Món bánh tráng cuốn thịt heo đang được người dân Đà Nẵng ngày càng ưa chuộng bởi sự hòa trộn tuyệt vời giữa vị, sắc, hương. Món ăn này không đòi hỏi chế biến một cách cầu kì, thoạt nhìn bạn hãy khoan vội đánh giá về sự đơn giản của nó. Bởi nó chú trọng đến cách lựa chọn các loại thực phẩm sao cho tươi sống, đảm bảo được hương vị đậm đà của nguyên liệu.

Mì Quảng không giống phở Bắc, cũng chẳng giống bún bò Huế hay bún Ốc Hà Nội. Mì Quảng có nhìu loại khác nhau, nào là mì gà, mì tôm, mì thịt, mì trứng, mì bò, mì sứa, mì cá lóc… nhưng hương vị đặc trưng của nó thì không lẫn vào đâu được. Hòa quyện cùng cọng mi trắng ngà, mềm mại là vị thanh ngọt và béo của nước hầm xương, mà người dân địa phương vẫn hay gọi là nước lèo.

This place has apparently been present in Danang for several years now but I have only tried it for the first time not long ago. Love at first bite. It is very different from the original version of kebab with an Asian twist of flavors. Savory, buttery, spicy, fresh… this kebab can really wow you. As more and more foreign food are making their way into this town, it is really interesting to see how they are adjusted/evolved to better suit the Vietnamese taste buds.

Just found another fantastic bánh canh stall, even better than this place Not only the tastiest, but also the cheapest one that I know in Da Nang. I was shocked to know that it just cost 12,000VND ($0.6) for one delicious, extremely flavourful, beautiful looking bowl of banh canh. It looked very plain and monochrome at first, but don’t let the look fool you.

You may extensively broaden your knowledge at Sáu Hưng restaurant which has been in town before I was born. It offers dishes made from more than 9 different parts of the cow: beef shank, chuck, flank, brisket, fatty brisket, tendon, tail, blood, knuckle…And yeah let’s not forget pizzle. Cooking methods are also extremely diverse: rare beef cooked by fresh lime, cooked with a vinegar-based soup stock, boiled in ginger fish sauce, mixed in sweet and sour salad, stir-fried with lemongrass and chilli, beef curry…

Nem chua ran (deep fried fermented pork finger snack) is a popular snack among youngsters in Hanoi, you can read more about it in this post. Having fallen in love with this dish since the first try in Hanoi, I can say that Nem chua ran at this place tastes just like the original. Heck, I would even go as far as claiming that it tastes better than it does in Hanoi thanks to much more polite service and comfortable sitting (in Hanoi we had to sit on the street, or extremely narrow shops).

Nam O is a small village of Hoa Hiep Nam ward, Lien Chieu district, Da Nang. In the past it was locally famous for fish sauce and fire-cracker productions. Since the Vietnamese Government banned fire-cracker production, trade and use in 1995, Nam O has been known for its long-standing fish sauce industry and the extremely famous fish salad/fish rolls.

So last night I was sitting on the pavement, just about 100m away from Han bridge, eating ice cream when suddenly my nose detected a super familiar, super attractive smell. After looking around for quite some time I concluded that it came from one of the restaurants across the road. Until I saw this mobile vendor just 20m away:

Visitors to Da Nang not only have opportunity to visit many famous tourist attractions, soak in the cool waters of the sea in hot summer day, join in the marine sports games but also you can enjoy yourself with a variety of Da Nang cuisine. Apart from so various types of seafood thanks to the advantage of a coastal city