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Nha Trang的Banh Canh Cha Ca汤头浓郁、鲜咸，以新鲜的海鱼为核心——这就是它与越南其他地区版本截然不同的原因。
最后更新 · Jun 13, 2026 · 独立调研,无任何赞助。
关于这座城市的其他文章。
Nha Trang's seafood reputation is real, but knowing where to eat separates a great meal from an overpriced tourist trap. Here's where locals and savvy visitors actually go.
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Nha Trang's signature breakfast is a thick tapioca-noodle soup loaded with fish cake — here's where to find it, what to order, and when to show up.
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Nha Trang（芽庄）人对鱼的烹饪方式多种多样，但“Banh Canh Cha Ca”——即鱼饼浓汤面——或许最能代表这座海滨城市周二早晨的真实生活。
这碗面的灵魂在于面条。“Banh Canh”面条粗圆，口感略带嚼劲，比起大多数游客印象中越南菜常用的细米粉，它的质地更接近乌冬面。在Nha Trang，这种面条由木薯淀粉而非米粉制成，因此呈现出半透明的玻璃质感，口感扎实且顺滑，在热汤中久煮不烂。
汤头则是关键。它由鱼骨（通常是“ca thu”马鲛鱼或“ca ngat”鲶鱼）熬制，加入虾酱和少量胭脂树红油，使汤面泛着淡淡的橙色。它比Pho的汤头更浓稠，介于清汤和轻炖汤之间，带有一种源自海洋而非调味粉的自然咸鲜。碗中铺着切片的“Cha Ca”鱼饼（可选择蒸制或轻煎）、一把葱花、少许炸红葱酥，有时还会根据个人口味在桌上加入一勺虾酱。
Banh Canh在越南各地都有，但因地域而异，风味大不相同。在南部——Saigon和湄公河三角洲——你会发现类似“Hu Tieu”的版本，汤底使用猪骨熬制，配料通常是鹌鹑蛋或猪肉片。在Hue，Banh Canh的汤底更浑浊，带有浓郁的发酵虾酱味，常配以蟹肉或猪蹄，风味浓烈且独特。而Da Lat的版本则以猪肉和蘑菇为特色。
Nha Trang的版本是其中海鲜味最突出的。这里的Cha Ca由近海捕捞的新鲜白肉鱼制成，其紧实度和淡淡的甜味是城市版冷冻或加工鱼饼无法比拟的。汤头也比Hue的版本更纯净，没有那么强烈的发酵味，更多的是直接的海洋气息。这碗面在地理位置上极其合理：你距离大海仅一公里，食材完美地映射了这一点。
图片来源：Tuan Vy，来自Pexels
这是当地人最推荐的店。Ba Lua位于Nguyen Thi Minh Khai街的一间狭窄店面，通常早上6:00开门，10:30左右就会售罄。一碗标准份的价格在35,000–45,000 VND之间，取决于是否额外加鱼饼。这里的Cha Ca是蒸制的，口感更软嫩，能保留鱼肉的原味且不油腻。桌椅摆在人行道上；如果你想避开排队，请在早上8点前到达。
位于Hoang Dieu街，环境相对规整，营业时间约为早上6:30至中午。这一家的版本在同一碗中同时使用了蒸鱼饼和煎鱼饼，由于胭脂树红油用量较多，汤色更深。价格与前者相近，为40,000–50,000 VND，分量稍大。如果Ba Lua在你到达时已经关门，这是一个很好的选择。
如果你早上正好在Dam市场，市场南侧有几个移动摊位也在售卖Banh Canh Cha Ca。这里的品质比上述专门店波动更大，但价格降至25,000–30,000 VND左右，且在市场喧嚣中用餐的体验本身就别有一番风味。
图片来源：FOX ^.ᆽ.^= ∫，来自Pexels
点餐时说“mot to banh canh cha ca”即为一碗。如果想要额外的鱼饼，说“them cha ca”。桌上通常备有新鲜辣椒片和鱼露；旁边会有青柠。大多数当地人会从桌上的罐子里加一点虾酱（“mam ruoc”），这会显著提升汤头的咸鲜味——即使发酵虾酱不在你的舒适区内，也值得一试。一定要趁热吃，因为木薯面条吸收汤汁很快，放久了会变得黏糊。
这是一道早餐和早午餐。到了下午，好的店铺通常已经关门，剩下的汤头经过反复加热会变得浓稠且口感不佳。如果你想吃到最佳风味——新鲜的面条、未久煮的汤头和当天现做的鱼饼——请计划在早上7:00至9:00之间前往。
实用贴士： Nha Trang的Banh Canh Cha Ca价格便宜、出餐快，且极具当地特色——不要为了酒店早餐而错过它。大多数摊位只收现金；50,000 VND足以买到一碗加料十足的面，还能剩下零钱。