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Cho Dam是芽庄主要的农贸市场，也是越南中部品尝Bun Ca、新鲜海鲜以及游客鲜少发现的平价本地早餐的最佳去处之一。
最后更新 · May 26, 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.
Nha Trang's best seafood eating happens after 8pm — here's where to spend your dong, from beachfront grills to the cheap plastic-stool row on Thap Ba.
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Cho Dam是芽庄（Nha Trang）真正的“饭堂”。当海滩边的餐厅靠着溢价的海鲜和游客菜单维持时，位于市中心的这座室内市场自20世纪70年代起就一直喂饱着当地人——如果你在上午9点前到达，就能以不到40,000 VND的价格吃到该地区最棒的“Bun Ca”。
Cho Dam位于Nguyen Dinh Chieu街，距离主要海滩大道约1.5公里。这是一座两层建筑——底层售卖新鲜农产品、肉类和鱼类；二楼及周边的小巷摊位则是用餐区。大多数食品摊贩从早上6点左右开始营业，中午时分收摊。如果你是来吃早餐的，越早越好——上午7点到9点之间摊位会非常拥挤，最受欢迎的汤品很快就会卖光。
Bun Ca（鱼肉米粉汤）是芽庄做得比越南中部（Central Vietnam）几乎任何地方都出色的菜肴。这里的汤底由鱼骨和香茅熬制而成，比起你在北部的Hue所能找到的重口味发酵虾酱汤，口感更清淡、更纯粹。一碗地道的Bun Ca配有炸鱼块或蒸鱼块、米粉或粉丝、新鲜香草，如果喜欢，还可以加点虾酱和辣椒。在Cho Dam，每碗价格通常在30,000–45,000 VND之间。寻找那些有手写招牌且排着长队的摊位——这是最可靠的判断标准。
如果你想吃点更有冲击力的，可以打听一下“Bun Sua”——水母米粉汤，这是芽庄的特色菜，在其他城市很难找到。这种口感需要一点时间适应（水母吃起来脆脆的，甚至有吱吱声），但汤底温和，整道菜非常有特色，价格约为40,000 VND。
“Banh canh cha ca”也会出现在几个摊位上——这是用木薯粉做的粗米粉，配上鱼饼和清甜的肉汤。它比Bun Ca更扎实，如果你在凉爽的月份去，非常值得一试。
图片来源：Hoàng Giang，来自Pexels
即使你不打算下厨，底层的农贸市场也值得一逛。海鲜摊位沿着建筑的东侧排开，供应当天早上从渔船上卸下的各种海产——螳螂虾、螃蟹、鱿鱼、时令海胆，还有几种你叫不出名字但可以指着买的珊瑚礁鱼类。这里的价格接近批发价：新鲜鱿鱼每公斤约120,000–160,000 VND（具体视季节而定），而海滩餐厅的价格通常是这个价格的两到三倍。
临近上午，市场周边有一些小型的“com”（米饭）摊位——你可以在这里拼一份盖浇饭，配上焖鱼、腌菜和一个煎蛋，价格仅需50,000–60,000 VND。虽然环境简陋，但管饱且地道，这就是它该有的样子。
“Banh mi”推车从清晨起就聚集在市场入口附近。芽庄版的Banh mi非常注重肉酱和腌萝卜丝；有些摊位还会抹上一层当地的发酵虾酱，这让它比你在Hoi An或Saigon吃到的版本更咸、更具风味。价格通常在15,000–25,000 VND之间。
至于饮料，一些摊贩使用老式的铝制滴漏壶制作“ca phe sua da”——浓郁、香甜，非常正宗。南入口附近还有现榨的甘蔗汁，每杯约15,000 VND，在炎热的天气里伴着鱼腥味喝上一杯，感觉格外舒爽。
图片来源：Vika Glitter，来自Pexels
Cho Dam非常繁忙且有些混乱，尤其是在周末的早晨。以下是一些实用小贴士：
如果Cho Dam还没让你过足芽庄街头美食的瘾，Tran Phu夜市是显而易见的下一站——那里更吵闹、更商业化，但晚上去吃烤海鲜非常方便。
Cho Dam每天大约从早上5点开放至下午6点，但食品摊位几乎只在上午营业——尽量在上午9点前到达，以获得最丰富的选择。市场免费入场。准备60,000–100,000 VND即可享用一顿丰盛的早餐加咖啡。