Dish · vietnamese
Bun Cha
Grilled pork patties and pork belly slices served in a bowl of sweet-sour fish sauce dip alongside cold rice vermicelli and herbs, assembled bite by bite.
Where it comes from
The dish is associated with Hanoi, where charcoal-grilled pork stalls have sold it as a lunch dish for generations, distinct from the sweeter, more elaborate versions found further south.
What cooks argue about
Cooks argue over the dip's ratio: more sugar for a sweeter dip that softens the pork's char, or more fish sauce and vinegar for a sharper dip that cuts the fat.
Versions
Nobody has published a bun cha here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
carrot