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Rent a scooter and brave the steep, winding roads of the peninsula to find a massive, 800-year-old Banyan tree with dozens of complex aerial roots creating a natural, mystical pavilion.
Skip the ground-floor dried fish stalls and head upstairs. Squeeze onto a metal stool to devour bowls of Mi Quang, Banh Xeo, and avocado ice cream among the shouting vendors.
A sweet and tangy broth made from pineapple, tomatoes, and pumpkin, topped with springy fried fish cakes. The ultimate bowl to eat after a morning swim in the ocean.
A shallow pool of intense pork broth, thick yellow noodles, roasted peanuts, and a sesame rice cracker. Why Mi Quang is the true soul of Da Nang and Hoi An.
Roast pork, unripe papaya, and jackfruit drenched in an aggressively stinky, fermented anchovy sauce. You will either run away or order a second bowl immediately.
Slices of pork belly miraculously keeping skin on both ends, rolled with fresh herbs and flat rice noodles, then dunked into a ferociously pungent anchovy sauce. Pure culinary genius.
Bite-sized, deep-fried spring rolls stuffed with pork and shrimp, but instead of rice paper, you wrap them in a raw, spicy mustard green leaf. The perfect bitter-crispy contrast.
Ride the world's longest cable car to a mountaintop replica of a medieval French town, complete with a castle. The surreal, controversial amusement park hovering above Da Nang.
Broad, yellow rice noodles tossed with frog, snakehead fish, or pork belly in a fiercely concentrated broth. Why locals flock to this chain to get their Central Vietnamese fix.
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