Best Vegetarian and Vegan Places in Da Nang Worth Visiting

The Best Vegetarian and vegan places in Da Nang Worth Visiting

I have been eating my way through Da Nang for more than a decade now, long before the backpacker trail arrived in full force. What started as necessity, growing up in a Buddhist household in Lien Chieu district, became a genuine obsession. Today, the best vegetarian and vegan places in Da Nang range from hole-in-the-wall family kitchens to a surprisingly sophisticated plant-forward restaurant near the riverfront that would hold its own in any Southeast Asian city. This guide comes from years of personal visits, owners who now recognize my face, and a habit of showing up at 6:30 AM to watch noodle soup being made from scratch.

Da Nang sits along the central coast of Vietnam, a city shaped as much by its Cham Hindu heritage and Buddhist temple culture as by its more recent history as an American military staging point during the 1960s and 1970s. That Buddhist influence is exactly why vegetarian cuisine runs so deep here. Com chay ( vegetarian rice) stalls dot nearly every ward in the city, and you will see small signs reading "Chay" outside humble eateries that have been operating since before the Han River Bridge was built in 2000. Unlike Ho Chi Minh City or Hanoi, where vegan dining has become trendy and commercialized, meat free eating in Da Nang still feels rooted in genuine tradition. The prices tend to stay low, the cooks are often women who learned from their mothers, and nobody is trying to Instagram the food.

Lan and I spent the better part of two months revisiting every place on this list between March and May 2024, eating lunch and dinner at each at least twice. What follows is what I found.

1. Quan Chay Nga: A Lien Chieu District Institution on Me Ngo

The Vibe? Quiet, no-frills, a family-run room with plastic stools and a handwritten menu taped above the counter.
The Bill? 25,000 to 45,000 VND per dish.
The Standout? The bun bo chay, a beefless noodle soup that uses fermented tofu and a deeply fragrant mushroom broth. It arrives piled with herbs and a squeeze of lime that cuts right through the richness.
The Catch? They close by 2 PM most days, and on the first and fifteenth of the lunar month (when many Vietnamese eat vegetarian for religious reasons), the line stretches out the door and you might wait 25 minutes for a seat.

Quan Chay Nga sits on a narrow residential lane off Me Ngo street in Lien Chieu, a working-class district northwest of the city center. I first stumbled into this place in 2011 when my motorcycle broke down nearby and a mechanic suggested I wait and eat. Nga, the owner, still recognizes me and always adds an extra plate of rau song (fresh vegetables) to my table without being asked. The kitchen is basically a row of burners right behind the seating area, and you can watch her son prep the fake meats, seitan and compressed tofu, starting at 5:30 every morning.

The significance of this kind of place to Da Nang cannot be overstated. Lien Chieu is where many of the city's older working families live, and vegetarian kitchens like Nga's have served this community for generations. The Buddhist calendar dictates that on the first and fifteenth days of each lunar month, observant Vietnamese avoid meat entirely. On those days, places like Quan Chay Nga become social gathering points, not just restaurants. Locals tip: arrive at 6:30 or 7 AM on a lunar vegetarian day, eat your bun bo chay, then walk three minutes to Linh Ung Pagoda on Son Tra Peninsula around 8:30 AM. The morning mist and the early chanting make it one of the most peaceful experiences in Da Nang.

2. The Green Bistro Plant-Forward Dining on Hoang Van Thu

The Vibe? Tasteful but relaxed, indoor and outdoor seating, soft playlists, a small herb garden along one wall. Feels like a place that could have opened in Chiang Mai or Bali.
The Ban? 95,000 to 220,000 VND per main dish.
The Standout? The jackfruit rendang bowl. Shredded young jackfruit in a coconut-lemongrass sauce over red rice, topped with crispy shallots and a side of pickled daikon. It is the kind of dish that makes you stop talking for a minute.
The Catch? The outdoor tables face west and get full afternoon sun from about 2 to 5 PM between March and September. Bring a hat or sit inside if you do not want to roast.

The Green Bistro sits on Hoang Van Thu, parallel to the western bank of the Han River, in the upscale Hai Chau 1 ward. This was one of the first dedicated vegan restaurants in Da Nang to actively court the tourist market, opening around 2018, and the quality has steadily climbed since. What strikes me most is the kitchen's willingness to source locally. The jackfruit comes from farms in Hoa Vang district to the southwest, the herbs from the bountiful gardens of the Son Tra Peninsula communities, and the rice from the river plains south of the city.

