Bun cha Hanoi is a traditional Vietnamese dish that is prepared using grilled pork, usually accompanied by fresh herbs, vermicelli noodles and a dipping sauce.
The pork is marinated in a mixture of fish sauce, sugar, garlic, and other seasonings, then grilled over charcoal until it is caramelized and crispy on the outside. It is then served on a bed of rice vermicelli noodles, which are topped with a variety of fresh herbs such as mint, coriander and Thai basil.
The dipping sauce is made from a combination of fish sauce, sugar, vinegar and chili, which adds a sweet and tangy flavor to the dish. Bun cha hanoi is typically eaten with a side of pickled vegetables such as cucumbers and carrots which add an additional crunch to the dish.
Bun cha Hanoi is a popular street food in Vietnam, and it has gained popularity around the world due to its flavor and simplicity.
Origin & Cultural Significance
Bun cha Hanoi is known to have originated in Hanoi, the capital city of Vietnam, in the late 19th century.
Bun cha has a special cultural significance in Hanoi as it is a popular street food dish that has been around for over a hundred years. It is deeply rooted in the city’s history and culture, and is a staple dish for locals and tourists alike.
The dish became world-famous after it was sampled by former US President Barack Obama during a visit to Hanoi in 2016. Obama enjoyed the dish so much that he praised it on social media, making it even more popular.
Bun cha Hanoi is now one of many cultural symbols of Vietnam. It represents the country’s rich culinary heritage and its people’s love for flavorful and healthy food.
Vietnamese Bun Cha Hanoi Recipe
Bun cha Hanoi is a traditional Vietnamese dish that is prepared using grilled pork, usually accompanied by fresh herbs, vermicelli noodles and a dipping sauce.
Ingredients
- Pork shoulder or pork belly, thinly sliced - 1 lb
- Vermicelli noodles - 1 pack
- Lettuce leaves, thinly sliced - 2 cups
- Bean sprouts - 1 cup
- Fresh mint leaves - 1 cup
- Fresh coriander leaves - 1 cup
- Vietnamese perilla leaves (optional) - 1 cup
- Green onions, thinly sliced - 1/2 cup
- Roasted peanuts, crushed - 1/2 cup
- Sugar - 1/4 cup
- Fish sauce - 1/4 cup
- Rice vinegar - 1/4 cup
- Garlic, minced - 2 cloves
- Thai chili peppers, thinly sliced - 2
- Vegetable oil - 1 tbsp
- Salt and pepper - to taste
Instructions
- In a bowl, mix together sugar, fish sauce, rice vinegar, garlic, chili peppers, and 1/4 cup of water. Stir until the sugar is dissolved to make the dipping sauce.
- Preheat a grill or a grill pan to medium-high heat. Brush the pork slices with vegetable oil and season with salt and pepper.
- Grill the pork slices for 3-4 minutes on each side or until they are cooked through and slightly charred. Remove from heat and set aside.
- Cook the vermicelli noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the cooked noodles, lettuce, bean sprouts, mint leaves, coriander leaves, perilla leaves (if using), and green onions. Toss to combine.
- To serve, divide the noodle mixture among four serving bowls. Top with the grilled pork slices and sprinkle with crushed peanuts.
- Serve with the dipping sauce on the side and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 36mgSodium: 1610mgCarbohydrates: 35gFiber: 5gSugar: 17gProtein: 19g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.