Famous for its sandy beaches and freshly caught fish, Danang is the halfway point between northern and southern cuisine, though its flavors are distinctly its own.
Much like the fish cooked straight from the water, Ngon Villa has an emphasis on authentic, fresh cuisine. The menu is an all-you-can-eat style, with each dish being made to order. When visiting Ngon Villa, you can be sure to try all of the tastes of Danang in one place, and at the highest standard.
Banh trang is the base for an array of foods, a canvas for flavors that intertwine to make something that explodes with a sweet and savory taste. It’s simply a rice paper that, alone, is not much to look at, but can be dipped in sauces and set alight with various meats and vegetables.
At Danang’s own Ngon Villa, we like to incorporate hand-rolled pork and mixed local herbs into our banh trang, and pair it with a mam dipping sauce. Alternatively, we’ve got another local favorite: The sweet and sour marinated jackfruit with pork salad.
This is, perhaps, one of the strongest food influences that the French had on Vietnam: The banh my. It has slowly broken out of Vietnam and crossed continents. Many people might recognize the banh my from as far away as malls in America, though it is hard to say whether it will ever be as good as the real thing.
In Danang we believe our local banh my, the banh my Quang Nam, is the finest banh my in all of Vietnam. But, of course, we’re a little biased.
Bun Cha Ca
In some ways, bun cha ca is the defining dish of Danang. In part because of its popularity, but also because of the fresh fish available in the area. Made up of a combination of rice noodles and grilled fish, this dish bathes in a hearty broth.
You’ll find the freshly caught fish seasoned to perfection, and marinated in garlic and chilli before grilling. The rest of this fantastic soupy bowl consists of green onions, beansprouts and mint leaves, making a wholesome and refreshing meal.
Banh Xeo Hai San
A dish that does exactly what it says it will, banh xeo translates to literally mean ‘sizzling cake,’ due to the sound it makes when the rice batter is poured onto the hot skillet.
This pancake isn’t the kind that you would drizzle maple syrup on though. As a savory pancake made out of rice flour, water and turmeric powder, it creates a delicious meal when stuffed with any array of meat and vegetables.
You’ll find a selection of noodles, chicken, pork, beef slices, onions and mushrooms in different versions of banh xeo. It should come as no surprise to find out that, here in Danang’s Ngon Villa, we like to use seafood for our banh xeo.
Just to set the record straight once and for all, we had to include a seafood section. It just wouldn’t be Danang without it. That’s why our signature dishes are full of the freshest soft shell crabs, oysters and squid.
All of our ingredients at Ngon Villa come from farmers markets, but in Danang, it’s hard to get an ingredient fresher than the fish. It comes straight from the bountiful ocean that we have the pleasure to be based on.
For a true taste of Danang, try our fresh spring rolls with squid and herbs, grilled oysters with spring onion salsa, or stir-fried soft shell crab with tamarind sauce – all available in our all-you-can-eat menu, making it possible to try everything.