Best restaurants and what to eat
Vietnam
Nha Trang is one of Vietnam’s great seaside food destinations, where the daily catch shapes an exceptionally lively coastal pantry. The city is especially known for seafood, fish cakes, fermented fish pastes, and light, herb-driven dishes that balance sweetness, salinity, and ocean freshness.
A signature fish cake of Nha Trang, usually made from fresh white fish such as mackerel or lizardfish. It is springy, savory, and delicately sweet, with a clean ocean flavor that pairs well with rice noodles, herbs, and chili sauce.
Grilled pork rolls from the Nha Trang area, prized for their smoky aroma and slightly caramelized surface. The seasoning is aromatic and mildly sweet, making them ideal with herbs, rice paper, and peanut dipping sauce.
A coastal specialty built around fish cake and fish broth, known for its clear yet deeply savory flavor. The broth is bright, clean, and gently sweet, often lifted with tomatoes, pineapple, and fresh herbs.
Rice noodles served with jellyfish, a delicate regional specialty that highlights the city’s marine character. The jellyfish contributes a crisp, almost translucent chew and a briny freshness that shines with herbs and a light broth.
A refined raw-fish salad made with cá mai, a small local fish valued for its tender flesh. It is bright, clean, and lightly sweet, traditionally eaten with herbs, rice paper, and a richly seasoned dipping sauce.
Squid dried under a single day of sun, a coastal preservation method that concentrates flavor without making the meat brittle. When grilled, it becomes smoky, chewy, and intensely savory, often served with chili-lime sauce.
A traditional Vietnamese rice spirit made from fermented sticky rice, often enjoyed in small glasses. It is warm, grain-sweet, and rustic, commonly served in local gatherings rather than as a polished cocktail.
A fruit spirit associated with the coastal and island areas around central Vietnam, made from wild rose myrtle fruit. It tends to be fragrant, lightly tannic, and subtly sweet, often sipped after meals.
A dark sticky-rice spirit known for its deeper grain aroma and mellow sweetness. It is usually served in small amounts and is valued for its local, home-style character.
A local slang term for the very cold draft beer style commonly served along Vietnam’s coast. In Nha Trang it is enjoyed chilled, fizzy, and easy-drinking, especially with grilled seafood.
Fresh sugarcane juice, one of the most refreshing street drinks in coastal Vietnam. It is crisp, grassy-sweet, and usually poured over ice with a squeeze of citrus for brightness.
Vietnamese soy milk, commonly sold warm or iced and favored as a gentle everyday drink. It has a soft bean aroma, a lightly sweet finish, and works well with breakfast snacks.
Nha Trang’s emblematic fish-cake noodle soup, built on a clear broth with a briny, sweet depth and plenty of herbs. The fish cake is springy and savory, making this dish both light and satisfying.
A coastal noodle soup that showcases jellyfish for its crisp texture and subtle ocean flavor. The broth is delicate and aromatic, creating a fresh, almost translucent bowl that feels distinctly seaside.
Grilled pork sausage rolls served with rice paper, herbs, pickled vegetables, and a thick dipping sauce. The balance of smoky meat, cool herbs, and sweet-savory sauce is what makes this local classic so memorable.
A refined raw fish salad that highlights the freshness of cá mai from the local coast. It is typically wrapped with herbs and rice paper, then dipped in a richly flavored sauce for a bright, clean finish.
A beloved fish-cake preparation, usually pan-fried or grilled until golden and springy. Its flavor is sweet-seafood rich rather than heavy, making it a staple in noodles, soups, and rice dishes.
Thick noodle soup with fish cake and a broth that is clean, savory, and slightly sweet from the sea. The chewy noodles and bouncy fish pieces create a comforting but distinctly coastal bowl.
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