
The broth starts with pork bones, shrimp shells and dried squid that simmer for hours. Cooks add turmeric for that signature golden color and layer in flavors with fish sauce and fermented shrimp paste.
The noodles are wide, flat and yellow from turmeric. You get just enough broth to coat the noodles, not a full bowl like pho. Toppings include shrimp, pork, quail eggs and fresh herbs.
This dish originated right here in Quang Nam province where Da Nang sits. Other regions make their own versions, but they never taste quite the same because they miss the specific dried seafood and local herbs that make Da Nang’s version special.
Royal cooks in Hue influenced the complex preparation methods, but local fishing families created the seafood-heavy base that makes Mi Quang so satisfying. The dish represents the perfect blend of imperial technique and coastal ingredients.
My absolute favourite mi quang is Mi Quang 92 in Hoi An. But Da Nang restaurants are a close runner up.
Where to Eat Mi Quang: Mi Quang Ba Mua 22 Trung Nu Vuong, Hai Chau District
Bánh Tráng Thịt Heo
A tasty dish where thin slices of tender pork belly get wrapped in soft rice paper with fresh herbs, and crunchy veggies.
Locals dip these rolls into a funky, savory sauce made with fermented fish (mắm nêm) and while it doesn’t taste fishy it’s basically an umami bomb.
The pork belly is grilled separately and chopped into small pieces that mix with fresh herbs like cilantro, mint, fishy mint and pickled vegetables.
It’s a fun way to eat because you build each roll yourself at the table. I first tried on my own at the Cho Con market and just eyed locals to see if I was doing it right.
Where to Eat Banh Trang Thit Heo: Banh Trang Nuong Tran 238 Phan Chau Trinh, Hai Chau District
Bánh Xèo Tôm Nhảy
Banh xeo is often described as a pancake but I think they are better described as rice flour crepes.
In Saigon you’ll find giant banh xeo that you can share, but in Central Vietnam they are closer to the size of tacos so you need to order several.
These “jumping shrimp” crepes get their name from the way live shrimp jump around in the batter as it cooks. The rice flour batter includes coconut milk and turmeric, which creates a crispy yellow shell.
A basket of fresh herbs and lettuce leaves come on the side for wrapping, along with a tangy dipping sauce made from fish sauce, lime juice and chilies.
The dish became popular in the 1960s. Chinese traders brought the basic crepe-making technique to Vietnam centuries ago, but local cooks developed the jumping shrimp version as a way to showcase Da Nang’s excellent seafood.
Where to Eat Banh Xeo Tom Nhay: Banh Xeo Ba Duong 280/23 Hoang Dieu, Hai Chau District
Bánh Ít Lá Gai
Bánh ít lá gai are sweet cakes from Central Vietnam, especially famous in provinces like Quảng Ngãi and Bình Định.
They’re made with glutinous rice flour mixed with lá gai leaves, which turn the dough a dark green color and give it a gentle, herbal flavor.
Inside you’ll usually find a sweet filling of coconut or mung bean paste. These little pyramid-shaped treats often show up at temple offerings, festivals and weddings, symbolizing luck and prosperity.
Unlike the savory bánh ít trần, bánh ít lá gai are dense and chewy rather than translucent.
While Da Nang isn’t the original home of this cake, you’ll find plenty of stalls selling it in places like Con Market, where locals pick it up as gifts or just for a sweet snack.
Where to Eat Banh It La Gai: Banh It La Gai Ba Thin Con Market, 290 Hung Vuong
Cao Lầu
This one is a bit of a cheat as it’s technically not Da Nang food, and actually can only be made in Hoi An.
That’s because the water to make the noodles comes from the Ba Le Well in the city and it also uses ash from local trees.
But Hoi An is a quick 30 minute drive from Da Nang and so many restaurants here buy the ingredients to make in the city. Da Nang cooks make their own version that uses more seafood and local herbs.
It’s an interesting Vietnamese noodle dish because unlike the silky smooth noodles in pho or bun cha, these noodles are thick and chewy.
