Platinum Orchid Hotel Danang

Named after a mystical paradise in Tibetan Buddhist tradition, Shamballa offers a serene vegetarian escape. Enter through an aged wooden door to discover Tibetan artefacts and a menu rooted in Vietnamese flavours and local techniques. The rooftop garden grows the herbs used in the dishes, and the terrace overlooks the Hàn River, which is stunning at night. Don't miss the woven noodles with piper lolot – a grilled vegan dish wrapped in fragrant local leaves.

A French colonial allure depicts this two-storey restaurant with a blue and yellow façade. A relaxed vibe and its convenient location near the Han River and Han Market make it a popular spot for a meal after shopping. The concise menu features outstanding bánh xèo, boasting crispy, golden pancakes stuffed with carrot, pork, shrimps and squid. Spot-on seasoning, divine aromas and very courteous front-of-house staff.

You can smell the barbecue from a distance. Bún thịt nướng, or rice noodles with barbecue pork, is the must-try. Or go for barbecue with salad and rice paper – choose from pork, minced pork skewers, pork belly, and beef.

Bún bò Huế, a spicy soup from Huế, is famed for its rich lemongrass broth, tender beef and al dente vermicelli served with herbs and vegetables. For over 50 years this eatery has been delighting locals with tasty noodle soups, including sliced beef, pork knuckle and meatball options.

Bún chả cá (fishcake rice noodle soup) is pivotal to Da Nang food culture. Now run by the second generation, this hidden family-run gem has been serving the city’s favourite noodle soup for over 30 years. Its signature đặc biệt, or special, is topped with crabmeat as well as fried and poached fishcakes. You can also opt for a slice of mackerel or tuna as a topping. The tomato-based broth tastes sweet and mildly sour, with bamboo shoot overtones.

In business for over five decades, it is now run by the third-generation owner. The sign indicates the house speciality – bún chả cá, or fishcake noodle soup. Springy and flavoursome, their house-made deep-fried and steamed fishcakes deserve all the attention they get. But extra tuna, mackerel, crab cake and crab balls make the noodle soup even better. The broth is sweet with a hint of sourness, thanks to pineapple and tomatoes.

Operated for over 40 years by Bà Vui, whose name it bears, this enduring local favourite keeps a tight focus, serving just two items: bún gà and xôi gà. The deeply flavoured clear chicken broth is lifted by light, refreshing acidity and a subtle touch of black pepper. Served warm, the sticky rice is topped with a mix of tender pulled chicken, pickled onions and a generous handful of fried shallots – and portion sizes are hearty and satisfying.