Bún chả, a dish originating from Northern Vietnam, is the most enduring street food in Hanoi and can be considered one of the signature specialties of the city’s cuisine. Renowned not only domestically, bun cha has also captivated international visitors and is constantly mentioned. Join Blue Velvet as we delve into this dish and discover the simplest way to prepare it.
Bún chả – What is it?
There is no precise record of bún chả’s origin, nor is it known who created this dish. For generations, Hanoians have been familiar with bun cha and consider it an indispensable part of their daily culinary life.
Bún chả consists of three main components: dipping sauce, grilled pork patties, and vermicelli noodles. The success of a bun cha dish largely depends on the dipping sauce. The bún chả dipping sauce is a harmonious blend of sour, spicy, salty, and sweet flavors, achieved by carefully balancing fish sauce, vinegar, sugar, garlic, and chili peppers. The amount of each ingredient varies according to the individual’s preference, and a papaya and carrot salad is often added to the dipping sauce bowl.
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The grilled pork patties come in two varieties: patties and minced patties. Pork patties are typically made from pork belly for optimal tenderness and sweetness, while minced patties are shaped into round balls about the size of a quarter of a palm, marinated, and grilled over glowing charcoal. Bun cha traditionally uses bún con (thin rice noodles), but nowadays, bún rối (loosely bundled rice noodles) is more common.
While bún chả can be enjoyed at any time of day, Hanoians typically savor it for lunch. This preference is considered a unique aspect of the culinary art of the ancient capital. Sitting on plastic chairs on the sidewalk, slurping down a plate of white, soft vermicelli noodles alongside a warm, reddish-yellow bowl of dipping sauce has become a familiar sight for Vietnamese people.
The rich flavor of the carefully marinated grilled pork, infused with the alluring aroma of charcoal, is complemented by the soft vermicelli noodles, fresh vegetables, and the tangy, savory dipping sauce. This harmonious blend creates an exquisite culinary experience that leaves an indelible mark on one’s taste buds.
To fully appreciate bún chả, one must follow the Hanoian way. Locals often advise that the proper way to enjoy bún chả is to accompany it with an assortment of fresh greens like lettuce, herbs, and perilla. Take a bite of vermicelli noodles, dip it in the dipping sauce filled with grilled pork, add some fresh vegetables, and savor the symphony of flavors that unfolds.
In 2016, the bún chả dinner shared by US President Barack Obama and chef Anthony Bourdain in Hanoi created an extraordinary buzz. Two renowned figures, one from the world of politics and the other from the culinary scene, came together over the humble yet flavorful dish of bun cha. For weeks after, newspapers both domestic and international continued to discuss the meal and the remarkable taste of this simple bún chả.
How to Make Bún chả
Ingredients
- 300g fresh vermicelli noodles
- Fresh vegetables: cilantro, bean sprouts, lettuce, banana blossom, perilla, cucumber
- 300g pork (from shoulder or belly)
- 150g pork fat
- 1 shallot
- 4-5 cloves of garlic
- 1-2 chili peppers (to taste)
- 1 egg
- 2-3 tablespoons of fish sauce
- 1 tablespoon of sugar
- Cooking oil
- Vegetables: papaya, carrots
- Black pepper
Tips for choosing fresh and delicious ingredients:
Papaya and carrots: Choose ones that are brightly colored and not too ripe. Overripe papaya can be soft and lose its crunch. Medium-sized carrots are a good choice; too large ones may have lost their fresh flavor.
Pork: The best pork for bún chả is pork belly or shoulder. The meat should be soft and have enough elasticity when you press on it lightly. Also, buy meat from a reputable source to ensure quality.
Fresh vegetables: Choose fresh, crisp vegetables that are not wilted or discolored. Wash vegetables before using to remove any dirt or impurities. Finally, buy vegetables from a reputable source.
Instructions
Marinate the meat
- Wash the pork and pork fat, pat them dry, and slice them thinly. For the patties, choose pork belly and mince it.
- Make a seasoning mixture by blending shallots, garlic, chili peppers, egg, fish sauce, and sugar.
- Mix the meat and patties with the seasoning mixture and marinate in the refrigerator for at least 2-3 hours or overnight to allow the meat to absorb the flavor.
Tips: Use a sharp knife to slice the meat thinly and evenly. You should also prepare a grinder to mince the patties, shallots, and garlic. This step is crucial for creating the rich flavor of Hanoi bun cha.
Prepare the vegetables
- Peel the carrots and papaya using a peeler or a small knife.
- Wash the carrots and papaya under cold water to remove dirt and impurities. Next, slice the carrots and papaya into thin slices or strips using a knife.
