🍜"𝐁𝐮́𝐧 𝐜𝐡𝐚̉" _ 𝐓𝐡𝐞 𝐜𝐡𝐚𝐫𝐚𝐜𝐭𝐞𝐫𝐢𝐬𝐭𝐢𝐜 𝐇𝐚𝐧𝐨𝐢 𝐝𝐢𝐬𝐡 🍜

Writer Thach Lam, famous for his nostalgic prose about ancient Hanoi, wrote in Hà Nội: 36 phố phường (Hanoi: 36 streets and guilds): “Bún chả is the most important and characteristic dish of Hanoi. No place offers a better “bún chả” than Hanoi. Everyone, or at least food connoisseurs, would say that.”

Bún chả originated and remains very popular in Hanoi. Bún chả is a dish of grilled minced pork patties or grilled thinly-sliced side belly pork in a broth served with sweet and sour papaya, a bed of rice vermicelli and fresh herbs or sometimes with some pork-filled fried spring rolls (Nem).

What make Bun cha Hanoi be unique?

Different from other places in the world, when visitors savour bun cha in Hanoi, they will experience directly how their dishes are made. In the old days, the pork was clamped by bamboo sticks, which have since been replaced by wire racks, and then grilled over a charcoal fire. Nowadays, if one sees swirling smoke while driving, it is likely a restaurant grilling pork for buns cha. Therefore, after tasting bun cha, eaters’ clothes will smell of charcoal smoke. Nothing is better than savouring bun cha at a small food stand in summer, while the intriguing scent of grilled pork surrounds you.

Traditionally, the owner of the restaurant personally takes the responsibility of cooking because making bun cha is a hereditary career. As a result, the flavour of each restaurant is unique. You can find nowhere apart from Hanoi that has such a seductive taste and aroma.

The soul of this dish is the broth or nuoc mam (called by Vietnamese). From the same ingredients but by particular receipts handed down from former generations, the broth of bun cha is diverse. The accompanying dipping sauce features well-balanced saltiness (fish sauce), sourness (vinegar or lemon), spiciness (chili) and sweetness (sugar). The sauce is sometimes embellished with some thin slices of green papaya or kohlrabi and carrot pickles, looking like flowers floating in a little river. This sauce not only indulges diners’ taste buds, but offers a feast of colours including brown-yellow fish sauce, carrot’s natural orange, light white papaya, and bright red chili.

“Bún chả is a kind of institution in Hanoi. Certain Vietnamese dishes – things like egg coffee and snake wine – are delicacies. People don’t really have them all that often. Bún chả, on the other hand, is eaten daily by hundreds of thousands, if not millions.” said Matthew Pike

grilled minced pork patties or grilled thinly-sliced side belly pork

sweet and sour papaya and pork-filled fried spring rolls

rice vermicelli

bright red chili and minced garlic

Bún chả is a dish of grilled minced pork patties or grilled thinly-sliced side belly pork in a broth served with sweet and sour papaya, a bed of rice vermicelli and fresh herbs or sometimes with some pork-filled fried spring rolls (Nem)

#bloggingtips #WixBlog Writer Thach Lam, famous for his nostalgic prose about ancient Hanoi, wrote in Hanoi: 36 streets and guilds: “Bun cha is the most important and characteristic dish of Hanoi. No place offers a better “bun cha” than Hanoi. Everyone, or at least food connoisseurs, would say that.”

__________________________________________________________________________________

Contact Information

☎️ Numbers: +84869389605

📌 Facebook: https://www.facebook.com/vstopvn/

🌐 Website: https://vstopvn.wixsite.com/vstopagency

📧 Email: vstopvn@gmail.com