|Place of origin||Vietnam|
|Region or state||Hanoi|
|Main ingredients||Rice vermicelli, grilled pork, fresh herbs, nước chấm|
Bún chả (Vietnamese: [ɓǔn ca᷉ː]) is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter.
Bún chả is made up of many ingredients, which include:
- Meat: minced pork shoulder to make meatball, pork belly.
- Rice vermicelli
- Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, etc.
- Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
- Fresh herbs: cabbage, Láng basil, rice paddy herb (ngổ), beansprout, Vietnamese balm (kinh giới).
- Side dishes: crushed garlic, crushed chilli, vinegar, grinded pepper, sliced limes.
- Daniel Hoyer (194), Culinary Vietnam, Gibbs Smith, p. 102, ISBN 978-1-4236-0320-7, retrieved 21 January 2011
- Thanh Nien A bún chả that could wake the dead – Resurrecting a dead writer’s dream meal in Ho Chi Minh City 2 March 2012
- Ann Lee The Little Saigon Cookbook "Bún chả"
- Andrea Nguyen Into the Vietnamese Kitchen "Bún chả"
- "How to make Hanoi bun cha" (in Vietnamese). Nghệ thuật ẩm thực. Archived from the original on 22 June 2015. Retrieved 23 June 2015.
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