Vietnamese – Bun Cha

Bún Chả is a popular Vietnamese dish from Hanoi, consisting of grilled pork (chả) served with vermicelli rice noodles (bún) and accompanied by a side of nước chấm (fish sauce-based dipping sauce). It’s a combination of savory, smoky, sweet, and sour flavors, and is typically eaten as a lunch or dinner.

Key Components:

Grilled Pork (Chả):
- Chả Nướng: Grilled pork patties made from ground pork mixed with garlic, shallots, fish sauce, and spices.
- Sườn Nướng: Grilled pork belly or pork ribs, marinated and grilled to a smoky perfection.
Bún (Vermicelli Noodles):
- Soft, thin rice noodles that serve as the base of the dish.
Nước Chấm (Dipping Sauce):
- A tangy sauce made from fish sauce, garlic, lime, sugar, and sometimes chili, providing a sweet, salty, and sour contrast to the rich grilled pork.
Herbs and Vegetables:
- Fresh herbs like mint, cilantro, and perilla leaves.
- Pickled vegetables, typically carrots and daikon, are often added for balance and crunch.

Flavor Profile:

Smoky, savory, sweet, tangy, and balanced by the freshness of herbs and the acidity of the dipping sauce.

How It’s Served:

Bún Chả is typically served as a bowl of rice noodles topped with the grilled pork (both patties and/or grilled pork belly).
The nước chấm is served on the side, allowing diners to dip the pork into the sauce or pour it over the noodles.
Often served with fresh vegetables and herbs, as well as fried spring rolls (Chả Giò) on the side for extra texture.

Variations:

Bún Chả with Fish Sauce: Some versions include adding extra fish sauce to enhance flavor.
Bún Chả Cá: A fish-based version with grilled fish instead of pork, sometimes served in certain regions.