Đà Nẵng chicken rice and Hội An chicken rice: same name, different in the rice grains

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

Hoi An chicken rice — the style that's more widely known — is characterized by its golden 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. Shredded chicken is tossed with onions and Vietnamese coriander, dipped in ginger fish sauce, and served alongside a small bowl of soup.

The popular style of chicken rice in Da Nang leans more toward oil-poured or fried chicken rice: white rice, crispy-skinned fried chicken, topped with sauce, and served with pickled vegetables. This style is more influenced by the South and Chinese cuisine.

In other words: Hoi An makes rice its star, Da Nang makes chicken its star.

A few facts:

The chicken typically used is native Vietnamese chicken (free-range chicken) — the meat is firmer and chewier than industrial chicken. If you're used to soft chicken breast, the first bite might feel unfamiliar. • Vietnamese herb (rau ram) as a side is an essential part of the Hoi An version, with quite a strong aroma. If it's not to your taste, feel free to set it aside—don't be shy about it. • Common prices range from 40–70 thousand depending on the portion. Many restaurants get busy during lunch hours. Go before noon or after 6 PM to avoid waiting.

The chicken rice restaurants on VietSpots in Da Nang are pinned below — if you'd like to try the Hoi An version, pair it with a trip to the old town.