Da Nang has been undergoing rapid urban development over the past decade, and the Hai Chau 1 corridor on the western bank has become something of a creative quarter, with independent cafes, galleries, and small restaurants clustering along the riverside streets. The Green Bistro fits naturally into this shift, representing a younger generation of Danang residents who are health-conscious, globally traveled, and eager to prove that plant-based food in Da Nang means something beyond just Buddhist temple fare.

The lesser-known detail here is that the owner runs advanced vegan cooking classes on Saturday mornings, a program she told me about when I was asking about the rendang recipe. You get two and a half hours in the kitchen, the recipe booklet, and lunch for around 600,000 VND. It fills up weeks in advance during peak tourist season (June through August), so book early.

3. Quan ChayLien Chieu

The Vibe? Order-at-the-counter, communal tables, handwritten chalkboard specials that change daily. It feels like a vegetarian canteen.
The Bill? 15,000 to 35,000 VND per dish.
TheStandout? The com chay tam bui on the lunch buffet line. It translates roughly to "rustic vegetarian rice" and it piles a plate high with turmeric tofu, morning glory stir-fried with garlic, a small mound of peanut-sesame salad, and a ladle of thin but flavorful pumpkin broth.
The Catch? The space is small, maybe 35 seats total, and by noon on a weekday it fills fast with office workers and nearby market vendors. You might end up sharing a table with strangers, which honestly is part of the experience but can be awkward if you are particular about personal space.

Com Zen sits on Bach Dang street, barely two blocks north of the Han River and directly east of Thuan Phuoc Bridge. The location is notable. Bach Dang is one of Da Nang's most historically interesting streets, running along the waterfront and passing through an area that was once the bustling Nguyen-era port district. In the 1950s and 1960s, this stretch of the waterfront was the commercial heart of the city, where fishing junks offloaded their catch and rice merchants weighed sacks on brass scales.

Today, Com Zen is one of a growing number of vegan restaurants in Da Nang that layer modern nutritional awareness (nutrient-dense bowls, whole grains, colorful plating) on top of this deep Buddhist vegetarian tradition. The name itself is a play on the Japanese concept of zen and the Vietnamese word for cooked rice, com. The owner, a young woman I spoke with named Hieu, trained as a nutritionist in Hue before returning to her hometown to open the place in 2020.

My insider tip: Com Zen offers a loyalty stamp card. Buy nine meals, get the tenth free. I have seen tourists completely miss this because the counter staff only mentions it if you ask. Also, the small garden seating area in the back is accessible through a narrow corridor to the left of the counter. It seats maybe 12 people and is far quieter than the main room.

4. Roots: Plant-Based Food Da Nang at Its Boldest on Tran Hung Dao

The Vibe? Mission-driven, the walls display infographics about food miles and water usage. The menu rotates seasonally.
The Bill? 75,000 to 190,000 VND per main.
The Standout? The black bean burger with sweet potato fries. Sounds ordinary until you bite into it. The patty is house-made from black beans, roasted beet, and oat flour, and the bun is baked that morning.
The Catch? The portions skew toward the smaller side, and if you are a big eater, you will probably want to add a side and a drink, which bumps the bill toward 250,000 to 300,000 VND. Not outrageous, but it adds up if you eat here regularly.

Roots sits on Tran Hung Dao street in Hai Chau district, just south of the iconic Dragon Bridge. It opened in late 2021, making it one of the newer dedicated plant-based spots in the city. The driving idea behind Roots is reducing environmental impact, and the restaurant tracks and publishes its weekly food waste numbers on a small whiteboard near the entrance. As of my last visit in April 2024, the number was holding steady at under 2 percent of total food purchased, achieved largely through a daily-changing menu that adjusts based on anticipated foot traffic and seasonal supply.

Tran Hung Dao runs through a transitional part of Hai Chau, halfway between the high-rise tourist zone along the coast and the residential neighborhoods to the west. This area has seen a lot of change over the past five years. When I first started coming here, the block was mostly motorbike repair shops and fabric stores. Now it is a mix of small businesses, and Roots fits in well as part of this neighborhood's gradual cosmopolitan shift.

