Bun Cha - a typical dish of Hanoi cuisine

Bun Cha is a delicate dish associated with Hanoi, where it originated. This dish has three ingredients: a bowl of thinly grilled pork belly and/or minced pork rolls served with a light dipping sauce, pickled carrot and papaya, a plate of vermicelli, along with a basket of raw vegetables such as perilla leaves and cilantro. thorns and lettuce.

There are many varieties of bun cha all over Vietnam, but Hanoi bun cha is still highly prized. And although it is not known how bun cha was born, this dish has been mentioned many times in literature. In the book introducing the diversity of Hanoi cuisine, writer Thach Lam praised: "It's just a kind of Bun Cha, with vegetables and vermicelli. So why is Bun Cha Hanoi so scrumptious and delicious, from the aroma to the dipping sauce?

The essence of Hanoi cuisine is based on sophistication and elegance. Compared to other regions like Ho Chi Minh City, which tend to use more bold and sweet flavors, food in Hanoi is simpler, more rustic but imbued with sophistication. Of course, Bun Cha is no exception. Thinly sliced pork and pork rolls are carefully marinated with a variety of spices such as fish sauce, fish sauce and garlic. The longer the marinade, the more pronounced the flavor. The meat is then grilled over hot coals until it turns a beautiful golden brown color.

The dipping sauce is also part of the quintessence of the dish. The dipping sauce is made from fish sauce, sugar, water and vinegar combined according to the golden ratio. The overall taste needs to strike a balance between sweet, sour and salty. Most stores add minced garlic to make the sauce darker and pungent. If you're a spice lover, don't hesitate to sprinkle some black pepper on top and add a few thin slices of chili pepper. In the dipping sauce, you'll also find pickled carrots and green papaya, which add extra flair to the dish.

And you can't forget the ingredient that almost all vermicelli dishes in Vietnam have - a basket full of delicious fresh herbs. There are lettuce, mint, coriander, perilla and basil, all of which banish the fatty taste of the meat and bring a fresh dimension to the meal. So grab a piece of meat, dip it in the dipping sauce along with vermicelli and herbs to enjoy the wonderful harmony of salty, sour, spicy and sweet flavors.

You can easily find Bun Cha anywhere, from luxury restaurants to roadside eateries. But one of the bun cha restaurants that many diners love is the bun cha restaurant on Hang Giay street. When you pass by the store, you will be surrounded by the attractive aroma of grilled meat that is hard for anyone to ignore. It's actually quite spacious, so there shouldn't be any seating issues. If you like, you can choose to sit at a table outside the store and watch the world go by before your eyes.

In the morning, this shop sells pho but at noon they serve bun cha. The pork belly pieces here are not too fat nor too sick. In fact, they are soft and very thick. The hash brown dish is also quite special; They are wrapped inside perilla leaves, which have a pungent taste that goes well with grilled meat. The dipping sauce also has a balanced taste. Garlic and chili are not added directly to the dipping sauce, so you can season it to your liking. The herbs are also very fresh.

If you have a chance to visit Hanoi and want to enjoy something that embodies the best of Hanoi cuisine, try Bun Cha.