Tips: If you want to soften and flavor the vegetables, you can soak them in vinegar for about 10-15 minutes. This process helps to prepare the vegetables in a delicious and flavorful way.
Prepare the garlic and chili peppers
- Peel the garlic, then mince it to make a smooth garlic mixture.
- If you want a spicy dipping sauce, you can add chili peppers after removing the seeds and chopping them into small pieces.
- Be sure to wash your hands thoroughly after handling garlic and chili peppers to avoid irritation.
Tips: To avoid irritation, wear gloves when handling chili peppers and wash your hands with warm water afterward. You should also choose fresh, flavorful chili peppers and garlic to get the best flavor.
Grill the meat
- To grill the meat, first prepare the marinated meat. Take the marinated pork out of the refrigerator and let it come to room temperature for about 15-30 minutes before grilling. This will help the meat cook evenly and avoid being cold on the inside.
- Preheat the grill or oven. If using a charcoal grill, wait until the charcoal is burning hot and place a grill grate over the fire. Place the marinated meat pieces on the grill grate or on the oven grill.
- Start grilling and cook for 2-4 minutes per side of the meat. Turn frequently to ensure even grilling. When the meat is cooked through, has a beautiful golden color, and is fragrant, remove it from the grill or oven.
Tips: Using a charcoal grill is a good option to create a distinctive flavor. Also, make sure the grill grate is clean and oiled before grilling to prevent the meat from sticking.
Make the dipping sauce
- To make the dipping sauce, first combine the minced garlic and chili peppers in a small bowl. Depending on your personal preference, you can adjust the amount of chili peppers to make the dipping sauce as spicy as you like. Then, add sugar and fish sauce to the bowl.
- The usual ratio of sugar to fish sauce is 1:3 (1 tablespoon of sugar to 3 tablespoons of fish sauce), but you can adjust this ratio to your own taste. Start with a little sugar, then taste and adjust the sweetness of the dipping sauce to your liking.
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Next, add a little warm water to the bowl and stir until the sugar is completely dissolved and the dipping sauce has a strong flavor.
Tips: Fish sauce is a crucial ingredient in the dipping sauce, so choose a high-quality fish sauce for the best flavor. If you like, you can add herbs like coriander or basil leaves to the dipping sauce for extra aroma and freshness.
Prepare the fresh vegetables
- First, wash the vegetables thoroughly in cold water to enhance their crispness and freshness, and keep them fresh for longer. After washing, drain the water from the vegetables using a colander.
- Once drained, cut the vegetables into bite-sized pieces. This helps distribute the flavor of the vegetables evenly throughout each bite and makes them easier to eat.
- After preparing the vegetables, arrange them on a plate in a balanced and visually appealing way. You can arrange the different types of vegetables in a decorative pattern or simply pile them on top of each other.
Tips: If possible, you can store the vegetables in the refrigerator for 15-30 minutes before serving. Cold vegetables will maintain their crispness and freshness better when combined with the hot bun cha.
How to enjoy Bún chả
To enjoy bún chả the traditional way, Hanoians recommend having it with a variety of fresh vegetables like lettuce, banana blossom, perilla, bean sprouts, coriander, and cucumber to create a balance of flavors, add variety to the dish, and provide high nutritional value.
Before eating bún chả, stir the seasonings in the dipping sauce bowl thoroughly. This helps ensure that each piece of meat, patty, and dipping sauce is infused with the distinctive flavor of the seasonings.
Traditionally, Hanoians enjoy bun cha in two ways: bún chả chấm (dipping) and bún chả chan (mixed):
- Bún chả chấm (dipping): This is for those who prefer the traditional way of eating. It’s the most common way for people in the capital to enjoy bun cha. They take individual strands of vermicelli noodles and dip them one by one into the sweet and sour fish sauce along with fresh, crisp vegetables to savor the unique flavor of the fish sauce combined with the meat patties. This way of eating is perfect for those who enjoy a balanced and harmonious flavor with a variety of tastes.
- Bún chả chan (mixed): This is for those who prefer a unique and unconventional way of eating. It involves using a separate bowl to combine the dipping sauce and other ingredients, then mixing them all together. Alternatively, you can mix the vermicelli noodles directly into the larger dipping sauce bowl. This way of eating is ideal for those who enjoy a bolder and more savory flavor.
Overall, both ways of eating bún chả offer a unique and delicious dining experience. The choice between bún chả chấm and bún chả chan usually comes down to personal preference and how you perceive the flavors. If you are a passionate bún chả enthusiast, you can try both methods. This will definitely give you a diverse experience in enjoying this dish.
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