What most people do not know: the kitchen at Roots will accommodate custom dietary requests with 24 hours notice, including gluten-free and nut-free adaptations of any menu item. I once needed a low-sodium version of their curry, and the chef reworked the entire sauce without complaint. Call the number on their Facebook page the day before. Also, they source coffee beans from a single farm in Lam Dong province and the resulting drip coffee (45,000 VND for iced) is excellent. People come for the burger but they remember the coffee.

5. Quan Chay Tam Phuoc

The Vibe? A roadside vegetarian stall with a tarp roof and a flat-screen TV playing Buddhist chants. Utensils are communal, tea is self-serve and free.
The Bill? 20,000 to 40,000 VND per dish.
The Standout? My quang chay, the turmeric noodle dish that is Da Nang's signature food, made here with tofu, mock shrimp, a handful of crushed peanuts, and just a spoonful of intensely flavored broth. The noodles are made fresh each morning, and you can taste the difference.
The Catch? There is no air conditioning, the concrete floor gets slippery, and during the rainy season (October through December) the tarp leaks along the northern edge, so pick your seat carefully.

Tam Phuoc is located on Nguyen Van Linh street in Thanh Khe district, several kilometers inland from the beach and well outside where most tourists eat. Nguyen Van Linh is Da Nang's longest north-south arterial road, and the eastern stretch through Thanh Khe is one of the city's busiest commercial corridors. You will pass dozens of motorbike shops, phone repair kiosks, and fabric wholesalers before you spot the blue tarp and the "Chay" sign.

This is where I bring visiting friends who want to understand what meat-free eating in Da Nang actually looks like for ordinary residents. Tam Phuoc is not designed for tourists. The plastic stools seat low to the ground in the Vietnamese countryside style, the menu is handwritten on cardboard and held up to the table when you sit, and the woman running the food preparation, auntie Thao, has been here for over 20 years. She told me her mother started a version of this same stall near the old Thanh Khe market in the mid-1990s.

The broader significance is demographic. Thanh Khe and its neighboring districts house a significant portion of Da Nang's working class, many of whom maintain Buddhist dietary practices. Vegetarian stalls like Tam Phuoc are essential community infrastructure. Prices stay deliberately low, and I have watched auntie Thao quietly give extra rice to construction workers without charging them.

Locals tip: stop by around 11 AM on a weekday for lunch. The my quang peaks right at the start of service when the noodles are freshest and the broth has just been adjusted. After 12:30, the noodles sit a bit too long and lose that springy bite. And bring only 20,000 and 50,000 VND notes; auntie Thao rarely has change for anything larger.

6. Nhu Lan Bakery Vegetarian Options on Le Loi

The Vibe? A Vietnamese bakery-cafe with glass display cases, ceiling fans, and an espresso machine that has been in continuous operation for at least a decade.
The Bill? 25,000 to 65,000 VND for vegetarian sandwiches and pastries.
The Standout? The banh mi chay with pate made from mung beans and mushrooms, layered with pickled vegetables, cilantro, and chili. It takes about 90 seconds to assemble and it is one of the best vegetarian banh mi in central Vietnam.
The Catch? This is not a vegetarian restaurant. It is a traditional Vietnamese bakery, so most of the options contain meat, and staff sometimes get confused when you repeatedly point to the vegetarian section. Stay patient and point clearly at the chay label.

Nhu Lan Bakery on Le Loi street in Hai Chau 1 is one of Da Nang's most recognized food brand, with multiple locations around the city. The Le Loi flagship, though, is the oldest branch I can verify, operating since the late 1990s. The name carries weight here. Locals associate Nhu Lan with reliability and consistency.

Le Loi is a vibrant central street running through the commercial heart of Hai Chau 1, lined with banks, clothing shops, and small restaurants. It parallels the Han River about three blocks inland, and it has long been one of the city's key shopping streets. During the French colonial period, this part of Da Nang, then called Tourane, was the administrative quarter. Le Loi himself, the Le dynasty emperor who fought the Ming Chinese, is one of Vietnam's greatest national heroes, and the street name fits the patriotic character of the neighborhood.

What matters for the vegetarian traveler is that a handful of traditional Vietnamese bakeries like Nhu Lan are quietly excellent sources of meat-free eating in Da Nang without being labeled as vegetarian spots. The banh mi chay is clearly marked, and the spring roll option (nem chay, fried vegetarian spring rolls, 30,000 for four pieces) is also good. I have eaten these dozens of times since childhood. The pate itself is surprisingly rich, earthy, and satisfying on its own.

