Da Nang’s homegrown produce: From farmland to tourist products

Rooted in small gardens, forest farms and coastal villages, these humble ingredients are gradually becoming part of the city’s broader vision for green and sustainable tourism.

At the recent Tet-themed local market in Tan Thanh fishing village, Hoi An, Da Nang, visitors were invited to step into a festive Vietnamese atmosphere.

More than 30 stalls showcased agricultural produce, clean food, handicrafts, traditional decorations and art products, alongside hands-on workshops. The event was an immersive cultural experience where farmers, artisans, and travellers met face to face.

From the mountainous areas of Tra Van Commune, Da Nang, members of the Tra Van Agricultural Cooperative brought products made from locally grown ingredients: smoked pork, ginger and turmeric jam, black sesame, banana-leaf sticky rice cakes, and homemade rice wine.

According to cooperative member Do Duc Hanh, the raw materials are cultivated and raised by local households - turmeric, ginger and sesame grown on hillside plots, pigs raised in backyard farms.

The cooperative purchases, processes and packages these ingredients into clean, traceable products for the market. What visitors encounter is not just food, but a story of self-sufficiency and community collaboration.

Further north, along the Cu De River in Hai Van Ward, Da Nang the “Highland Market” organised by Leaf Village & Farm has become a regular weekend attraction since June 2025.

The initiative connects small-scale farmers with visitors seeking authentic rural experiences.

At her stall, Ho Thi Thanh Toa, a member of the Co Tu ethnic community from Ta Lang neighborhood, displays forest bananas, wild ferns, mustard greens, guavas, and traditional dishes such as bamboo-tube rice and horn-shaped cakes.

“We are proud to bring products made by our own hands. Visitors who taste our food or buy a bundle of vegetables are also discovering our culture”, said Toa.

Another local farmer, Thai Thi Ha Thu from Nam My neighborhood, has been selling homegrown vegetables, chilies, cucumbers, bananas and stream fish at the market for the past six months. She also collects produce from nearby households.

As visitor demand increases, rural families benefit from additional income while their agricultural traditions gain wider recognition.

In November 2025, Leaf Village & Farm signed an agreement with 16 households in Loc My and Ta Lang neighborhoods to develop a “production - purchasing -experiential tourism” model.

Farmers are encouraged to adopt green and clean cultivation methods, supported with technical guidance, seedlings, organic fertilizers and guaranteed purchasing.

On this foundation, the tourism site organizes garden tours, harvesting activities and cooking experiences, gradually linking agriculture with travel services.

It is clear that Da Nang’s produce is no longer limited to agricultural value alone. It is becoming an integral part of Da Nang’s tourism identity.

Da Nang is developing a culinary map and promoting deeper culinary tourism, including fine-dining restaurants that prioritize locally sourced ingredients.

For travellers, the above-mentioned experiences offer more than picturesque landscapes. They provide a chance to taste smoked pork prepared in mountain homes, sip handcrafted rice wine, or learn how bamboo rice is cooked over open fire.

Each product reflects the rhythm of rural life and the pride of communities preserving their traditions.

From farm plots to curated travel experiences, the rural specialties of Da Nang demonstrate how sustainability, culture and tourism can grow together naturally, and with enduring appeal.