Bun cha — Hanoi, Vietnam

Bún chả is a Vietnamese dish of grilled pork and noodles, whose origin is said to be Hanoi, Vietnam. Bún chả is served with fatty grilled pork (chả) on a plate of white rice noodles (bún) and herbs, all accompanied by a sauce. This dish was described in 1959 by Vietnamese culinary writer Vu Bang (1913-1984), who described Hanoi as a city "fascinated by bún chả". The first bún chả restaurant in Hanoi was located on Gia Ngư Street, in the Hoàn Kiếm district, in Hanoi's Old Quarter. Bún chả originated in Hanoi and remains very popular throughout Vietnam. Although non-Vietnamese often believe there is a connection between bún chả and bún thịt nướng, a southern Vietnamese dish composed of vermicelli noodles and grilled pork skewers, these two dishes are completely distinct, both culinarily and culturally. The origin of the dish is unknown, but one story tells that it was created by a grill master in the late 19th or early 20th century in Hanoi. The dish has French influences from the period of French colonialism, such as the techniques used to make the ground pork patties. The Bún Chả Hương Liên restaurant in Hanoi became famous after American President Barack Obama dined there with chef Anthony Bourdain during his visit to Vietnam in May 2016. Bún chả is composed of many ingredients, among which: Meat: ground pork shoulder to make meatballs, pork belly. The meat is skewered or placed between grates, then grilled over charcoal. Rice vermicelli Dipping sauce: fish sauce diluted with sugar, [lime juice], vinegar, broth, crushed garlic, chili, etc. Pickled vegetables: green papaya (or carrots, onion, kohlrabi). Fresh herbs: lettuce, Láng basil, rice herb (ngổ), soybean sprouts, Vietnamese balm (kinh giới). Accompaniments: crushed garlic, crushed chili, vinegar, ground pepper, sliced limes. --- Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q50634) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.