Bun cha is a symbolic dish of Hanoi?

Grilling the patties is very important - Photo: D.DUNG

"Bun cha has captured the hearts and taste buds of many people around the world.

We'll take you on a journey to discover the origins and Michelin-recognized places to enjoy this iconic dish," the guide reads.

Bun cha is an iconic dish.

According to Michelin Guide, bun cha is an iconic dish of Hanoi because it not only originated from this city but also represents the sophistication of local cuisine and is widely recognized globally.

Bun cha is said to have been created by an artisan in Hanoi in the late 19th or early 20th century.

Although the exact origin is still unclear, the close connection with history and local culinary culture has made bun cha an inseparable part when mentioning Hanoi.

The development of bun cha over time, with the influence of French processing techniques such as making pate and cold cuts, further enriches its flavor.

According to the Michelin Guide , the fusion of traditional Eastern and Western cuisines shaped bun cha as we know it today.

The guide also claims that bun cha became more widely known around the world in 2016 when former US President Barack Obama and the late chef Anthony Bourdain had a simple dinner together at Bun Cha Huong Lien.

The encounter, later documented in Bourdain's Parts Unknown , brought the dish into the global spotlight, inspiring food lovers around the world to seek out the authentic flavors of Hanoi.

The moment captured Barack Obama and Anthony Bourdain drinking beer and eating bun cha at Bun Cha Huong Lien - Photo: Michelin Guide

Why is bun cha special?

Michelin Guide writes that there are two types of sausage: pork patties and minced sausage. Both are meticulously marinated and grilled over hot coals until golden brown, but the pork patties are still soft and sweet, while the minced sausage is juicy, cooked to perfection.

According to Ms. Pham Thu Hoai, owner of Bun Cha Ta (Nguyen Huu Huan Street), a Bib Gourmand establishment in the Michelin Guide Vietnam 2024, precision is the key to a delicious bun cha dish.

"The main ingredient of the patties is pork belly to ensure the balance between lean meat and fat. The charcoal must be at the perfect temperature to grill the meat evenly while still maintaining the moisture of the meat," the owner of this restaurant revealed.

There are also some other opinions that the secret lies in the dipping sauce. Mr. Nguyen Xuan Thanh, owner of Bun Cha Chan - another Bib Gourmand establishment - believes that the dipping sauce is the soul of this dish.

A traditional bowl of bun cha includes grilled pork belly and/or meatballs with sweet and sour fish sauce, a plate of soft rice noodles and a basket of herbs such as lettuce, perilla, coriander, basil... - Photo: Michelin Guide

According to this person, "the broth is made from fish sauce, sugar, water and vinegar, combining all with a balance of sweet, sour and umami. Many diners even take a sip directly from the bowl."

This dish has also fascinated foreign chefs. Chris Fong - a Singaporean chef, founder of Oryz, a Michelin-recommended restaurant - has added bun cha to the restaurant's Vietnamese menu.

According to him, the magic of bun cha comes from the grilled pork skin, which is soaked in fish sauce.

Five bun cha restaurants recommended by Michelin Guide when visiting Hanoi include Bun cha Chan (Mai Hac De), Bun cha Huong Lien (Le Van Huu), Bun cha Ta (Nguyen Huu Huan), Bun cha Dac Kim (Hang Manh), and Tuyet bun cha 34 (Hang Than).

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Source: https://tuoitre.vn/bun-cha-la-mon-an-bieu-tuong-cua-ha-noi-20250324102051183.htm