Hoi An, a charming city in Vietnam, is renowned for its rich culinary heritage and vibrant street food scene. Tucked away by the scenic Thu Bon River, Hoi An is a culinary heaven where ancient traditions blend seamlessly with modern flavours.

Com Ga (Chicken Rice)

Savour the flavours of Hoi An with Com ga, a comforting dish featuring fragrant rice, tender shredded chicken, and a medley of fresh herbs, black pepper, and spicy chili jam. Known for its quality rice and farm-raised chickens, Hoi An’s rendition of this Southeast Asian staple is a true delight for the senses.

Cao Lau

Indulge in Hoi An’s signature dish, Cao lau, a delectable blend of chewy rice noodles, succulent slices of Chinese barbecued pork, crunchy beansprouts, and fragrant herbs, all bathed in a savoury pork-based gravy. Unique to Hoi An, this culinary masterpiece owes its distinct flavour to the city’s ancient Cham wells and fresh greens from Tra Que Vegetable Village. If you are staying at Citadines Pearl Hoi An — the perfect establishment for those seeking the best accommodation in Hoi An — you can conveniently access many restaurants or cafes that serve this popular dish.

Mi Quang

Treat your taste buds to Mi quang, a tantalising dish featuring yellow rice noodles, flavourful bone broth, and a variety of meat toppings, all garnished with aromatic herbs and local greens. Traditionally made with chicken, pork, or beef slices, this dish has evolved to include an array of seafood options, offering a variety of flavours in every bite.

Banh Xeo

Experience the crispy goodness of Banh xeo, a popular Vietnamese snack made with rice flour, coconut milk, and turmeric, filled with an assortment of ingredients such as vermicelli noodles, meats, shrimp, and fresh vegetables. Served piping hot and bursting with flavour, this savoury pancake is a must-try street food delight in Hoi An.

Bun Dau Mam Tom

Bun Dau Mam Tom – Image via Pexels

Delight in the simplicity of Bun dau mam tom, a refreshing dish featuring deep-fried tofu, delicate rice noodles, crisp cucumber, and aromatic herbs, served with a side of fermented shrimp paste or mam tom. While the pungent dipping sauce may not be for everyone, its bold flavours can be tempered with a squeeze of lime juice and a sprinkle of black pepper.