What is bun cha?
Although pho is the most well-known and recommended must-try dish when visiting Hanoi, there is another local dish more closely associated with the city and even honored as a representation of the capital of Hanoi. Bun cha, or bun cha Hanoi, is the culinary essence that Hanoi people take pride in. Its allure doesn’t require admirers to get close or even take a bite to appreciate it. The irresistible aroma of grilled pork patties over charcoal already draws anyone in from a distance. Follow us to discover the beauty of this iconic dish so that you won’t miss out on your trip to Vietnam.
The origin of bun cha
The origin of bun cha Hanoi, as its name suggests, seems unquestionable, yet there is little documentation regarding when and how this delicacy came to be. Some local documents suggest that bun cha possibly dates back to the 18th century, debuting as a street food for common people. The dish became increasingly popular and was introduced in restaurants. Gradually, the presence of this delicate dish spread to cities, large and small, across the country. It wasn’t until 2016, however, when the late famous chef Anthony Bourdain and former U.S. President Barack Obama had bun cha during their visit to Vietnam, that this dish gained media attention and became widely known to international tourists as it is today. This is also why bun cha Hanoi is sometimes referred to as “bun cha Obama“. In recent years, bun cha has risen in gastro-diplomacy, making its way to the Platinum Jubilee Cookbook by Queen Elizabeth II in 2022, then to the heart of French Ambassador Olivier Brochet and other diplomats. Bun cha Hanoi, a culinary highlight for many avid travelers and foodies, has secured a place on the list of must-try dishes.
Bun cha ingredients
At first glance, bun cha doesn’t seem to be a particularly special delicacy compared to pho or bun bo Hue. The main ingredients can be found in any wet market at any time of the year. Bun cha neither requires meticulously long cooking hours nor a wide range of traditional spices and condiments. Despite its approachability, the essence of bun cha lies in the perfect balance of taste, aroma, and texture – a strong reflection of the long-established, culturally rich capital of Hanoi. To understand the beauty of bun cha, we can break it down into four parts: grilled meat, dipping sauce, rice vermicelli, and green herbs.
1. Grilled meat: There are two types of grilled meat in bun cha: grilled pork slices and grilled pork patties. Pork belly and lean shoulder are used to maximize the softness and moistness after grilling. Thinly sliced and ground pork are marinated with a mixture of shallots, garlic, chili, chicken eggs, fish sauce, and sugar, then refrigerated for at least 2-3 hours to let the flavors absorb. Pork patties are wrapped in betel leaves before grilling over charcoal. This adds an unmistakable herbal and smoky flavor to the meat and also helps trap the moisture. As soon as the grillers spot a nice crust on the outside of the pork slices and patties, they put them directly into the bowl of dipping broth.
2. Dipping broth: It is well-known that the dipping broth predominantly determines the success of bun cha. We prefer to call it a dipping broth since the taste is not as intense as that of many traditional dipping sauces, and the texture is watery rather than thick. It is made by mixing fish sauce, vinegar, lime juice, sugar, and water. The mixture is stirred well, then minced garlic and chili are added. The ratio of these ingredients varies as long as it brings up a perfectly balanced mixture of sourness, sweetness, saltiness, and spiciness. Finally, to enhance the texture, pickled carrots and green papayas (or chayote, a member of the gourd family) are added.
3. Rice vermicelli: This is the source of carbs in bun cha and plays an important role in distinguishing a high-quality bun cha place from others. In the past, the rice vermicelli used in bun cha Hanoi was neatly arranged into bite-sized bundles. Although it is no longer presented this way, rice vermicelli is strictly required to be pure white and slightly viscous without clumping. When eaten, you shouldn’t experience an intense sourness but a light fragrance of rice powder.
4. Green herbs: Bun cha would not be complete and is not considered an authentic Vietnamese dish if it lacked the complement of fresh herbs, namely lettuce, coriander, mint, perilla, Thai basil, and bean sprouts. While lettuce and bean sprouts add crunchiness and freshness to the dish, the other herbs bring in their characteristic tingling sensation on the tip of the tongue when first eaten.
5. Side dishes: To enhance the experience, bun cha is often served with nem ran (fried spring rolls) and banh tom (crispy shrimp cakes).
- Nem ran
Visually, nem ran is pillow-shaped with edges around 4-5 centimeters in length. These golden-brown, crispy rice paper rolls wrap a mix of pork, shrimp, mushrooms, and other vegetables inside. In terms of ingredients, they are basically the same as cha gio, egg rolls, or deep-fried spring rolls, just in a different shape.
