Bun Cha - Vietnamese Grilled Pork Meatballs

Originating from Northern Vietnam, Bun Cha is an icon of Hanoi's street food and is considered one of the distinctive specialties of Hanoi cuisine. Bun Cha became more famous after the visit of former U.S. President Barack Obama to a small Bun Cha restaurant in Hanoi.

1. What is Bun Cha?

Bun Cha is a dish made up of grilled pork meatballs and grilled pork belly, pickled papaya and carrots immersed in a bowl of fish sauce, a plate of fresh herbs, rice vermicelli, and condiments (minced garlic, minced chili, kumquat). This is the standard set in most bún chả restaurants in Hanoi.

2. Ingredients of Bun Cha

• Meatballs (chả): Ground pork shoulder for the meatballs, and pork belly for the grilled slices. In some restaurants, there are also meatballs wrapped in betel leaves.
• Rice vermicelli (bún)
• Broth: Fish sauce diluted with other ingredients such as sugar, MSG, lemon juice, vinegar, minced garlic, and minced chili.
• Pickled salad: Green papaya (or carrots, kohlrabi, onions) mixed with the broth.
• Fresh herbs: Lettuce, basil, mint, coriander, perilla.
• Additional condiments: Minced garlic, minced chili, vinegar, ground pepper, kumquat.

3. How to Prepare Bun Cha

Bun cha usually includes two types of meat: meatballs and grilled pork slices. Meatballs are made with ground pork shoulder, seasoned with salt, pepper, fish sauce, sugar, minced onion, vegetable oil, or pork fat. After mixing, the meatballs are shaped and grilled. Grilled pork slices are prepared with sliced pork belly, seasoned similarly, and grilled over charcoal.

3.1. Grilled over Charcoal

Grilled meat: Skewer the meat and grill it, turning continuously until browned.

Sweet and sour fish sauce: Mix 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 tablespoon of water, and 4 tablespoons of vinegar (or lemon juice). Add minced garlic and chili.

3.2. Microwave Grilled

Grilled meat: Skewer the meat and cook it in a baking dish lined with parchment paper at 190°C (375°F) for 20-30 minutes.

Sweet and sour fish sauce: Mix 1 tablespoon of fish sauce, 1 tablespoon of sugar, 1 tablespoon of water, and 4 tablespoons of vinegar (or lemon juice). Add minced garlic and chili.

When the meat is cooked and aromatic, it is dipped in the fish sauce with pickled green papaya (or kohlrabi, carrots). The bowl of sauce should balance sweet, sour, salty, and spicy flavors and is served with fresh rice vermicelli and fresh herbs.

4. Where to Eat Bun Cha?

Bun Cha is usually consumed at lunch, but some restaurants now serve it for breakfast and dinner.

4.1. In Vietnam

• Bun Cha Huong Lien (Bun Cha Obama): 24 Le Van Huu Street, Hai Bà Trưng District, Hanoi
• Bun Cha Hang Manh: 1 Hang Manh Street, Hoan Kiem District, Hanoi
• Bun Cha Hang Than: 34 Hang Than Street, Ba Dinh District, Hanoi
• Bun Cha Sinh Tu: 57A Nguyen Khuyen Street, Dong Da District, Hanoi
• Bun Cha Binh Chung: 299 Bach Mai Street, Hai Ba Trung District, Hanoi

4.2. In Singapore

Bun Cha - Vietnamese Grilled Pork Meatballs

• Little Hanoi: 1 Scotts Rd, Singapore 228208. Phone: +65 9810 5927
• Mrs Pho: 221 Rangoon Road. Phone: +65 9173 1083  
• Long Phung Vietnamese Restaurant: 159 Joo Chiat Rd, Singapore 427436. Phone: +65 6440 6959
• Uncle Ho Tuckshop: 100 Pasir Panjang Rd, #01-04 Old Behn Meyer Building, Singapore 118518. Phone: +65 9624 5761
• Hanoi Vietnamese Restaurant: 100 Tras Street 100 am 100 AM Shopping Mall, Singapore 079027 Singapore. Phone: +65 6444 4406
• Moc Quan: 81 Clemenceau Ave, #01 - 23, Singapore 239917. Phone: +65 6736 0123

To enjoy Bun Cha at its best, locals in Hanoi often pair it with fresh herbs like lettuce, basil, and coriander. Take a forkful of vermicelli, add meat and vegetables, and dip it all in the fish sauce, savoring the explosion of flavors in your mouth.

Source: Wikipedia