Bun Cha

Bun Cha is a traditional Vietnamese noodle dish that originated in, and remains closely associated with, the city of Hanoi. It is considered a defining culinary staple of Northern Vietnamese cuisine. You will find countless street vendors in Hanoi dedicated entirely to this specific dish.

The meal consists of grilled pork served alongside thin vermicelli noodles. The pork is prepared in two ways: as small, seasoned patties and as marinated belly slices. Everything is served in a bowl of sweet and savory fish sauce broth.

The pork is grilled over an open charcoal fire, which gives it a distinct, smoky flavor. The patties are loosely packed so they remain tender, while the pork belly slices become slightly crispy around the edges. The rendered fat drips directly into the sweet marinade below the grill grates.

Bun cha is almost always accompanied by a massive basket of fresh greens and herbs. Diners receive lettuce leaves, perilla, mint, and morning glory to balance the heavy, rich pork. The noodles and herbs are typically mixed into the dipping bowl right before eating.