Danang is considered the center for good dishes of northern, southern and central Vietnam. The dishes came to Danang in many ways but mainly by those who resettled in the area. They have undergone certain changes to suit the taste of the Quang Nam – Danang people and are filled with sour, spicy, salty and sweet tastes, reflecting various nuances of live.
As with ‘phở’ (rice noodles served with beef soup) of the north and ‘hủ tiếu’ (rice noodles served with pork soup) of the south, ‘mì quảng’ (rice noodles serve with every kinds of meat without soup) is indispensable in the menu of visitors to Danang. The local people use ‘mì quảng’ at any time of the day, both in main meals and snacks.
Two other specialities of Danang are ‘bánh tráng’ (a thin, large, round steamed rice flour cake) and Cau Mong rare beef. Visitors will never forget the taste of thin slices of excellent pork rolled in ‘bánh tráng’ or pieces of delicious rare beef.
Danang is endowed with long sandy beaches and an abundance of seafood. You can enjoy dishes made from raw fish and vegetables, unripe jack-fruit cooked with flying fish, jellyfish salad and Nam O fish sauce prepared by skillful coastal people. Danang specialities have their own flavours and have been recorded on the menu of notable Vietnam cuisine.