An important detail: The Le Loi Nhu Lan opens at 6 AM, banh mi chay sometimes runs out by 10 AM on busy days because the kitchen only makes a limited batch for the morning shift. Come early.

7. Tam Thanh Mural Village Street Food (Vegetarian Choices)

The Vibe? A formerly faded fishing village that has been completely transformed into an open-air art gallery. Brightly painted murals cover nearly every wall.
The Bill? 15,000 to 40,000 VND for snacks and drinks.
The Standout? The vegetarian banh xeo (sizzling crepe) from a vendor near the eastern entrance of the village. Crispy, stuffed with bean sprouts and mung beans, wrapped in lettuce and herbs, dipped in a simple sweet-sour sauce. Unassuming and outstanding.
The Catch? Tam Thanh is now a full-blown tour bus attraction, and by mid-morning on weekends the central lane becomes packed with photo groups and drone operators. The banh xeo vendor leaves by 2 PM and is sometimes absent on weekdays, so your chances are best on weekend mornings between 8 and 11 AM.

Tam Thanh mural village sits on Truong Cong Dinh street in Tam Thanh ward, about 25 minutes by motorbike southwest of Da Nang city center. The area is among the city's poorest, a dense warren of small concrete houses perched along the coast. In 2016, a community art project brought Korean and Vietnamese artists here to paint murals on every available wall surface. The transformation was dramatic and brought tourist revenue into a neighborhood that previously had almost none.

The connection to Da Nang's identity runs deeper than aesthetics. Tam Thanh is a fishing village at its core, its economy and culture built on the sea. The arrival of the mural project, and later the tourist economy it generated, represents one of the more visible cases of top-down tourism development in Da Nang. Either way, vegetarian visitors will find a scattering of small food vendors, and the banh xeo stand is easily the best meat-free option in the village.

What most tourists overlook: walk past the mural area toward the northern end of the village, past the last cluster of painted walls, and you reach a small stretch of shoreline where elderly residents still mend fishing nets and repair boats. The atmosphere there is the Tam Thanh of five years ago, quiet and working class. It is a stark contrast to the Instagram corridor and a reminder of what these neighborhoods actually are.

8. Loving Hut Son Tra

The Vibe? Part of an international vegan chain with locations across Southeast Asia, standardized menu, clean tile floors, and a prominent display of the Loving Hut brand.
The Bill? 35,000 to 80,000 VND per dish.
The Standout? The pho chay (vegetarian pho). Rice noodles in a star anise and ginger broth with tofu and mock duck, arrive with the standard plate of herbs, lime, and chili. Simple, reliable, and deeply comforting.
The Catch? The food is competent but not extraordinary. It tastes like every other Loving Hut I have visited. If you are looking for a uniquely Da Nang experience, this is not it. If you are a traveler who needs a familiar standard and trusts a consistent brand, it fills the gap.

Loving Hut Son Tra sits on Hoang Sa road in the Son Tra Peninsula ward, along the route that most visitors take when traveling from the city center to the beaches of Non Nuoc and beyond. The Son Tra Peninsula is Da Nang's ecological crown jewel, home to a critically endangered population of red-shanked douc langurs and a range of forested hills that locals call Monkey Mountain.

The international Loving Hut network operates on a franchise model with a plant-based menu approved by its parent organization. While this means the connections to Da Nang's local food culture are thin, the presence of the restaurant indicates something about the city's evolution. Vegetarian and vegan cuisine has become commercialized enough in mid-sized Vietnamese cities to support chain operations, which would have been unthinkable even 15 years ago.

There is a small but loyal community of meditators and spiritual practitioners on Son Tra, some connected to nearby temple complexes, who come regularly for post-meditation meals. The owner, a soft-spoken woman, told me they get more local regulars than foreign visitors, which surprised me given the tourist-heavy location.

Exploring Da Nang's Vegan Restaurants and Plant-Based Spots by Neighborhood

Da Nang's vegetarian dining geography is not evenly spread. The densest cluster of chay (vegetarian) spots sits in the central wards of Hai Chau and Thanh Khe, particularly along Bach Dang, Le Loi, and Nguyen Van Linh. This makes sense historically. The old city market, Cho Con, sits in this zone, and for decades Buddhist families have operated small stalls near the market to serve the vegetarian crowd who gathered there.

