Da Nang is very inviting to domestic and foreign visitors thanks to its amazing bridges, beautiful beaches, majestic mountains, romantic rivers, and inviting tourist places. In addition, due to its many gastronomic specialties and delicious food, the seaside city is a must for visiting gourmets.

‘Ca nuc hap cuon banh trang’ is very popular thanks to the sweet taste of steamed fish accompanied with fresh raw vegetables.

Amongst local specialities, ‘ca nuc hap cuon banh trang’ (steamed round scad fish and vegetables wrapped in soft rice paper) and ‘banh trang cuon thit heo’ (belly pork and vegetables wrapped in soft rice paper) are the most popular, and can satisfy even the most demanding gourmet.

‘Ca nuc hap cuon banh trang’ is very popular with residents living in Da Nang and Quang Nam Province, and in coastal localities as a whole.

This dish is served with a dipping fish sauce which has bold flavours of garlic and chilies

Round scad fish have fewer bones and more flesh than other types of fish. After being cleaned and gutted, fresh round scad fish will be seasoned with monosodium glutamate, ground black pepper, sea salt, and crushed chilies, ginger and garlic. Then, they will be steamed in order to keep their fresh taste and sweet.

When enjoying this dish, diners will experience the sweetness of steamed fish, the saltiness of dipping sauce, and the spiciness of raw vegetables.

In some local restaurants, the fish are usually wrapped in foil bags to steam, which will help to keep the flavours beautifully intense.

The already-steamed round scad fish are often served with salads, thinly sliced green mango and carambola, along with unripe bananas and chillies, or raw water morning glory, plus a dipping fish sauce which has bold flavours of garlic and chilies.

Apart from ‘Ca nuc hap cuon banh trang’, ‘banh trang cuon thit heo’ is considered as one of the must-try dishes in Da Nang.

Like ‘ca nuc hap cuon banh trang’, ‘banh trang cuon thit heo’ boasts its fresh ingredients and it is very popular with residents of Da Nang and Quang Nam Province.

It is a nutritious food with fresh ingredients. In particular, the belly pork is selected from healthy pigs which are raised and fed on sweet potato leaves and rice bran.  Meanwhile, the rice paper, which is made from rural rice, boasts a unique fragrance to increase the appetite of diners.

To make the exact kind of roll, the pork chosen must have a balance between meat and fat. It is then boiled until it reaches a certain degree of softness.  Boiled pork is sliced and placed onto the plate.

Raw vegetables are indispensable ingredients, making this nutritious dish even more delicious.  These include fresh vegetables and herbs, along with thin slices of cucumber and green bananas.

The dish is accompanied with a dipping sauce of ‘mam nem’ and fresh raw vegetables.

The dish is served with a dipping sauce of ‘mam nem’ (a type of fish sauce, made from small fish or small shrimps).  The amazing mixture of the various flavours really gives a pleasant texture and a smooth aftertaste!

Last but not least, the roll dish cannot be completed without a plate of white noodle.  The visitors must eat the rolls and the noodles together to fully experience the real flavour of this speciality.

A plate of sliced belly pork

In Da Nang, there are many restaurants serving the two specialities, including Mrs Mua, Tran, Mau, Quynh Dai Loc, and Mrs Huong restaurants.