The dish developed during the 16th century when Japanese and Chinese traders lived in Hoi An. You get char siu pork, wonton crackers, fresh herbs and a small amount of rich broth that barely covers the noodles.
Where to Eat Cao Lau: Cao Lau Thanh 26 Thai Phien, Hai Chau District
Chè Bắp
Chè Bắp is a sweet corn pudding with coconut milk that creates a creamy dessert.
Fresh corn kernels are simmered with coconut milk, sugar and a bit of tapioca starch to thicken the mixture, turning it into a bright yellow, pudding-like consistency.
The result is sweet and creamy with a slight corn flavor and a chewy texture from the tapioca. It’s served warm or cold, often with additional coconut milk drizzled on top.
Central Vietnam’s version of chè bắp tends to use more coconut milk, making it creamier than versions from other regions, and the local corn varieties are often sweeter and more flavorful. Farmers in the region created this dish to use surplus corn during harvest season, and the addition of coconut milk likely came from southern Vietnam’s influence.
It reminds me of Indonesian drinks that are also desserts, it could be es campur‘s corny cousin!
Where to Eat Che Bap: Che Bap Hai Chau Hai Chau Market, Tran Phu
Nem Nướng
One of the things I love about Central Vietnam is that there are many dishes that you assemble yourself. It slows down the eating process and you really pay attention to what goes in your mouth.
For me, I can’t stand fishy mint. And so I always dig through the gorgeous greens first to toss them out. But I do recommend trying them as locals say they are great for your stomach.
Nem nướng are grilled pork sausages or patties, often wrapped in rice paper with fresh herbs and pickled vegetables.
In Da Nang, they’re usually served with a thick, savory dipping sauce made from pork broth, ground pork, fermented soybean paste, garlic and chili, rather than the classic nước chấm. Some places might still offer nước chấm on the side for extra brightness.
Nem lụi, which is similar but shaped around lemongrass stalks, actually comes from Huế and has spread throughout Central Vietnam.
Both dishes have older roots than the 1980s and borrow the wrapping technique from Vietnam’s long tradition of fresh spring rolls.
Where to Eat Nem Nướngi: Nem Nướng Bà Tâm at 144 Hoàng Diệu Street
Bánh Khọt
Banh khot are small, crispy rice flour pancakes, typically topped with shrimp, scallions and sometimes bean sprouts.
The batter often includes coconut milk for richness, giving it a golden color and slightly sweet flavor. It has a crispy exterior and soft, airy interior.
This Vietnamese food is popular throughout the country and has many local variations. In Da Nang, they tend to be more delicate and smaller. Don’t expect the larger versions from southern Vietnam, like those found in Vũng Tàu.
Coconut milk is used more liberally in Da Nang’s version adding extra creaminess. The dish originated in southern Vietnam and spread to Da Nang through migration and trade. Local cooks adapted it with regional ingredients and techniques.
Where to Eat Banh Khot: Banh Khot Vung Tau 19 Nguyen Chi Thanh, Hai Chau District
Bún Mắm Nêm
This is absolutely one of my favorite breakfasts in Vietnam. The intense dry noodle dish has rice vermicelli topped with slices of pork belly, crunchy pork skin, fresh herbs and crisp veggies like green banana and young papaya.
Instead of soup, it’s drenched in mắm nêm—a salty, deeply funky sauce made from fermented anchovy paste mixed with chili, garlic and pineapple for sweetness.
You can eat it in Cho Con market or go to the small alleyways in Da Nang where you’ll find locals.
Where to Eat Bun Mam Nem: Bun Mam Nem Nha Trang 52 Le Duan, Hai Chau District
Bánh Bèo
Small rice cakes topped with dried shrimp and served in tiny ceramic bowls create this delicate Central Vietnamese snack.
Each little cake gets topped with ground dried shrimp, crispy pork rinds and scallion oil that adds richness. You eat them with a small spoon, savoring the combination of soft rice cake and crunchy toppings.
Da Nang’s version uses more dried shrimp and a different steaming technique than versions from other regions. The rice cakes here turn out softer and more delicate.