The western and northwestern districts, Lien Chieu and parts of Cam Le, hold older, family-run vegetarian kitchens like Quan Chay Nga. These places predate the tourism economy, and many have operated for 15 to 20 years. Son Tra Peninsula and the eastern beach strip cater more to visiting tourists, so the vegan restaurants there tend to be newer, higher-priced, and more likely to have English menus and Instagram-friendly interiors.

The My Khe and Non Nuoc beach areas, stretching east along the coast, are the least promising for budget vegetarian dining. You will find some seafood restaurants that can accommodate a vegan request (com chay, vegetable stir-fry), but dedicated vegetarian spots are rare. If you are staying at an An Trai or Non Nuoc beach resort, plan a meal excursion into the city center. Twenty minutes by motorbike or a 150,000 to 200,000 VND Grab car ride gets you to Bach Dang, where Com Zen and the surrounding cluster of small chay shops form a reliable base for a vegetarian afternoon in central Da Nang.

A Budget Vegetarian Food Walk Through Central Da Nang

One of the best things about meat-free eating in Da Nang is how easy it is to eat well on a tight budget. Here is a walk I do regularly, starting from the western bank of the Han River.

Begin at Nhu Lan Bakery on Le Loi for a banh mi chay at 6 or 7 AM, around 40,000 VND with a small coffee. Walk two blocks south to Bach Dang, then east along the river. If hunger returns by 10 AM, most of the small chay stalls along Bach Dang will be setting up, and you can snack on banh cuon chay (steamed vegetarian rice rolls, 25,000) or a plate of fresh spring rolls. For a proper lunch, head to Com Zen by noon. Expect to spend 60,000 to 100,000 VND for a full meal, drink included.

After lunch, cross the Han River via the Dragon Bridge and continue east toward the river mouth and the coast. Grab a sugarcane juice (15,000 VND) from any street vendor for the walk. If you still have room by dinner and want something more substantial, Roots or The Green Bistro on the western bank are both excellent evening choices. Total cost for a full day of eating vegetarian this way: 150,000 to 250,000 VND, roughly $6 to $10 US. For context, that is less than a single meal at most hotel restaurants in Da Nang.

This budget food walk also passes some of Da Nang's most notable landmarks. You cross the Dragon Bridge, you get views of the Han River and the city skyline, and you pass through the narrow older streets of Hai Chau where three-story colonial-era shophouses sit beside modern glass offices. The city is layered, and eating cheap vegetarian food keeps you out in the neighborhoods where those layers are visible.

The History and Evolution of Vegetarian Food in Da Nang

Vegetarian food in Da Nang is inseparable from the city's Buddhist heritage. Da Nang sits within the cultural sphere of central Vietnam, a region where Buddhism has been practiced since at least the 10th century. The Marble Mountains, five limestone hills just south of the city, contain cave temples and pagodas that have drawn pilgrims and vegetarian practitioners for centuries. Phuoc Duc Pagoda, in the Marble Mountains complex, serves com chay to visitors, and I have been eating there since I was 12.

The Vietnamese vegetarian tradition divides into two broad categories. The first is the periodic observance, where devout Buddhists eat vegetarian on the first and fifteenth days of each lunar month. Street stalls and chay restaurants see their busiest traffic on these days. The second is lifelong vegetarianism, practiced by monks, nuns, and some lay families. Da Nang has a larger-than-average concentration of lifelong vegetarian practitioners compared to cities in the north, partly due to the influence of nearby Hue, which is the spiritual heartland of Vietnamese Buddhist vegetarian cooking.

Since around 2015, a third category has emerged: the health-conscious urban Vietnamese who reduce meat for environmental or dietary reasons. This younger demographic has driven the opening of modern plant-based food places like Roots and The Green Bistro. Many of the people eating at these restaurants are not practicing Buddhists at all. The language has also shifted, with some newer spots using the English word "vegan" on their signage rather than the traditional Vietnamese "chay," which signals a deliberate break from the temple food identity.

When to Go / What to Know

The best period for vegetarian dining in Da Nang is October through March, when temperatures hover between 20 and 28 degrees Celsius and the heavy rains have mostly stopped. Peak heat, April through August, makes midday eating miserable at any stall without air conditioning. July and August also coincide with domestic tourist season, when families from Hanoi and Ho Chi Minh City flood the city, and popular spots like Com Zen and Roots get shoulder-to-shoulder at lunch.

