• Price range: 30,000 – 50,000 VND per bowl.
• Where to eat:
• – Mi Quang Ba Mua: 95A Nguyen Tri Phuong, Thac Gian, Thanh Khe, Da Nang
• – Mi Quang Ong Canh: 367 Ho Nghinh, Phuoc My, Son Tra, Da Nang
• – Mi Quang Huong Que: 78 Phan Thanh, Thach Gian, Thanh Khe, Da Nang

Mi Quang is a traditional noodle dish that originated in Quang Nam province, but you’ll find it everywhere in Da Nang. It’s made with flat rice noodles that are dyed yellow using turmeric, giving the dish its signature golden hue. 

Unlike most noodle soups, Mi Quang is all about balance – it comes with just enough broth, enough to coat the noodles, which are often topped with shrimp, pork, chicken, or even frog. 

It’s served with turmeric oil, crushed peanuts, fresh herbs, and a squeeze of lime, creating a layered texture of chewy, crunchy, and tender in every bite.

• Price range: 15,000 – 35,000 VND per bowl

• Where to eat:

• – Banh canh Ruong: 84-82 Bui Duong Lich, Nai Hien Dong, Son Tra, Da Nang
• – Banh canh ca 47: 47 Ha Thi Than, An Hai Trung, Son Tra, Da Nang
• – Banh canh ruong Phuong: 87 Le Van Huu, Bac My An, Ngu Hanh Son, Da Nang

The word “ruong” refers to Vietnam’s rice fields, a nod to this dish’s humble countryside roots.  It’s a comforting bowl of noodle soup, known for its thick, chewy noodles made from tapioca or rice flour and a clear sweet broth.

The broth makes it perfect to enjoy any time of day. In Da Nang, it’s usually served with homemade fishcakes – either fried or steamed – made from local fish like mackerel or barracuda. 

You’ll find it topped with fried spring onions, a sprinkle of pepper and chilli oil. Don’t forget the lime and green chilli on the side, that’s where you can add a little twist.

• Price range: 60,000 – 90,000 VND per portion
• Where to eat:
• – Banh trang thit heo Dai Loc: 97 Trung Nu Vuong, Binh Hien, Hai Chau, Da Nang
• – Banh trang thit heo Ba Huong: 126 Duy Tan, Hoa Thuan Nam, Hai Chau, Da Nang

Pork rice paper rolls are a great example of Da Nang’s cozy, home-style cooking—simple, yet full of flavor.

They’re usually served with two types of rice paper: a soft, delicate inner layer (banh uot), and a slightly chewy outer one. To eat it the local way, layer on some thin slices of boiled pork belly, fresh herbs, cucumber, and green banana, then wrap it all up in the rice paper. The perfect slice of pork has a nice balance of fat and lean meat – tender, but not too greasy

You can then dip the roll into the mam nem dipping sauce. Made from fermented anchovy, it’s bold, salty-sweet, and packed with flavor thanks to garlic and chili. One dip, and everything comes together. 

• Price range: 25,000  –  40,000 VND per bowl
• Where to eat:
• – Bun mam Van: 23/14 Tran Ke Xuong, Hai Chau 2, Hai Chau, Da Nang
• – Bun Mam Nem Di Lien: 52 Tran Binh Trong, Hai Chau 2, Hai Chau, Da Nang

This fermented fish noodle dish is often considered the heart and soul of Central Vietnamese cuisine. It’s made with cool rice vermicelli noodles, then topped with a mix of boiled pork, crispy roasted pork belly and sometimes fermented pork roll (nem chua). 

The key ingredient is the pungent mam nem – a thick, fermented anchovy sauce blended with garlic, chilli, sugar, and pineapple juice to create a perfect balance of sweet and savoury. It’s usually served with crushed peanuts, pickled papaya, and a generous handful of fresh herbs. 

You should mix them before eating, so each bite is packed with rich, umami flavor and a combination of textures.

• Price range: 10,000 – 20,000 VND per glass
• Where to eat: 
• – Che xoa xoa hat luu Tran Binh Trong: 46 Tran Binh Trong, Hai Chau 1, Hai Chau, Da Nang
• – Che xoa xoa hat luu O Cham: 374/6 Nui Thanh, Hoa Cuong Bac, Hai Chau, Da Nang

Jelly dessert with mock pomegranate seeds is a popular treat in Da Nang, especially on hot days. 

At the heart of the dish is “xoa xoa” – a soft jelly made from seaweed or agar – paired with chewy, ruby-like mock pomegranate seeds. It’s all served in a glass with sweet coconut milk and a hint of pandan or vanilla essence for a fragrant finish.

With its mix of crunchy, chewy, and silky textures, this dessert is light, refreshing, and the perfect way to cool down after a savory meal.

• Price range: 20,000  –  35,000 VND per serving
• Where to eat:
• – Banh xeo Ba Duong: 280/23 Hoàng Diệu, Phuoc Ninh, Hai Chau, Da Nang
• – Banh xeo tom nhay Nam Hien: 46 Phan Thanh, Thac Gian, Thanh Khe, Da Nang

Why is it called “banh xeo”? The name comes from the sizzling sound the batter makes when it hits the hot pan – “xeo!”. In Da Nang, banh xeo tends to be smaller and crispier compared to the larger, softer version you’ll find in southern Vietnam.

The batter is made from rice flour and turmeric, then pan-fried until golden and crisp. It’s filled with a tasty mix of shrimp, thin slices of pork, bean sprouts, and green onions.

You eat it by wrapping pieces in rice paper with fresh herbs, then dipping them into a rich, savory sauce made from pork liver, peanuts, and fermented soy. Each bite is crunchy, fragrant, and full of flavor.

• Price range: 30,000 – 50,000 VND per portion
• Where to eat:
• – Nem lui Duoc Han Market: 47 Nguyen Thai Hoc, Hai Chau 1, Hai Chau, Da Nang
• – Loan nem lui, thit nuong: 831 Ngo Quyen, An Hai Bac, Son Tra, Da Nang
• – Nem lui Hong: 318 Pham Cu Luong, An Hai, Son Tra, Da Nang

Grilled meat rolls are a street food staple and a local favorite in Da Nang. Minced pork is blended with lemongrass, garlic, and spices, then shaped around bamboo or lemongrass sticks and grilled over charcoal. 

The result is a juicy, flavorful meat with a slightly caramelized crust that’s packed with smoky goodness. To enjoy it the local way, wrap the grilled rolls in rice paper with fresh herbs, pickled veggies, and slices of green banana. Then dip it into a creamy peanut sauce or a bold fermented anchovy dip. Each bite is a perfect harmony of smoky, tangy, and savory flavors.

• Price range: 100,000 – 300,000 VND per dish
• Where to eat:
• – Nam Danh Seafood – A Michelin Star restaurant: 139/59/38 Tran Quang Khai, Tho Quang, Sơn Tra, Da Nang
• – Be Man Restaurant: Block 9 Vo Nguyen Giap, Man Thai, Son Tra, Da Nang
• – Ba Ro Seafood: 115 Ly Tu Tan, Tho Quang, Son Tra, Da Nang

As a coastal city, Da Nang has a deep connection to the sea, and it shows in its vibrant seafood culture. Fresh catches arrive daily from the East Sea, bringing with them a bounty of flavor. 

Local favorites include grilled scallops, stir-fried clams with lemongrass, steamed squid, and prawns sautéed in rich, garlicky butter. Shellfish like blood cockles and oysters are often prepared simply, letting their natural brininess shine.

At many seafood spots around the city, you can even pick your live seafood right from the tank before it’s cooked to order – fresh doesn’t get fresher than that.