Bun Cha

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Bun Cha
Bun Cha

Overview

Just like bun bo Hue, another dish on this list that’s not from Saigon, but this time rather from Hanoi, is bun cha.

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The reason I included it on this Saigon food article is because I simply love it – if there’s ever a restaurant with a country wide Vietnamese food menu, I would probably jump at bun cha.

Bun Cha in Ho Chi Minh city

When I visited Hanoi, years ago back in 2010 or so, I had bun cha at one of the most well known spots, and it blew my mind with how good it was.

For years I dreamed about another bowl of bun cha, until finally I returned to Vietnam this time-round, and I needed to satisfy my craving.

Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.

Bun cha is a dish that uses bun, fresh rice vermicelli noodles
Bun cha is a dish that uses bun, fresh rice vermicelli noodles

The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal.

A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything.

The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat.

The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup
The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup

Bun cha is an absolute sensational dish, and if you don’t visit Hanoi, even though that’s definitely where the best is, you can still try it in Saigon.