Bun cha is a Vietnamese dish, consisting of vermicelli, pork patties grilled on charcoal, and a bowl of sweet and spicy and sour fish sauce. The dish originates from the North of Vietnam, is the most enduring gift of Hanoi, so it can be considered one of the typical specialties of Hanoi cuisine.
Photo: Kim Oanh
Bun cha usually has two types of patties at the same time: Balls and patties, although depending on food preferences, sometimes diners only choose one of the two. Balls are made from lean pork shoulder minced finely into balls, marinated with salt, pepper, fish sauce over 35 degrees of protein, sugar, finely chopped dried onions, vegetable oil or water fat. Depending on the freshness of the meat, after mixing the spices, if you find that the meat seems a little dry, add a little oil so that the meat is easy to stick to when you roll it into a 2-finger-sized piece and press it down slightly. If you like to be more sophisticated, wrap each piece of patty horizontally once with banana leaves and then bake, the patties will not be darkened and more fragrant.
Using lean shoulder meat to make patties is a delicate choice that has a tradition because lean shoulder is firm but not as tender as thigh meat, not as tender as butt meat... This makes the meat when finely chopped and then reshaped, the patties are stronger than using other parts of meat.
Photo: Mai Trang/Phuong Anh
As for the patties, they usually use armpit meat or pork belly (pork belly) thinly sliced, marinated in spices similar to balls, and grilled golden on charcoal. Depending on each person's taste, you can order whole pieces or balls to eat with vermicelli. The meat is usually filtered out of the skin so that it does not become hard and burning when grilled. If you use too lean meat (butt meat, sirloin) when grilling, it will not taste good because the patties are dry and hard
The meat after marinating is placed on skewers or grates, grilled on charcoal. When the meat is cooked fragrant and smelly, put it in a bowl of fish sauce mixed with a full taste of sweet and spicy sourness, along with either green papaya (or kohlrabi, carrots) mixed with vinegar. A bowl of fish sauce can be eaten and sipped, eaten with vermicelli and raw vegetables (including lettuce, coriander, basil, cilantro, marjoram, perilla, bean sprouts).
Bun cha is usually eaten at noon. Choosing the time to enjoy vermicelli seems to be an art of time: what time is appropriate to eat vermicelli.
Bun cha has become a world-famous delicacy and is one of the delicacies to try when coming to Vietnam.
Obama Bun Cha at Huong Lien Bun Cha
Tell you about delicious noodle shops in Hanoi
Snow Bun Cha - 34 Hang Than
A bowl of vermicelli has 3 types of delicious patties: minced patties, patties and leaf rolls with river bone leaves and especially indispensable delicious charcoal barbecue.
Bun Cha Sinh Tu - Many establishments
A portion of Sinh Tu vermicelli is said to be full and makes you full. A full bowl of vermicelli is accompanied by raw vegetables, melon sprouts, and meat seasoned very well.
Huong Lien Bun Cha - 24 Le Van Huu
This is the Hanoi noodle shop that was once visited by US President Obama. That's why the shop is always crowded, mainly tourists.
Bun Cha 41 - 41 Cua Dong
A serving of mixed rice costs 50,000 VND, a little higher than other noodle shops, but the noodles, barbecue, and grilled spring rolls are added a lot.
Dac Kim Bun Cha - No. 1 Hang Manh
The restaurant's spring rolls have a crispy shell, there is a lot of meat and vegetables inside, so you don't feel sick at all. In particular, the dipping sauce is very flavorful, a serving of vermicelli is also quite a lot to make you full.
Migo Synthesis