Back in the day, bun cha was a coveted dish for many. People had to save up food stamps for months to exchange for enough meat for the whole family. Due to the scarcity of meat, every ounce was used, with good cuts reserved for grilling while less intact parts were mixed with other leftover ingredients, like glass vermicelli and vegetables, to make spring rolls. Over time, they’ve become synonymous with bun cha itself. This combination creates a kick in taste and texture, boosting the dining experience overall.
- Banh tom
Unlike nem ran, banh tom can only be found in some restaurants as an individual culinary creation. They are essentially a fresh shrimp placed on top of a piece of bread and then deep-fried until crispy. When combined with bun cha, they bring an oceanic twist to the meaty base.
Types of bun cha
According to our observation, there are no significant regional differences between bun cha in the North and the South. The main ingredients, preparation and cooking methods, and presentation are mostly the same as the original version, with a few subtle modifications. Although these differences do not interfere with the dining experience, they may mark diners as connoisseurs of Vietnamese cuisine. These differences are not consistent and vary between restaurants, but they could add to your experience.
Betel leaves or no betel leaves
If you have a chance to sit at the iconic plastic tables on Hanoi’s bustling sidewalks, you’ll notice that grilled meat in Hanoi is skewered on bamboo sticks, not metal ones like in Ho Chi Minh City (Saigon). For the pork patties, those in Hanoi are wrapped in betel leaves before grilling, giving them a distinctive herbal touch, while those in Saigon are often not. Additionally, the pork patties in Saigon are slightly larger in size.
Fresh garlic vs. Pickled garlic
Yes, garlic! It’s interesting that while most restaurants in Hanoi use minced fresh garlic as a table condiment, sliced pickled garlic is more common in the South. This could stem from the fact that Southerners have a strong passion for pickled and fermented food, which is better preserved under the hot and humid climate.
The intensity of dipping broth
It’s true not only for bun cha but for other dishes that soups and sauces in the South tend to be more intense, especially sweeter. In either region, this broth is not drinkable. Though the broth may seem light and subtle, its base ingredients are fish sauce and vinegar, which can irritate your stomach if consumed in large amounts.
When to eat bun cha
Traditionally, bun cha is often eaten for lunch. People often opt for quick and portable dishes, such as banh mi and banh cuon, for breakfast. Bun cha, on the other hand, is a delicate dish that needs time to savor. Eating bun cha in the afternoon is locally believed to provide a midday energy boost with a sufficient load of carbs and protein, which can be a bit much for dinner. Nowadays, most bun cha restaurants are open throughout the day, and of course, from a holidaymaker’s stance, it is fine to enjoy bun cha at your convenience.
How to eat bun cha
For first-timers, eating bun cha may be confusing since all the components are served separately: a bowl of dipping sauce with grilled meat, a plate of rice vermicelli, and a small basket of green herbs. These are the two most common ways to enjoy bun cha with ease.
1. Dipping
This method requires confidence with chopsticks. Use chopsticks to pick up bite-sized pieces of rice vermicelli and dip them into the bowl of sauce. Then, have a bite of grilled pork and finish off with some green herbs. In other words, you take turns dipping each ingredient into the dipping sauce, accompanying it with a bite of grilled pork slices or patties, eating straight from your chopsticks.
2. Submerging
This method allows diners to eat with a spoon or with limited use of chopsticks. Put the rice vermicelli and green veggies into the bowl of dipping sauce and let it soak. Use chopsticks or a spoon – whatever you’re comfortable with – to either pick up the noodles and toppings or scoop out a spoonful of all ingredients at the same time.
Where to eat bun cha?
Bun cha can be found throughout Vietnam, especially in major cities like Hanoi, Da Nang, and Ho Chi Minh City. However, we highly recommend that visitors try bun cha for the first time in Hanoi. Not only will this allow you to experience the dish in its purest form, right in its birthplace, but it will also maximize cultural interaction and provide a genuine local connection. Sitting on the iconic plastic stools, you can observe the entire cooking process and watch local life unfold before your eyes. Below are some recommended restaurants for you to enjoy.
Hanoi
- Bun Cha Huong Lien
Address: 24 Le Van Huu, Hai Ba Trung District
Price: 60,000 VND ($2.4) - Bun Cha Hang Quat
Address: 74 Hang Quat, Hoan Kiem District
Price: 70,000 VND
Ho Chi Minh City
- Quan Ngon
Address: 209 De Tham, District 1
Price: 80,000 VND - Bun Cha Hanoi 26
Address: 8A/9C2 Thai Van Lung, District 1
Price: 55,000 VND
Bun cha Hanoi is a quintessential part of the city’s, if not to say of the country’s, culinary identity. Note it down on your must-try list when traveling to Vietnam and make sure not to miss it since you won’t find quite the same experience anywhere else.
