Bun Cha is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. It is served with vermicelli noodle, fresh local herbs, special sauce and 2 BBQ pork and pork meatballs.
This dish is served with grilled fatty pork (cha) over a plate of white rice noodle (bun) and herbs with a side dish of dipping sauce/broth. Listed in top 7 specialties of Hanoi street food, the available density of Bun cha Hanoi is so great that you can easily find a Bun cha everywhere, from big restaurants to street vendors, but only gourmets of Hanoi can advise you the best ones.
Bun Cha – the speciality of Hanoi people
Bun cha is one of 5 most delicious gourmet cuisine in Hanoi, which you can not meet when you’re traveling in Vietnam. It is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce.
The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town “transfixed by bún chả.”
The soul of Bun Cha is the pork. Meats are marinaded with garlic, onions, pepper, sugar or honey overnight. Meats has to be BBQ over the charcoal to obtain this characteristic smell.
Besides “protein”, another key ingredient to Bun Cha is the sauce. Bun Cha’s base sauce is fish sauce. Stock will be added to the fish sauce with vinegar, sugar and sliced fermented papaya and carrots. A little savory, a little sweet, a little sour give this sauce a
distinct unforgettable taste.