Đà Nẵng Province

Turmeric-stained wide rice noodles with pork, shrimp, quail eggs, and a small amount of rich broth - topped with crushed peanuts and crispy rice crackers, the defining dish of central Vietnam

Smaller and crispier than southern versions, filled with shrimp, pork, and green onion - served with a mountain of herbs and a tangy fish sauce, eaten rolled in rice paper

Thin rice paper rolls with boiled pork belly, fresh herbs, green banana, and star fruit - a communal Đà Nẵng specialty where diners roll their own at the table

Fish cake noodle soup with a clear, lightly spiced broth - the Đà Nẵng version uses larger, bouncier fish cakes than elsewhere and is eaten as both breakfast and lunch

Rice vermicelli served with a thick fermented anchovy dipping sauce, sliced pork, fresh herbs, and green mango - the pungent mắm nêm is Đà Nẵng's signature condiment that divides and delights in equal measure

Spiced pork paste grilled on lemongrass skewers over charcoal - eaten rolled in rice paper with fig leaves, star fruit, and green banana, then dipped in a thick peanut-hoisin sauce unique to central Vietnam

Whole calf slow-roasted over smouldering rice straw until the skin turns golden and the meat stays pink and tender - a Cầu Mống village specialty eaten thinly sliced with rice paper, mắm nêm, and fresh herbs

Young jackfruit salad tossed with shredded pork, prawn, roasted peanuts, and fresh herbs in a tangy lime dressing - a light and refreshing central Vietnamese dish with satisfying meaty texture from the unripe fruit

Steamed rice flour discs topped with dried shrimp, crispy pork cracklings, and spring onion oil - served in small ceramic saucers and eaten with a sweet fish sauce, a delicate Đà Nẵng afternoon snack