Bún chả (Vietnamese: [ɓǔn ca᷉ː]) is a Vietnamese dish of grilled pork and noodle, which is thought to have originated from Hanoi, Vietnam. Bún chả is served with grilled fatty pork (chả) over a plate of white rice noodle (bún) and herbs with a side dish of dipping sauce. The dish was described in 1959 by Vietnamese food writer Vu Bang (1913–1984) who described Hanoi as a town "transfixed by bún chả." Hanoi's first bún chả restaurant was on Gia Ngư, Hoàn Kiếm District, in Hanoi's Old Quarter.
|Place of origin||Vietnam|
|Region or state||Hanoi|
|Main ingredients||Rice vermicelli, grilled pork, fresh herbs, nước chấm|
Bún chả is made up of many ingredients, which include:
- Meat: minced pork shoulder to make meatball, pork belly.
- Rice vermicelli
- Dipping sauce: diluted fish sauce with sugar, lemon juice, vinegar, stock, crushed garlic, chilli, etc.
- Pickled vegetables: green papaya (or carrots, onion, kohlrabi).
- Fresh herbs: cabbage, Láng basil, rice paddy herb (ngổ), beansprout, Vietnamese balm (kinh giới).
- Side dishes: crushed garlic, crushed chilli, vinegar, grinded pepper, sliced limes.
- Daniel Hoyer (194), Culinary Vietnam, Gibbs Smith, p. 102, ISBN 978-1-4236-0320-7, retrieved 21 January 2011
- Thanh Nien A bún chả that could wake the dead – Resurrecting a dead writer’s dream meal in Ho Chi Minh City 2 March 2012
- Ann Lee The Little Saigon Cookbook "Bún chả"
- Andrea Nguyen Into the Vietnamese Kitchen "Bún chả"
- "How to make Hanoi bun cha" (in Vietnamese). Nghệ thuật ẩm thực. Archived from the original on 22 June 2015. Retrieved 23 June 2015.
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