Home Vietnam authentic cusine Bun Cha (Hanoi Grilled Pork with noodle)

Bun Cha (Hanoi Grilled Pork with noodle)

Bun Cha, bún chả, Hanoi Grilled Pork with noodleGrilled Pork Noodle Soup (Vietnamese: Bún chả) is a Vietnamese dish, which is thought to be originated from Hanoi, the capital of Vietnam. Bun cha is served with a plate of white rice noodle (bún) and herbs in a steamy broth.
There are a couple of 'secrets' to a good Bun cha, most important is the fish sauce. Learning how to gauge the right amount of sugar, vinegar and nuoc mam (fish sauce) is the tricky bit. The line between fish sauce heaven and a big bowl of crap is a fine one. The other secret is how the meat is grilled. It needs an extremely hot flame and should be charred on both sides. When it is placed in the bowl small flakes of black char fall off and dot the fish sauce. Standard Bun cha comes with small bites of grilled sliced pork.
In with the fish sauce are a few finely pickled sliced carrots and sliced green papaya. The cold noodles should be added a bit at a time to the fish sauce. The last part of a bun cha lunch is that impressive herb hedge pictured above. There are seven different clippings in among that lot. The sauce is what brings everything together. The fish sauce electrifies everything around it.
Bun cha normally order a side dish of spring rolls. These are filled with a dash of crabmeat, minced pork, garlic, herbs, mushrooms, translucent noodles and seasoning. You dip them in the same fish sauce with the pork balls in.


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