Everything About " BÚN CHẢ "
Just like bun bo Hue, another dish on this list that’s not from Saigon, but this time rather from Hanoi, is bun cha
The reason I included it on this Saigon food article is because I simply love it – if there’s ever a restaurant with a country wide Vietnamese food menu, I would proba- bly jump at bun cha
When I visited Hanoi, years ago back in 2010 or so, I had bun cha at one of the most well known spots, and it blew my mind with how good it was
For years I dreamed about another bowl of bun cha, until finally I returned to Viet- nam this time-round, and I needed to satisfy my craving
Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew
The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal
A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything
The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermi- celli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat
Bun cha is an absolute sensational dish, and if you don’t visit Hanoi, even though that’s definitely where the best is, you can still try it in Saigon.
