Bun Cha (Grilled Chopped Meat And Rice Vermicelli)

Thạch Lam wrote poetry-like prose to describe the attractiveness of baskets of bun cha in Ha Noi streets in the 1930’s: “When you are hungry and sitting down-wind, you smell the aromatic smoke of grilled chopped meat, you’ll be very much likely to become a poet.

Blue smoke spirals up like a misty veil on the mountain side; fat sizzles on burning coal and the bamboo fan gives the sounds like those coming from the moving branches of a tree.

The meat for making chả is of two types: for chả băm (grilled chopped meat), people use lean shoulder of pork and for chả miếng (grilled meat piece), they use belly pork. The meat is pressed between two bamboo slats, and then grilled on a small box of burning charcoal. The huckster slightly fans the flame with a small bamboo fan, just enough for the meat to be done to a turn without being burned and losing its flavor.

Bun Cha Hanoi

Bun in this dish is different from other kinds and it should be thin strands made into small rolls. The vermicelli is placed on a small tray covered with green banana leaves, in a corner of which there is some cabbage, lettuce, coriander, perilla ocymoides, cockscand mint, and particularly basil grown in Láng village. The sauce must be well-prepared with fish sauce, sugar, lemon, garlic, chili and pepper in such a manner that is neither too salty nor too sour.

Bun Cha Hanoi

The preparation of the sauce to be served with bun cha is in fact a culinary art. In the past, this specialty in Hà Nội was sold by hucksters in the streets or markets. Now it is sold everywhere, at many stalls. People no longer use bamboo slats but steel-grids and the vermicelli is not the same as in the past. Bún chả has partially lost part of its past charm.