My Hanh Seafood

Sold by weight — market price; lobsters over 1 kg come with a live sashimi show at the table. Cooked to order: sashimi, garlic & crispy rice, steamed, congee, grilled, cheese-grilled, salted egg, garlic butter or Hoi An chili.

Deep-red shells, firm white meat and rich sweetness; each lobster 1–3 kg. Sold by weight at market price, cooked to order.

Cold-water lobster from the North Atlantic, 1.5–4 kg, with snow-white, firm, naturally sweet meat. Sold by weight at market price.

A rare wild-caught delicacy, about 4 pieces per kilo; thick snow-white meat with a delicate sweetness. Sold by weight at market price.

Giant mantis shrimp (~4 per kilo) from Ngoc Hien. Sold by weight at market price. Cooked to order: garlic & crispy rice (signature), traditional steamed, or Hoi An chili.

Wild-caught red tiger prawns. Sold by weight at market price. Cooked to order: garlic & crispy rice, steamed, salted egg, grilled, garlic butter or Hoi An chili.

Giant freshwater blue-claw prawns. Sold by weight at market price. Cooked to order: garlic & crispy rice, grilled, steamed, garlic butter, or chef-recommended salted egg.

Meaty roe crab from Hoi An and Nam Can. Sold by weight at market price. Cooked to order: steamed, My Hanh tamarind (signature), salted egg, garlic butter, Hoi An chili, or as a hotpot add-on.

Sold by weight at market price. Cooked to order: steamed (best seller), garlic & crispy rice (signature), hotpot, garlic butter or salted egg.

Sold by weight at market price. Cooked to order: steamed, hotpot, My Hanh tamarind, salted egg, garlic butter, morning-glory soup, or Hoi An chili.

Sold by weight at market price. Cooked to order: sashimi, steamed with soy, grilled, green-chili salt grill, hotpot, sour soup or congee.

Sold by weight at market price. Cooked to order: sashimi (best seller), steamed with soy (signature), congee, hotpot, sour soup, Hoi An chili grill, crispy fried, chili-salt grill or plain grill.

A house signature, sold by weight at market price. Cooked to order: chili-salt grill, plain grill, crispy fried, or Hoi An chili grill.

My Hanh's 30-year signature fish, sold by weight at market price. Grilled with Da Nang green-chili salt and scallion oil.

Sold by weight at market price. House specialty: simmered in tangy starfruit soup.

Sold by weight at market price. Cooked to order: steamed, garlic butter, garlic & crispy rice, Hoi An chili, grilled or salted egg.

Sold by weight at market price. Cooked to order: green-mango salad with local dressing, or traditional steamed.

Sold by weight at market price. Cooked to order: sashimi, hotpot slices, onion-ginger stir-fry, or congee.

Sold by weight at market price. Cooked to order: sashimi, grilled with scallion & peanut, or ginger-steamed.

Sold by weight at market price. Cooked to order: sashimi (chef's pick), Hoi An chili grill, or scallion-oil grill (best seller).

Sold by weight at market price. Cooked to order: scallion-oil grill, steamed, or chef-recommended Hoi An chili grill.

Sold by weight at market price. Served as sashimi, scallion-oil grilled, or cheese-grilled.

Sold by weight at market price. Cooked to order: scallion-oil grill, plain grill (chef's pick), steamed, or Hoi An chili grill.

Sold by weight at market price. Cooked to order: cheese-grilled, scallion-oil grilled, or Hoi An chili grilled.

A rare deep-sea delicacy. Sold by weight at market price. Cooked to order: scallion-oil grill, plain grill, or steamed.

A signature warm starter — premium wild sea clams, traditionally steamed; sold by weight at market price.

A Da Nang signature — Han River chipchip clams, traditionally steamed; sold by weight at market price.

The family-recipe squid jerky — half-sun-dried, grilled to order, chewy-sweet with deep ocean flavor.

Roe squid or jumping leaf squid, traditionally steamed, served with ginger fish sauce.

For 2–3 people, served with rice noodles, vegetables, broth and tofu skin.

The signature pot for 2–3 people, served with rice noodles, vegetables, broth and tofu skin.

For 2–3 people, served with rice noodles, vegetables, broth and tofu skin.

A chef-recommended signature — Han River chipchip clam congee, served as a sharing pot.

Phu Yen lobster, Hokkaido scallops, Hoi An blue-claw prawns, Cu Lao Cham milky oysters, sweet snails, Son Tra cobia and local corn.

Hokkaido scallops, Hoi An blue-claw prawns, Cu Lao Cham milky oysters, natural sweet snails, Son Tra cobia and local corn.

Orange, pink guava and sugarcane juice.

Green mango, sugarcane juice and dried-plum salt.

Rum, strawberry and sparkling water.

Sampan rum, mango and sparkling water.

Song Cai Vietnamese gin, mandarin and preserved apricot.

Sampan rum, kumquat and green grapes.

Prosecco, pomelo and sparkling water.

Aperol, Prosecco, white wine and orange.

White wine, assorted fruits and sparkling water.

Song Cai gin, mango and basil.

Tequila, passion fruit and grapefruit.

Sampan rum, mango, jackfruit and pineapple.