Vietnamese cuisine might remind you of the most famous “Pho” but “Bun cha” is an absolute highlight of authentic local culinary you must try like Obama at the first visit to Hanoi. Originated from the north of Vietnam, Bun cha remains as one of the oldest traditional dishes in Hanoi.
Ingredients of Bun cha
It is comprised of two main simple parts, bun (white rice noodles) and cha (grilled fatty pork and pork balls), and always served with herbs and dipping sauce made from special fish sauce mixed with pepper, carrot, and green papaya.
Pork balls are typically made of fatty shoulder lean meat, side lean meat, and back skin which are all popped into pieces, then ball-shaped to be grilled by charcoal.
Grilled fatty pork requires a conscientious selection of pork. The breast part of adult female swine just giving birth for a while would be the best choice.
A combo of bun cha could also be complete with an optional dish of nem cua be (crab spring rolls).
How to sense the proper taste of Bun cha
Regarding pork balls, biting a half should be the best way. Chew slowly while letting your mind into a quiet corner of the crowded Old Quarter, you’ll feel the softness, glutinousness & buttery taste which never ever comes to your mind.
Grilled fatty pork should not be like that. One pick for once is the typical way to enjoy. Take a half of a pork ball, noodles with herbs, and one piece of grilled fatty respectively, then you already knew how authentic taste of Bun cha should be.
When to eat Bun cha
Choosing a right time to enjoy Bun cha in the right way is also important, which is considered as a uniqueness of oriental culinary culture. Lunchtime would be preferred by Hanoians. However, nowadays, many restaurants serving Bun cha open all day long so that people can have a chance to try it at any time.