One dish represents Danang the best. An icon of central Vietnamese cuisine, Mi Quang is half noodle soup and half salad. A small amount of concentrated, salty broth just covers the noodles, to which diners add lots of greens on top. While noodles are the main ingredient, various added meats range from chicken, pork and shrimp, snakehead fish and beef to even jellyfish or eel. The story of the dish’s origin says the region suffers from typhoons every year, making it hard for people to grow crops, and there is not enough food to get by. The broth is intentionally made salty and concentrated so diners can add more noodle to keep their stomach full. Don’t forget to add condiments such as lime, chili and rice crackers, because you will not taste all of the dish’s unique flavors without them. 

Danang Cuisine

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