Bun Cha Hanoi, as the name, is original from Hanoi – the 1000 years old capital city, and is considered one of the best dish of the Vietnamese cuisine. The food is vermicelli noodle serve with grill pork, dipping with a bowl of boiled fish sauce and water. People often said that Bun Cha Hanoi is similar with Bun Thi Nuong (vermicelli noodle with pork BBQ) from Southern Vietnam through Bun Cha’s dipping is lighter.
Bun Cha is popular option for lunch rather than dinner, and not like Pho or Bun, Hanoian never eat Bun Cha for breakfast since smell and taste of this food is quite strong. However, this dish can be found easy at night in the city.
It is not difficult to find the good Bun Cha in Hanoi, many favorite and historic restaurants such as Dac Kim restaurant in Hang Manh Street, Binh Chung’s Bun Cha in Bach Mai Street, Sinh Tu’s Bun Cha in Ngoc Khanh Street, Huong Lien’s Bun Cha in Ngo Thi Nham Street or Ngoc Xuan’s Bun Cha in Thuy Khue.
Bun Cha Hanoi often serve with 2 kind of pork: meatball and pork slide. Meatball is pork shoulder, finely chopped and mix with black pepper, salt, fish sauce and green onion then grill on the coals. Pork slide in the other hand is pig belly which has meat, fat and a little bit of skin. Depend on personal taste, eaters can choose only meatball or pork slide, or both.
Today, people use long noodle to serve with bun cha but original version is peace noodle. And water bug use to be important spice to offer hot flavor instead of use fresh chilli.
Bun cha is not difficult to make but the way to customize dipping sauce is important to make sure the dish is delicious.0