Bun cha

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Bún chả
Bún chả Hàng Mành.jpg
Place of origin Vietnam
Region or state Hanoi
Main ingredients rice vermicelli, grilled pork, fresh herbs, nước chấm
Cookbook: Bún chả  Media: Bún chả

Bún chả (Vietnamese: [ɓǔn tɕa᷉ː]) is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam.[1] Bun cha 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.[2][3][4]

Bún chả originated and remains very popular in Hanoi. Outside of Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.


Meat in bun cha

Bun cha is made up of many ingredients, which include:[5]

  1. Meat: minced pork shoulder to make meatball, pork belly.
  2. Vermicelli: rice vermicelli
  3. Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, ect.
  4. Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
  5. Fresh herbs: carbage, Láng basil, rice paddy herb (ngổ), beansprout, Vietnamese balm (kinh giới).
  6. Side dishes: crushed garlic, crushed chilli, vinegar, grinded pepper, sliced limes.

See also[edit]


  1. ^ Daniel Hoyer (2009), Culinary Vietnam, Gibbs Smith, p. 102, ISBN 978-1-4236-0320-7, retrieved 2011-01-21 
  2. ^ Thanh Nien A bún chả that could wake the dead - Resurrecting a dead writer’s dream meal in Ho Chi Minh City March 02, 2012
  3. ^ Ann Lee The Little Saigon Cookbook "Bún chả"
  4. ^ Andrea Nguyen Into the Vietnamese Kitchen "Bún chả"
  5. ^ "How to make Hanoi bun cha" (in Vietnamese). Nghệ thuật ẩm thực. Retrieved 23 June 2015. 

External links[edit]