Bun cha, a Vietnamese specialty that includes pork meatballs, rice noodles, and herbs, became famous in the U.S. after Anthony Bourdain shared it with Barack Obama in Hanoi. Now highly regarded, the Michelin-recommended Bun Cha Huong Lien restaurant epitomizes the dish's charm. In Washington, D.C., chef Kevin Tien of Moon Rabbit offers insights on crafting bun cha at home, notably stressing the importance of grilling meatballs over charcoal to achieve the essential smokiness—a signature element of authentic preparation that echoes the bustling kitchens of Hanoi.
"If you are able to, grill it over charcoal to get nice smoky flavors." Chef Kevin Tien emphasizes that smokiness is essential for authentic bun cha.
"The restaurant now appears in the Michelin guide, as a Michelin-recommended place to eat, so everyone might not have the pull to sit down there today." The rise of Bun Cha Huong Lien illustrates the dish's acclaim.
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