Bun Cha
“Hanoi specialty of grilled pork patties and belly served with rice noodles, fresh herbs, and a tangy dipping broth.”
Fish Sauce
Sugar
Garlic
Lime
Lettuce
MintWhere it comes from
Bun cha is a Hanoi specialty that encapsulates the vibrant flavors of Vietnamese cuisine. This dish features grilled pork, often served with rice noodles and fresh herbs, and is typically enjoyed as a quick and flavorful meal. Interestingly, bun cha gained international fame when President Obama dined on it during his visit to Vietnam, highlighting its significance in the country's culinary landscape.
On the Palate
How it's made
5 steps · Show ↓23 min active
How it's made
5 steps · Show ↓- 15 min
In a small bowl, mix fish sauce, sugar, and lime juice until the sugar dissolves completely, creating a balanced sweet and sour base. Add finely minced garlic and a splash of water to adjust the seasoning to your taste.
- 25 min
Bring a large pot of water to a rolling boil and add the rice noodles. Cook until they are tender yet firm, about 4 minutes. Drain and rinse under cold water to stop the cooking.
Watch outDon't overcook the noodles; they should be slightly chewy, not mushy.
- 33 min
On a large platter, arrange fresh lettuce, mint, cilantro, and any additional herbs you prefer. These will add freshness and aroma to your dish.
- 45 min
Prepare your vegetables by slicing them thinly. Arrange them alongside the herbs on the platter for a colorful display.
- 55 min
Plate the noodles in individual bowls. Add a generous handful of herbs and vegetables, and drizzle with the prepared fish sauce mixture. Serve with a side of Nuoc Cham for dipping.
