Local speciality dishes at Tran restaurants
300 Hải Phòng, 43 Đỗ Quang, 04 Lê Duẩn, 28 Duy Tân , Hải Châu, Đà nẵng, VIET NAM
Apart from its beautiful white sand beaches, Da Nang is also well known for its delicious speciality dishes. Amongst local specialities, Banh trang cuon thit heo (pork and vegetables wrapped in soft rice paper) is the most popular, and the Tran restaurants are good places to try it. Banh trang cuon thit heo, which is one of Da Nang’s three traditional culinary dishes, has made it into the list of Vietnamese specialities. It is a nutritious food with fresh ingredients - pieces of rolled belly pork, a variety of fresh vegetables and herbs, along with thin slices of cucumber, green bananas, and a dipping sauce. The vegetables are bought from Da Lat, Hoi An and Da Nang. Furthermore, various dipping sauces, suitable for the tastes of visitors from the north, south or central regions, are also provided. In addition to banh trang cuon thit heo, the Tran restaurants also serve other local foods, including My Quang (Quang Noodles), bun mam thit quay (vermicelli with roasted pork and salted fish), banh trang dap (crushed rice paper), and banh beo (round-cakes). Many foreign investors have recently shown interest in buying the Tran brand name for a price of 4 million USD. However, the Founding President of the Tran company, Mr Tran Thanh Tuan, affirmed that he would never want to sell his brand name because he has a strong desire to conserve the city’s speciality dish and the pride of its people. To enjoy the city’s delicious speciality dishes, visitors can visit the city’s Tran restaurants at 300 Hai Phong Street and 43 Do Quang Street in Thanh Khe District, as well as at 4 Le Duan Street and 28 Duy Tan Street in Hai Chau District. It is 1km from Tran restaurants to Duy Tan University, the host of CDIO ASEAN 2018.
#1Sliced pork rolled with rice paper
Sliced pork rolled with rice paper is one of Da Nang specialities. It is a combination of fresh ingredients such as belly pork, fresh vegetables, slices of cucumber and green bananas. All things are wrapped in soft rice paper and eaten with dipping sauce. This dish is famous because of carefully selected ingredients, which makes perfect taste.
A trip to Danang is not complete without eating My Quang, a specialty of Danang people. My quang or Quang noodle is made from rice flour and cut into long-line pieces. It is Da Nang’s definitive dish, featuring rice noodles that are tinted yellow using turmeric and bone broth seasoned with fish sauce, black pepper, shallot, and garlic. Meat toppings include river shrimp, boiled quails eggs, and roast pork, though some eateries use fish, chicken and beef slices. Lastly, the ensemble is topped with an array of fresh herbs such as basil, peanuts, coriander, lettuce, sliced banana flowers, and sesame rice crackers. You can also opt for chili peppers for a spicy kick to the ensemble. Sold in any local restaurant or market in Da Nang, a bowl of Quang noodle costs between VND 15,000 and VND 25,000.
“Bánh bèo” are very popular in Vietnam. “Bánh bèo” is really simple food from its name. When it comes to desserts, people think of things as simple, fragile and small as the duckweed in the ponds and lakes. It is a variety of small steamed rice cake or rice pancake in Vietnamese cuisine. It is white in color and typically features a dimple in the center, which is filled with savory ingredients including chopped, dried or fresh shrimp, scallions, bean paste, crispy fried shallots, fish sauce, rice vinegar, and oil.