Bún chả cá — Fish Cake Noodle Soup | Da Nang Noodles · Signature Dish

It's not yet 6:30am and Nguyễn Chí Thanh Street is already fragrant with fish broth. A clear soup simmered fresh from fish bones and heads, no MSG added, ladled over rice vermicelli with a piece of homemade fried fish cake — tangy, sweet and refreshing. This is what "the start of the day" means to people in Da Nang, and it feels closer to this port city's daily rhythm than phở ever could.

What is Bún chả cá?

Chả cá refers to fish cakes made from pureed fish paste, either fried or steamed; bún is rice vermicelli. The Da Nang version uses local catch — commonly mackerel or Spanish mackerel — pureed, seasoned, then fried or steamed fresh to order. The broth is made purely from fish bones and heads simmered with vegetables, keeping things light and clean. This is a completely different dish from Hanoi's Chả Cá Lã Vọng, which is pan-fried with dill and turmeric on Chả Cá Street — the similar name is a common source of confusion, but the two dishes look and taste nothing alike.

As a port city, Da Nang has easy access to fresh seafood, which is why this fish-centric noodle soup has become one of the most popular everyday breakfasts among locals. Multiple local media outlets (VinWonders, mia.vn) have called it Da Nang's "national breakfast."

How to eat it like a local

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Mix your fish cakesMost shops offer both fried and steamed fish cakes — order a bit of each for a mix of crispy and springy textures, the standard local move.

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Squeeze in lime for acidityFresh lime is usually on the table; squeezing some into the broth adds a layer of citrus brightness that works better than chili alone.

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Add lettuce and bean sproutsThe lettuce and bean sprouts served on the side can be added to the broth to taste for extra freshness — a habit shared across Central and Southern Vietnamese noodle soups.

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Go easy on the house chili sauceThe shop's homemade chili sauce (tương ớt) tends to be quite strong — dip a little first to test rather than pouring it straight into the whole bowl.

Anchor shop and other notable spots

The anchor shop, Bún Chả Cá 109, sits at 109 Nguyễn Chí Thanh Street in Hải Châu District. It says it has been run by three generations over more than 50 years and is a MICHELIN Bib Gourmand recommended pick in Da Nang, open a full 6:30am to 10:00pm — you can get it for breakfast, lunch, or dinner.

Bún Chả Cá Hờn, on the same street, is another local favorite; Bún Chả Cá Bà Lữ, near Hùng Vương Street (319 Hùng Vương), specializes in a Huế-style version of the dish with a slightly different broth — worth a detour for anyone who wants to compare the two schools of thought.

Practical information

Prices & hours

A basic bowl costs roughly 25,000–30,000 VND (about NT$30–37, verified July 2026); the version with added tuna toppings runs about 30,000–40,000 VND (about NT$37–49).
The 109 shop keeps long hours, 6:30am–10:00pm, so there's no need to rush for the morning market crowd like at many other Da Nang street food spots.

Tips before you go

Many shops share the same name — check that the sign clearly displays "109" to avoid ending up at an unrelated stall with the same name.
Peak hours (7–9am) get crowded, so consider going slightly earlier or later.

One line of Vietnamese to order

"Cho tôi một tô bún chả cá" — "One bowl of fish cake noodle soup, please." Add "chả chiên" (fried fish cake) if you want to specify the fried version.

Compiled from the MICHELIN Guide, local lifestyle media (mia.vn, VinWonders) and multiple on-site shop reports; prices verified July 2026. Photos pending Dio's own on-site shoot.

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