The lunar calendar matters significantly. On the first and fifteenth of each lunar month, vegetarian restaurants across the city swell with Buddhist devotees. This is when you will hear the fullest range of menu specials and see aunties bustling around with unusual mock meat dishes that do not appear on regular days. The flip side is wait times.

Rainy season, October through December, brings daily downpours and occasional flooding, particularly in low-lying Thanh Khe and parts of central Hai Chau. Vegetarian stalls with outdoor seating will close or relocate under tarps. Check the weather and call ahead if you have a specific place in mind.

Language is a minor barrier. Many of the family-run spots on this list do not have English menus. Pointing and smiling works, but learning the phrase "to an chay" (I eat vegetarian) in Vietnamese will earn instant goodwill and careful attention to what goes on your plate. Also, the Vietnamese word "nau" (nut) appears frequently on beverage menus. If you have a nut allergy, clarify before ordering smoothies or desserts.

Payment methods are shifting rapidly. As of 2024, most vegan restaurants Da Nang and even some of the sidewalk chay stalls accept bank transfers via ViettelPay or MoMo, Vietnam's dominant mobile payment platforms. Cash is still king at the older spots like Quan Chay Nga and Tam Phuoc, so carry 20,000 and 50,000 VND notes. Some second-generation owners of family chay stalls now use a QR code on the table; look for a small plastic square with a printed barcode near the tea station.

One more detail: many of the older vegetarian places reduce portion sizes slightly during the rainy season, when foot traffic drops and fresh ingredients cost more. This is not universal, but I have noticed it repeatedly at Tam Phuoc and a few similar spots. Budget an extra 10,000 VND for a second small dish if you are eating during a particularly soggy week in November.

Frequently Asked Questions

How easy is it to find pure vegetarian, vegan, or plant-based dining options in Da Nang?

Very easy, especially in central districts like Hai Chau and Thanh Khe. Hundreds of small family-run chay (vegetarian) stalls operate across the city, and at least a dozen dedicated vegan or plant-based restaurants have opened since 2018. Prices for a full vegetarian meal range from 20,000 to 220,000 VND depending on the venue. The first and fifteenth days of each lunar month bring a noticeable increase in vegetarian menu specials citywide.

Are there any specific dress codes or cultural etiquettes to keep in mind when visiting local spots in Da Nang?

For most vegetarian stalls and casual vegan restaurants, dress code is relaxed and no special etiquette is required. If you visit a temple-associated eatery, such as the vegetarian kitchen at Phuoc Duc Pagoda in the Marble Mountains, cover your shoulders and knees before entering. It is respectful to finish everything on your plate at family-run chay stalls rather than wasting food, as portions are deliberately modest and priced accordingly.

Is Da Nang expensive to visit? Give a realistic daily budget breakdown for mid-tier travelers.

For a mid-tier traveler staying in a three-star hotel or well-reviewed guesthouse, a realistic daily budget in Da Nang breaks down roughly as follows: accommodation $25 to 45 USD per night, meals $8 to 20 USD per day, local transportation $3 to 7 USD, and activities $5 to 15 USD, totaling $41 to 87 USD per day excluding flights. Vegetarian dining is one of the most affordable categories, with many meals under $3 USD.

Is the tap water in Da Nang safe to drink, or should travelers strictly rely on filtered water options?

Tap water in Da Nang is not safe to drink. The municipal water supply comes from the Cu De River and is treated, but aging distribution pipes in central wards introduce contamination risks. Every restaurant and cafe in Da Nang uses filtered or boiled water for cooking and serving. Bottled water costs 5,000 to 10,000 VND at any convenience store, and most hotels provide complimentary filtered water refills. Bring a reusable bottle and fill up at your accommodation.

What is the one must-try local specialty food or drink that Da Nang is famous for?

The signature local dish is my quang, turmeric-tinted rice noodles served with a small amount of rich broth, herbs, peanuts, and a protein on top. The vegetarian version (my quang chay) is widely available at chay stalls and substitutes tofu, mock shrimp, or seitan for the traditional shrimp and pork. It is uniquely central Vietnamese, strongly associated with Da Nang and Quang Nam province, and costs 20,000 to 35,000 VND at most local stalls. Order it with extra herbs and a squeeze of lime for the fullest flavor.