A dish widely eaten in the seaside towns of central Vietnam, including Da Nang, is bún chả cá (Bún chả cá). “Bún” is thin rice noodles, and “chả cá” is fried fish paste (something like Japanese satsuma-age) — in other words, a noodle soup topped with fish cakes. Bún Chả Cá 109 is a well-loved shop known for this dish.
Light, yet full of savor
The great appeal of bún chả cá is, above all, its clear broth. Seafood-based and light, it also carries a hint of sweet-and-sour, a gentle flavor that makes you want to drink it to the last drop. Add springy fish cakes and smooth thin noodles. Because it isn’t heavy, it is perfect for breakfast or a light lunch.
Make it your own
The table typically holds fresh vegetables and herbs, lime, chili, and condiments unique to the region. Add them little by little and shape the bowl to your own taste. A touch of freshness and heat gives it yet another character.
A note before you go
This is an unpretentious, eatery-style shop busy with locals. It’s fun to taste-test it against phở and mì quảng and make a “Da Nang noodle tour” of it. If you like the flavor of fish stock, you’re sure to take to it.
When a trip has been heavy on rich food and you’ve reached the midpoint, this is a reliable bowl that rests your stomach while still satisfying.