Bun cha is a traditional Hanoi dish featuring juicy chargrilled pork, cold rice noodles, and nuoc cham dipping sauce, garnished with aromatic herbs. The dish is characterized by its combination of textures and flavors, allowing diners to customize each bite. Chef Bobby Chinn highlights the grilling art involved in preparing bun cha, which can include grilled pork belly or unique pork burgers. Marinating the pork enhances its flavor, making bun cha a beloved culinary experience in Vietnam, particularly for its freshness and adaptability.
The stall in question served one thing only: bun cha, a northern speciality of juicy chargrilled pork, cold, slippery rice noodles, sweet yet deeply savoury nuoc cham dipping sauce and fistfuls of aromatic herbs.
Bobby Chinn describes bun cha as a great example of the art of Vietnamese grilling, made with either thin strips of pork belly grilled until slightly crisp and smoky, or as little burgers.
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