what & where to eat in Hoi An, Vietnam

Hoi An is my favourite town in Vietnam. It's the place where you would have almost everything you can dream about.

I love the atmosphere of this ancient little town. I like to meandering the street, cycle to the beach and nap there. I love to talk to Hoi An' people and I love their food.

Their food might be heavily influenced by Chinese cuisine, but good.

Com Ga - Chicken Rice
at Tran Cao Van street
Com Ga is literaturely chicken rice dish with steamed rice, chicken's flakes served with herbs, drizzled dipping sauce. They might also serve it with at small bowl of chicken broth.

I hate to mention the abused word "balance", but yes, you'll have a balance dish of flavours and textures.

The Vietnamese mints or Vietnamese coriander, is not only a perfect pair with clam noodle soup (you must try this noodle, I made in a pop-up restaurant event in London and people rated it 1st over the 7 courses), but also goes well with chicken: chicken salad, chicken glass noodle, chicken rice.

Oh! My mouth waters

at Le loi street

What is che?

Hoi An is the best place for che bap - sweet corn pudding. If you pass Le Loi street in the evening, at a humble corner you'll find a street vendor selling different types of che, do not hesitate to order a glass of che bap (chè bắp).

Hoi An has the best sweet corn, fragrant delicately!

It said that, a trustful food seller in Da Nang must always notice his customers when he runs out of sweet corn (from Hoi An) and substitute by other corn.

It sold out early, be quick!

Noodle time!

Cao Lau:
People know Hoi An for it's mighty Cao Lau, the best Cao Lau. They said that only in Hoi An you could have the right water to make the noodle.

Story told, Hoi An's families move to other city couldn't make business out of Cao Lau for this reason

Mi Quang:

My Quang means noodle from Quang region, though according to some documents, it originated from Hoi An, later became a dish of the middle region.

It's a bowl of noodle, topped with meat or/and poultry/shrimp, herbs, crispy pieces, and drizzled with meat broth.

It does look like a while rose. If Cao Lau is a marriage of Chinese and Japanese cuisine then this is definitely a Chinese Influent dish with the touch of Vietnam. It's kind of Chinese dumpling with Vietnamese filling.

It's a very humble but beautiful dish. I love the dipping sauce, love the contrast to perfection between the silky steamed-rice-pancake and the lightness, crustiness rice-crackers; especially when you sit by the river, like I did, contemplated life, hesitated to leave.

I was fascinated by the friendliness and helpfulness of Hoi An people: shop assistants, waiters, local people and street food sellers.

Especially, the two lovely ladies I met, on my early morning cycling; They were very busy with local customers - ordering breakfast, yet extremely nice to me - offered me sample to try and insisted charging me partially.

I found tranquilness and serenity, I found Hoi An a confine beautiful place to retreat, rewind. I'll be here again!

• Stay in the center, near the old town, so it's convenient for you to go around, on foot.

• For tailored clothes, You should have your detail body measurement, or better having a sample so they can follow.
• Street food is two times cheaper than in restaurants
• Best time in Hoi an: on 15th Lunar calendar's night, it turns to a lantern town.