Banh Xeo 76

Banh Xeo 76 is located at 85A Le Van Huu Street. This eatery offers Vietnamese dishes like banh xeo (crispy pancakes), corn spring rolls, and grilled pork with noodles, all cooked over a charcoal grill placed right at the entrance.

A dish featuring a sesame cracker shaped like a seashell.

The restaurant stands out for its handmade methods, fresh ingredients, and heartfelt service. The highlight is its Quang Ngai–style crispy pancakes, made from a rice-and-corn flour batter that is ground on site following a soak-grind-fry method.

The batter results in a crispy pancake that retains the sweetness of the grains. Most ingredients are sourced from Quang Ngai Province to ensure consistency and quality. Alongside the pancake, the corn spring rolls (ram bap) are considered the soul of the menu.

Customer reviews on Google are highly positive. One visitor, Mike Oliphant, praised the setting and service, noting that although the pancakes were not as golden as in other places, they were still crispy. The grilled pork noodle dish was also a hit. Locals also praise the place for its quick service and homey atmosphere.

Bun Bo Hue Ba Thuong - Thuong's spicy beef noodle soup

Located at 23 Tran Quoc Toan Street, this eatery has served hearty bowls of Hue-style beef noodle soup for over 50 years. The broth is rich, infused with lemongrass, and the beef is tender.

The menu features two main items: bun bo (spicy beef noodles) and bun gio gia (noodle soup with pork knuckle and pork rolls), starting at VND50,000 ($1.90) per bowl.

The shop is frequented by locals and is praised for its flavor, clean sides, and quality over the years. Many diners are fans of the house-made pickled chili sauce and quality pork cuts.

Canadian tourist Maggie shared that "the broth is delicious, not overly spicy, and the pork knuckle is a must-try, tender and easy to pull off the bone".

Que Xua

Que Xua, located at 165 - 167 Nui Thanh Street, features rustic decor, including a straw chandelier and folk-style paintings.

The menu focuses on two Quang Nam staples: mi Quang (Quang-style noodles) and banh trang thit heo - pork-wrapped rice paper rolls. Prices range between VND35,000 to VND80,000 ($1.30 - $3).

The roll dish includes slices of pork belly that balances when wrapped with herbs. The dipping sauce, a fish paste with fermented anchovies, is both bold and balanced. The noodles are loaded with meat, seafood, and herbs, served in a savory broth.

Many visitors praise the restaurant for its quality-to-price ratio, considering its central location. Due to its small space, it often fills up during lunchtime.

Shamballa

Situated at 227 Tran Hung Dao Street, Shamballa offers a peaceful plant-based dining experience. Its space is adorned with Tibetan motifs, while menu showcases Vietnamese vegetarian cuisine.

The restaurant features a rooftop hydroponic garden, capturing sea breezes and natural light. Guests can dine indoors or on the balcony, enjoying panoramic views of the Han River and Da Nang skyline.

Shamballa emphasizes sustainability, using fresh ingredients prepared in small batches. It also offers vegan cooking classes and guided garden harvesting sessions.

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