Royal kitchens in Hue created this dish as a refined snack for court ceremonies. The small portions and careful presentation reflected the sophisticated eating culture of the imperial court.
Traditional teahouses and small restaurants serve banh beo as afternoon snacks, often alongside other small dishes. The best places make their rice cakes fresh throughout the day.
Where to Eat Banh Beo: Banh Beo Ba Bay Cho Con Market, Hai Chau District
Bún Bò Huế
Bun bo Hue is a spicy noodle soup that originated in Hue. But it has evolved throughout the country, including in Da Nang.
The broth is made by simmering pork and beef bones with lemongrass. It creates a complex, aromatic base that’s spicier than pho.
The Hue version is known for its intense heat, often made with fresh chili peppers and chili oil. While Da Nang’s version is typically less spicy, catering to local tastes.
The thick, round noodles swim in the red-tinged broth, alongside sliced beef, pork hock, and Vietnamese ham. In Da Nang, the broth is often lighter and less oily. Some vendors add more coconut milk, making it creamier than the original.
The soup gets its heat from chili oil and its distinct flavor from fermented shrimp paste mam ruoc, which is a signature ingredient in both versions.
While Hue keeps the toppings fairly simple, Da Nang’s version is known for being heavier on fresh herbs like cilantro and banana blossoms.
Seafood like shrimp may also be added to the Da Nang variation, giving it a local twist that you won’t typically find in Hue.
Where to Eat Bun Bo Hue: Bun Bo Hue Ba Sau 6 Truong Minh Ky, Hai Chau District
Bánh Canh Cá Lóc
Thick tapioca noodles in a clear broth made from snakehead fish create this hearty soup that’s popular throughout Central Vietnam. The fish is simmered until it falls apart, creating a rich, sweet broth.
This dish is specific to Central Vietnam, where snakehead fish are abundant in rivers and coastal areas.
The noodles are hand-cut and have a chewy texture that soaks up the flavorful broth. Fresh fish meat, herbs and vegetables float on top. Crispy fried shallots or green onion that add texture and flavor.
Fishing families created this dish as a way to use smaller snakehead fish they could not sell. The technique of making clear, intensely flavored broths became a specialty of Central Vietnamese cooking.
Where to Eat Banh Canh Ca Loc: Banh Canh Ca Loc Ba Hoa 45 Phan Dang Luu, Hai Chau District
Rầm Ít
I don’t like to eat a lot of fried food but this is so light and crunchy.
Fried rice paper rolls filled with shrimp, pork and mustard greens create this crispy Central Vietnamese snack. The rice paper is rolled around a filling of ground pork, shrimp, mustard greens and seasonings.
The rolls taste rich and savory with a light crunch from the fried rice paper wrapper. They’re served hot with fresh herbs and nước chấm, a sweet and sour dipping sauce that cuts through the richness.
Where to Eat Ram It: Ram It Ba Nga Cho Con Market, Hai Chau District
Does Da Nang Have Street Food?
Da Nang has incredible street food that rivals any city in Vietnam. Street vendors set up throughout the city, but the best concentrations are around Cho Con Market and along the beaches.
Most street food vendors operate from late afternoon through late evening. They appear when the heat dies down and people want to eat outside. The food tends to be more seafood-heavy than street food in other Vietnamese cities. And the spice levels run much higher than northern Vietnam.
Safety standards are generally good, especially for vendors who have regular local customers. Look for places with high turnover and fresh ingredients.
Can You Drink Tap Water in Da Nang?
You should not drink tap water in Da Nang. The municipal water system has improved significantly in recent years, but it’s still not safe for foreign visitors.
Bottled water is cheap and available everywhere, including street vendors and small shops. Many restaurants and cafes use filtered water systems and buy filtered ice.
Truly local spots offer tra da (pronounced “cha da”) is Vietnamese cold tea. It’s most often free, unsweetened tea made from local herbs and offered while waiting for other drinks.
If not offered, look for a water cooler with glasses next to it. Or simply ask for it.
Some Da Nang restaurants charge 10-20 cents for it but in local spots it’s free.
