Da Nang’s food scene gives travelers more reasons to stay

From Quang noodles to avocado coffee

One of the most memorable stops was Quang noodles, a signature dish of Central Vietnam. At “ Mi Quang Nhung” on Nguyen Tat Thanh Street, the traveler tried a mixed bowl priced at VND50,000, featuring variety of ingredients which include a hard-boiled egg, prawn and snakehead fish.

The dish uses thick rice noodles served with a small amount of rich, turmeric-coloured broth. Fresh herbs, roasted peanuts and other toppings add layers of texture and flavour.

A distinctive ingredient is “cu nen”, a small, round Asian chive bulb resembling a cross between garlic and onion in texture and flavour. Unlike “pho”, Quang noodles are not served in a large quantity of broth.

Diners are encouraged to add plenty of herbs and mix everything together, creating a combination of savoury, sour, spicy and sweet flavours.

Coffee offers another window into local tastes. At “Trinh Ca Phe”, the visitor sampled the café’s famed avocado coffee and avocado with coconut ice cream priced at VND45,000, made with coffee and avocados sourced from the family’s farm in Dak Lak.

The smooth, rich avocado was topped with toasted coconut, adding a crisp contrast. The café also serves traditional phin coffee, salted coffee and pink-guava cold brew, alongside mango and matcha drinks.

For a classic Da Nang experience, the traveler visited Ba Duong “banh xeo” (crispy Vietnamese crepes), a long-established local favourite also recognised by Michelin.

Its crispy turmeric-coloured “banh xeo” is filled with bean sprouts and beef and served with fresh vegetables, pickled papaya and a peanut-based dipping sauce.

Five grilled pork skewers cost VND40,000, while the crepes were priced at VND90,000.

From Michelin dining to Japanese teppanyaki

Da Nang’s food scene also caters to travelers seeking sophisticated dining experiences. At La Maison 1888 at InterContinental Danang Sun Peninsula Resort, guests can choose between two set menus: Gourmand at VND5.999 million++ per person and Epicurean at VND7.599 million++.

The dishes and ingredients change with the seasons. The Gourmand menu begins with a selection of intricate snacks, followed by a series of main dishes.

Another destination was Tingara, a Japanese restaurant at the same resort, which opened two years ago. Guests can sit at the counter to watch chefs prepare teppanyaki dishes or choose from Experience and Signature menus.

Guests can reserve a counter seat for a close-up view of the cooking and choose between the Experience menu at VND4.999 million++ per person and the Signature menu at VND7.499 million++. The same menus are available for non-counter seating at slightly lower prices.

The Experience menu has since changed slightly from the writer’s meal in May, but several dishes remain, including Housemade Buckwheat Soba, Premium Wagyu Yaeyama-Kyori Beef Ultimate Crispy Grilled and Wagyu Garlic Rice.

The standout is the Wagyu. It is first presented with a certificate of authenticity, then slow-cooked on the teppanyaki counter before being seared over hot Kishu binchotan charcoal, regarded as one of Japan’s highest grades of charcoal.

The process creates a crisp exterior while preserving the meat’s tenderness.

Together, the two restaurants highlight Da Nang’s growing appeal as a destination for sophisticated culinary experiences. These above-mentioned experiences reveal a diverse culinary identity.

From an affordable bowl of Quang noodles and a local avocado coffee to Michelin-starred French cuisine and premium Japanese dining, Da Nang offers international visitors different ways to explore Central Vietnam through food.