Get visa upon arrival to try 10 best Hoi An dishes (Part 2)

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Getting Vietnam visa provided by Vietnam Immigration Department to travel to our beautiful country is no more difficult if you apply for visa upon arrival on our website now.

What must you try once coming to Hoi An?

4/ Mi Quang

Mi quang consists of yellow rice noodles, bone broth seasoned with fish sauce, black pepper, shallot, and garlic, topped with a variety of meat, herbs, and local greens. A bowl costs between VND 15,000 and VND 25,000, though prices can go much higher at established restaurants in Hoi An. Traditionally, meat toppings are either chicken, pork, or beef slices, but many restaurants now include squid, boiled quail eggs, snails, and frogs. As with most noodle and rice dishes in Vietnam, mi quang also features lots of fresh herbs and other additions such as basil, peanuts, coriander, sliced banana flowers, and sesame rice crackers.

Mi Quang

Source: Internet

5/ Bun Dau Mam Tom

Bun dau mam tom is a simple dish of deep-fried tofu, thin rice noodles, cucumber, and fresh herbs. This local delicacy is also served with fermented shrimp paste or mam tom. Do note that this pungent dipping sauce is not for everyone, but you can easily reduce the strong taste with some lime juice and black pepper. One of the best places in Hoi An to enjoy this unique dish is Quan Dau Bac, located along Phan Chu Trinh Street. The meatless variation is priced at VND 20,000 while a platter of bun dau mam tom with steamed pork, beef, fish balls, and mushrooms costs VND 35,000.

Bun Dau Mam Tom

Source: Internet

6/ Banh Xeo

A typical Vietnamese snack or appetiser, banh xeo is made of rice flour, coconut milk, and turmeric, filled with ingredients such as vermicelli noodles, chicken, pork or beef slices, shrimps, sliced onions, beansprouts, and mushrooms. Priced between VND 15,000 and VND 25,000, banh xeo is sold at roadside stalls, markets, and restaurants in Hoi An. Eat like the locals by wrapping the crispy pancake in mustard leaf, lettuce leaves or rice papers together with nem lui (lemongrass pork skewers), mint leaves, and basil, then dip it in fermented peanut sauce.

Banh Xeo