Da Nang snacks that can make you full

1. Banh Canh (soup with noodle)

There are many types of Banh Canh in Da Nang like snakehead fish Banh Canh, pork bologna and pork Banh Canh, and crap Banh Canh. The noodle can be made from rice rice flour, wheat flour, and tapioca flour.

Usually, the long and chewy noodle has the thickness of a chopstick. Banh Canh must be eaten while it’s still hot. Therefore, that dish will be served as soon as the noodle is cooked. Or else, the noodle will be soft in a thick soup. That dish is also served with Quay (long fried bread).

Banh Canh is available all day so visitors to Da Nang can eat it whenever they are hungry.
Broth can be made from shrimp, meat, pork bone, and meat bologna. Especially, for fish Banh Canh, fish is well poached for better taste. In addition to sweet broth and chewy noodle, eaters can also enjoy salty and spicy slices of fish.

2. Bun Mam

Bun Man, a popular and simple dish of Da Nang people has become an unforgettable dish to many travelers to this coastal city. With the typical salty flavor, Bun Mam is also served with roasted pork, beef bologna, pork bologna and fermented pork roll instead of only boiled pork.

For roasted pork Bun Mam, yellow and crunchy pork is outstanding in the combination of white noodle and green vegetable. Thick pork will fulfill your mouth. However, the most important ingredient of this dish is Mam Nem (kind of fish sauce)
A salty and spicy bowl of Bun Man expresses the typical taste of Vietnam Central people. The combination of sweet noodle, pork and pineapple, flavorful vegetable, spicy chili, acrid garlic, and sour lime brings a charming dish. Eaters will make a hissing sound while enjoying it.

3. Banh Xeo (Vietnamese pancake)

Many tourists to Da Nang insist on enjoying original Dang Nang Banh Xeo. Inspire of being popular from the North to the South, Banh Xeo tastes differently among regions due to local culinary culture differences.
In Da Nang, small Banh Xeo represents for humble and laborious people living in narrow, sunny and windy region of Vietnam. As other regions, Da Nang Banh Xeo is also made from rice with yellow turmeric. However, it has less stuffing than that in the South.
Stuffing includes bean sprouts, shrimps and small spring onions. This combination brings unique Banh Xeo in Da Nang in comparison with Banh Xeo with pork, shrimps and green beans in the South. Sauce also contributes to the typical taste of Da Nang Banh Xeo.

Although Banh Xeo can be served with salty or sour and sweet fish sauce, the most delicious sauce is made differently. Ingredients for that special sauce are grinded lives of pigs and chickens, chopped meat, and peziza. These ingredients will be mixed and cooked with a little tapioca flour and crushed peanut.

4. Ram Cuon Cai (spring roll wrapped in mustard leaf)

In addition to Banh Canh, Bun Mam, and Banh Xeo, tourists can also enjoy rustic Ram Cuon Cai in markets or on streets when traveling in Da Nang.
Each Ram (spring roll) with flavorful and crunchy cover has the length of a finger. Stuffing of spring roll in Da Nang is the same of that in the North. It means that Da Nang stuffing also includes vermicelli, pork, and peziza. This stuffing will be wrapped in rice paper and fried well.

For a better taste, Ram will be served with rice paper, pickled papaya and carrot, sliced cucumber, and raw vegetable. Besides, fresh mustard leaves are indispensable ingredients. Fat Ram combining with bitter and pungent mustard leaves as well as sour and sweet fish sauce creates an extremely delicious dish.

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