Dishes · A classic of Vietnamese · Hanoi
Bún chả
Grilled pork patties and pork belly in a warm, sweet-sour fish sauce dressing, with cold rice noodles and herbs.
What makes it bún chả
- Two kinds of pork — minced patties and sliced belly — grilled over charcoal.
- Served in a bowl of thinned nước chấm with pickled green papaya or carrot.
- Cold bún noodles and a plate of herbs on the side.
Where it comes from
Hanoi's lunch. Around midday the pavements fill with smoke from small charcoal grills, and the pork goes straight from the grill into bowls of dressing. It's eaten dipping: noodles and herbs from their plates into the bowl, a mouthful at a time.
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Start your own bún chảNo one here has made bún chả yet. Start it as v1, and every version after is an experiment the next cook can learn from.
