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

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

Ingredients

Meat in bun cha

Bún chả is made up of many ingredients, which include:[5]

  1. Meat: minced pork shoulder to make meatball, pork belly.
  2. Rice vermicelli
  3. Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, etc.
  4. Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
  5. Fresh herbs: cabbage, 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

References

  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 2 March 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