Da Nang Chicken Rice and Hoi An Chicken Rice: Same Name, Different Rice Grains

Chicken rice is a dish that's easy to confuse in this area, because the two most famous styles are located thirty kilometers apart and are quite clearly different from each other.

Hoi An chicken rice — the more widely known style — is characterized by its yellow rice. The rice is cooked in the very broth used to boil the chicken, with turmeric added, so the grains turn golden and become infused with flavor. The shredded chicken is mixed with onion and Vietnamese coriander, dipped in ginger fish sauce, and served with a small bowl of soup on the side.

The popular chicken rice style in Da Nang leans toward rich, fatty chicken rice or fried chicken: white rice, crispy fried chicken with skin, topped with sauce, and served with pickled vegetables. This style is heavily influenced by Southern Vietnamese and Chinese cuisine.

In other words: Hoi An makes rice the main character, while Da Nang makes chicken the main character.

A few practical things:

The chicken used is typically Vietnamese chicken (free-range chicken) — the meat is firmer and chewier than industrial chicken. If you're used to tender chicken breast, you might find the first bite unusual. Rau ram is an essential side dish in Hoi An style cuisine with a quite strong aroma. If it's not to your taste, feel free to set it aside, don't hesitate. Typical prices range from 40,000–70,000 VND depending on portion size. Many restaurants start selling from noon; go before 12 or after 6 pm to avoid having to wait.

Some chicken rice spots on VietSpots in Da Nang are pinned below — if you want to try the Hoi An version, add it to your old town trip.