What to eat in Danang: 5 must-try dishes and where to find them

DANANG, Vietnam – Vietnam’s coastal city of Danang, famous for its beaches, is the primary gateway to the historic Hoi An Ancient Town and the misty peaks of Ba Na Hills.

Attractions aside, it is fast gaining traction as a foodie hot spot. 

A vibrant array of cafes, restaurants and bars lines the tourist-friendly coastline, particularly around the bustling My Khe Beach, located a 15-minute drive from Da Nang International Airport.

On a trip to Danang in May, I have a taste of what the city has to offer – both local and luxe. 

While staying at the InterContinental Danang Sun Peninsula Resort (str.sg/32FN3), I savour its impressive culinary offerings – from the sophisticated, one-Michelin-starred French artistry of La Maison 1888 to the breezy, beachside Italian restaurant Terra Mare.

Refined Vietnamese dishes at its Citron restaurant, which comes with panoramic views of the lush Son Tra Peninsula rainforest and the surrounding turquoise bay, also do not disappoint.

But you should not miss the local fare in the city. 

I spend a fruitful morning with Danang-born content creator and cookbook author Helen Le (@helenrecipes on Instagram), who recommends local joints for coffee, banh xeo and more. Here are five things worth eating.

Mi quang

Where: Mi Quang Nhung, 135 Nguyen Tat Thanh, Hai Chau

My first stop with Le is for the homely noodle dish mi quang, which Danang is known for. 

It features thick rice noodles drenched in a concentrated turmeric-tinged broth, topped with a choice of protein – typically chicken, beef, snakehead fish or frog – and peanuts and scallions, and served with a mound of raw vegetables and herbs on the side. 

Unlike pho, it is not soupy – you get just enough gravy to coat the noodles. 

While several stores sell mi quang, Le says what makes Mi Quang Nhung stand out is the sheer variety of herbs it serves with the noodles, which include mint, basil, young mustard green sprouts and shredded banana blossom. She also points out the use of cu nen – a small, round Asian chive bulb resembling a cross between garlic and onion in texture and flavour. 

Le orders noodles topped with frog (40,000 dong, or S$1.95) while I pick a bowl with a variety of ingredients (50,000 dong), which includes a hard-boiled egg, prawn and snakehead fish. 

Do as the locals do – pack in the herbs and mix everything up. The result is a wonderful mix of savoury, sour, spicy and sweet flavours packed with crunchy textures. 

Avocado coffee

Where: Trinh Ca Phe, 25 Pham Hong Thai, Hai Chau
Info: @trinhcaphe on Instagram 

While Danang has a booming cafe culture, many cafes rely on commercial suppliers, says Le. 

Trinh Ca Phe, known for its avocado coffee, sources its beans and avocados directly from the family farm in Dak Lak province. 

The cafe run by a young Vietnamese couple recently introduced coffee-making workshops (from 315,000 dong a person), and I join a session where the enthusiastic staff guide me through the techniques of making Vietnamese drip coffee and salted coffee.

Afterwards, we watch the roasting and grinding of beans in the roastery, and – in the cafe’s main dining area – try its famed avocado coffee (45,000 dong) and avocado with coconut ice cream (45,000 dong). 

Both drinks are topped with strips of toasted coconut, whose crisp texture contrasts with the creamy avocado. I am in coffee heaven. 

Other drinks on the menu include the classic phin filter coffee (35,000 dong), salted coffee (42,000 dong), pink guava cold brew coffee (42,000 dong), and mango-based and matcha drinks. 

Visitors can also pick up drip coffee, coffee beans and other merchandise from the cafe’s retail section.

Banh xeo

Where: Banh Xeo Ba Duong, 280/30 Hoang Dieu, Hai Chau
Info: banhxeobaduong.com 

Banh Xeo Ba Duong, a Michelin-listed institution, has been a local favourite for over three decades.

I have had banh xeo – crispy Vietnamese crepes – in other Vietnamese cities, but none quite like this. This eatery also offers grilled pork skewers to go with the banh xeo.

The crispy turmeric-tinged pancakes (90,000 dong) are filled with bean sprouts and beef, and come with separate plates of sliced cucumber, pickled papaya and raw greens. You can also get grilled pork skewers (from 40,000 dong for five sticks) with it. 

Le demonstrates the best way to assemble and eat it. She layers all the ingredients on a piece of rice paper, then wraps the banh xeo around a pork skewer and yanks the meat off in one go. It comes with a savoury peanut dip, and eating it this way has renewed my love for banh xeo. I wash everything down with a bottle of sweet corn milk (15,000 dong).

Michelin-starred French cuisine

Where: La Maison 1888, InterContinental Danang
Info: str.sg/NxKR

Established in 2012, together with the launch of the InterContinental Danang, La Maison 1888 is central Vietnam’s only Michelin-starred establishment and has retained its star for three years from 2024. 

Located in a black-and-white colonial residence within the resort, it includes a 24-seat main dining area, three private rooms, a 14-seat Chef’s Table and a wine cellar. 

It is backed by French chef Christian Le Squer, who helms the three-Michelin-starred Restaurant Le Cinq at the Four Seasons Hotel George V in Paris. 

There are two set menus – Gourmand (5,999,000++ dong a person) or Epicurean (7,599,000++ dong a person). Dishes and ingredients are seasonal. 

My Gourmand meal starts off with a slew of intricate snacks, followed by the mains. 

The piece de turbot meuniere “xa lat xoong” (watercress) and grated pear showcases a perfectly cooked piece of hirame (olive flounder) in a rich butter sauce, while the piece de boeuf highlights tender wagyu paired with a delicate fermented mushroom tartlet.

I also sample some of the restaurant’s signatures, such as the gratine d’oignons moderne – a dish that masterfully concentrates the essence of several kilogrammes of onions. 

Another highlight is the restaurant’s iconic spaghetti debout en gratin, which features strands of pasta filled with rich truffle cream and ham. It is a work of culinary art fitting for the hotel, which was designed by American architect Bill Bensley. 

The experience concludes with an unassuming kouign-amann, described as “the pastry of the chef’s childhood”. It is remarkably light and buttery – the perfect finale for a memorable meal.

Teppanyaki

Where: Tingara, InterContinental Danang
Info: str.sg/Gfpmw

Japanese restaurant Tingara, which made its debut two years ago, is another stunning space in the resort.

Like the rest of the resort, the restaurant features Bensley’s vibrant art-driven aesthetic, with a circular bird’s nest layout and floating blue fish mobiles. 

Reserve a seat at the counter to get up close to the cooking, and choose either the Experience (4,999,000++ dong a person) or Signature (7,499,000++ dong a person) menu. 

The same menus are available for non-counter dining at a slighter lower rate.

While the current Experience menu has changed slightly since my meal in May, the Housemade Buckwheat Soba, Premium Wagyu Yaeyama-Kyori Beef Ultimate Crispy Grilled and Wagyu Garlic Rice have remained. 

The piece de resistance is, of course, the wagyu. It is first presented with a certificate of authenticity, slow-cooked on the teppanyaki counter, then seared over hot kishu binchotan – regarded as Japan’s highest grade of charcoal – to achieve a crisp exterior. 

Getting there

Airlines such as Scoot, Vietjet and Singapore Airlines fly to Da Nang International Airport in three hours. Round-trip flights in September start at around $280, based on checks by The Straits Times.