Thuan An 2

The bright-red lettering looks smart against the artificial turf on a wall. For over 10 years, this small family business has been serving crispy bánh xèo pancakes alongside snacks. Try their bánh xèo tôm nhảy – the wafer-thin crispy crust is done in the style of Binh Dinh province, topped with fresh shrimps. Dip in fish sauce or peanut sauce for complementary flavours. Nem nướng is deep-fried pork sausage with a great peppery taste.

The family, who hails from Huế, opened this shop in 2014 to sell Huế’s version of bún bò, or beef noodle soup. The umami-loaded broth with beef meat and bones simmers overnight, building balanced, big-boned flavours. They use medium thick rice noodles. Popular toppings include beef tendon, rib, brisket and tongue, as well as pork trotters and crab balls. If you want to sample all the toppings, opt for the đặc biệt version.

The 70+-year-old owner inherited the heirloom fish sauce recipe from her family. With chilli, garlic and fruit, the pungent seasoning is the heart and soul of her búm mam, cold rice vermicelli dressed in fish sauce and topped with meat, veggies and peanuts. The most popular topping is crispy roast pork; the thập cẩm version includes pork, beef sausage and cured raw pork balls. Fresh sugar cane juice makes a perfect companion to the noodle dish.

This humble shop, open daily from mid-afternoon, has been trading for over 40 years. It focuses on just two affordable dishes: bánh bèo and bánh đập. The steamed rice cakes arrive in sets of five, the tender bases topped with a rich pork and wood ear sauce, finished with shallots and peanuts. Made to order, the subtly tangy bánh đập pairs crisp rice crackers with a soft rice wrapper; the accompanying sauce strikes a balance of sweet, salty and fermented notes.

Dripping in lush greenery, this simple shop feels like an indoor garden. Its signature dish is a crispy bánh xèo pancake filled with beef, squid or shrimp, alongside herbs and veggies, wrapped in rice paper and dipped in a peanut sauce. Another speciality from Da Nang is bánh tráng thịt heo – rice paper roll filled with sliced pork belly, ribbon rice noodles and fresh herbs. But its umami-loaded fermented anchovy sauce is what delivers the oomph!

For over 10 years, Ngọc Chi has been serving an extensive menu of mostly Vietnamese origin using local veggies and herbs. Some dishes include plant-based meat. Fermented seasonings are put to good use, accentuating big-boned flavours while supporting a healthy lifestyle. Whet your appetite with a bowl of sour soup featuring mixed veggies. Then move on to wontons and spring rolls, hand-wrapped and deep-fried to perfection á la minute.

Bánh Xèo 76 has a charcoal grill at the entrance for grilling pork. The menu includes classic Vietnamese dishes such as pancakes, corn rolls and noodles with grilled pork. Made from fresh corn and bursting with flavour, the homemade corn rolls are encased in a thin, crispy golden skin.