Danang Seafood
Well I bet you don’t need my bragging this time. 
Let the pictures say it all. 

Crab with sour and sweet tamarind sauce – Cua rang me
“Gai” snail – Oc gai
“Chip chip” stir-fried with garlic – Chip chip xao toi
Steamed clam with lemongrass and other herbs – Ngheu hap
Grilled half-dried squid – Muc mot nang nuong
Hand-cleaning water made from several herbs to kill the smell after eating


Where: seafood restaurants along the beach or on Son Tra Peninsula. 
My personal favourite place for seafood is Hoa Tư – 17 Huỳnh Thúc Kháng st. I think their food is unbeatable. Its only downfall is lack of beach atmosphere as it is located in the city centre. Just a few hundred meters away there is also another very famous restaurant called Ba Thoi – 96-98 Le Dinh Duong. 
When: afternoon or evening
Price: varies from shop to shop. Averagely, around 300,000VND for 1kg of crabs, 60-70,000VND for 1kg of clams.
Banh xeo

Bánh xèo (literally “sizzling cake”) are Vietnamese savoury pancakes made out of rice flour, water, turmeric powder, stuffed with slivers of fatty pork, shrimp, and bean sprouts and then pan fried. Traditionally, they are served wrapped in mustard leaf, lettuce leaves, and stuffed with mint leaves, basil, fish leaf and/or other herbs, and dipped in a prepared nước mắm called nuoc cham (Vietnamese fish sauce thinned with water and lemon). In the Central region, the pancake is dipped in a special ‘tuong’ sauce which consists of liver, hoisin sauce and garlic. (Wikipedia)

This is by far my most favourite dish of Danang. So much that if I must recommend only one dish to introduce Danang food, I would unhesitatingly choose this over many other great dishes. Why? Because it is absolutely delicious and “edible” to anyone. The sauce doesn’t include any special “nuoc mam” (fish sauce) so don’t worry if you can’t stand nuoc mam’s smell. In fact, the sauce is the key element which separates good and not so good Banh xeo, and makes Banh xeo in Danang unique and different from those in other cities. Most shops also sell “nem lui” together with banh xeo, so don’t forget to try them as well.

The best and most famous shop for Banh xeo in Danang is without doubt “Ba Duong” (literally means “Mrs Duong”. If you’ve noticed, lots of food shops in Central Vietnam begin their names with “Ba”. Well, lucky lucky Central misters). This shop is located in a very small street but is always crowded. There are around 4 more banh xeo shops opened up in that incredibly narrow street just to compete with “Ba Duong”, so make sure you get to the right shop. If you ride a motorbike, make sure you park in Ba Duong’s parking lot unless you want to receive unfriendly glances from other shop owners. Well this may sound troublesome, but believe me, the hot sizzling delicious pancakes worth a try 😉

Click here to know how to roll.

Banh xeo
Nem lụi – don’t forget to try this
How to roll banh xeo
Special “tuong” sauce for banh xeo and nem lui


My pick: Ba Duong – K280/23 Hoang Dieu – 30,000 VND per banh xeo dish, 4000 VND per stick of nem lui (as of Dec 8, 2011)
WHEN: mostly dinner. Afternoon is also OK.
The sign of Ba Duong’s parking lot


Banh trang cuon thit heo

The name says it all. It’s as simple as rolling dry pancake with pork and some vegetables, dipping in the sauce and eat. How easy is that! So, what makes this dish one of the most special and must-try dishes of Danang? The answer lies in 3 things:

1- The pork: There are fat at both ends of a slice.   
2- The sauce: click here to learn more about Anchovy fish sauce (mắm nêm)
3- The greens: include more than 10 different kinds of herbs such as lettuce, Thai basils, peppermint, banana blossoms, etc.

Yes, it looks very simple. All you need is boiled pork, herbs, rice paper and anchovy fish sauce. So why bother going out to eat instead of making at home? I honestly can’t explain. Maybe because of the shops’ atmosphere or special fish sauce that can’t be replicated at home. Maybe out of laziness. Or maybe because when you’re craved for that strong beautiful taste and smell, you’d feel like you HAVE to get it as soon as possible. 

Basically for many dishes you’d roll like this, but Banh trang cuon thit heo, it’s slightly different. There is one more layer of triangle rice flour (which looks like Pho before being cut into strings) to add to the rice paper before inserting vegetables and pork. Small trick: put the rice paper right on top of the rice flour and quickly take it out, one piece of the rice flour with stick together with the rice paper. 

Boiled pork (with fat at both ends) 

Roasted pork


1. Mậu 2 – 156 2/9 street. Very original, the best banh trang cuon thit heo in Danang.
2. TRAN II – 334 Hai Phong – 39.000 VND (normal pork) or 50.000 VND (roasted pork) per serve. Tran II is spacious, clean, with very nice and professional staffs. They provide a huge amount of vegetables for each serve and the sauce is delicious. However, the pork is often cut too thinly which is a big minus.

WHEN: Lunch, dinner