Sebastian Modak writes in The New York Times:
[Đà Nẵng]’s main specialty is seafood. A seemingly never-ending chain of restaurants on the eastern side of the city, just across the [Hàn] River, serves octopus, crab, clams, squid, prawns and fish cooked in delicate sauces of garlic, tamarind, chiles and lemongrass. All meals come with a smorgasbord of optional additions.
I have to take my sons, especially Đán, to Đà Nẵng in the future.