How to make Bun cha Hanoi

How to make bun cha Hanoi

Hanoi is one of my favorite destinations in Vietnam. Not only did I get to meet bun cha Hanoi, a delicious grilled pork and noodle dish with peanut sauce, I also got to visit the beautiful capital city where bun cha Hanoi came from!

Where bun cha hanoi comes from

Although bun cha Hanoi is a typical dish in Vietnamese food, it originates from the capital city of Vietnam-Hanoi. If you’re a buncha Hanoi lover like me, then put bun cha Hanoi on your list when you visit this beautiful city!

The streets of hanoi bun cha Gia long (bun cha noodle shop in Huyen Nhuan district). Going to local markets and eating street food is one of my favorite things to do when visiting a new place. Bun Cha Gia Long (located in the district of Thu Duc, Hoc Mon) was one of my most memorable places as I got to eat bun cha at its birthplace.

Bun cha Hanoi

Bun cha Hanoi (with boiled bun Rieu noodles) cooked in front of you. The restaurant is very popular among local Vietnamese people and tourists, so it’s best to get there early or make a reservation beforehand! The restaurant serves bun cha with rice vermicelli instead of a regular bun, probably to help distinguish their dish from other food stalls nearby.

Bun Cha Hanoi at Banh Mi Truyen Thong Hai Phong (near the Old Quarter of Hanoi) I came across this place when strolling through the streets near Hoan Kiem Lake one afternoon. There were many street vendors, but this place stood out because of the bun cha Hanoi sign. Bun Cha Hanoi (with boiled bun Rieu noodles) cooked in front of you.

I loved everything about this place! The staff was super friendly, and they actually gave me a recipe for bun cha Hanoi on my way out. Bun Cha Pho Hue (in Pham Ngu Lao street) bun Cha Pho Hue is one of the most well-known places to eat bun cha in Vietnam, as evidenced by its long line of people waiting outside the restaurant every time I walked by. Also located near Hoan Kiem Lake, this place serves bun cha with rice vermicelli instead of the regular bun like Bun Cha Gia Long does.

Where to eat bun cha in ho chi minh city

The best time to visit Bun Cha Huong Lien is in the afternoon when they open for lunch at 11 AM sharp. There were several people ahead of us in line when we arrived at 11 AM, but the line started moving really quickly, so I recommend you get there early to avoid any lines bun Cha Hanoi (with boiled bun Rieu noodles).

This location is always crowded with both locals and tourists. We ate bun cha here twice during our stay because it was that good! Bun Cha Ha Noi (in Huynh Thuc Khau street) bun Cha Ha Noi is a famous bun cha restaurant in Ho Chi Minh city known for its delicious grilled pork patties in addition to their bun cha noodle dish.

You’re bound to come across one of the restaurant’s locations while strolling around town.

Where to eat bun cha in hoi an

What I love most about bun cha Ha Noi is the grilled pork chop bun. The restaurant, which serves bun cha with rice vermicelli instead of a regular bun, is also one of the cheapest places on this list! One thing that’s great about eating in Hoi An is that the bun cha noodles here are a little bit different from what you’d find in Hanoi.

Bun Cha Hanoi (with boiled bun Rieu noodles) bun Cha Hanoi offers rice vermicelli and bun cha, so I recommend getting both for a full experience! This place also has one of my favorite grilled pork chops ever―I highly recommend it! One of my favorite things to do when visiting a new place is going to its local markets and eating street food.

bun cha Hanoi

How to make bun cha Hanoi?

Ingredients

5 bunches of fresh rice vermicelli (500 grams)

30 grams of dried shrimp

15 cloves garlic, crushed marinade for bun cha pork patties 1 tablespoon fish sauce

1 teaspoon sugar

3 tablespoons cooking oil bun Cha Hanoi is a very popular dish in Vietnam. It’s served with boiled bun rieu noodles, which are made using tapioca starch and water. The taste is quite unique compared to regular bun or noodles.

I always order bun cha Hanoi whenever I visit Vietnam because the pork chops here are really delicious! They’re grilled until they’re crispy on the outside but tender inside. Also, some restaurants serve their bun cha with a fried egg on top―it’s one of my favorite things to order!

Cooking Instructions

  1. Bring a pot of water to a boil over medium-high heat. Add the bunches of rice vermicelli and cook them for 3-5 minutes until soft. Drain the water, then add the noodles back into the pot and put it on a dry surface with low heat.
  2. Heat a large pan over medium heat. Add 2 tablespoons of cooking oil to the pan, then add 5 cloves of garlic when hot and fry them until fragrant (about 30 seconds). Add 25 grams of dried shrimp, 25 grams of marinated pork patties, 1 tablespoon fish sauce, and 1 teaspoon sugar to the pan once fragrant.
  3. Once everything is cooked (5-10 minutes), remove all ingredients from the pan and place them on a plate.
  4. Add another 2 tablespoons of cooking oil into the pan, then add 5 cloves of garlic, marinated pork patties, dried shrimp, and 25 grams of grilled pork chops (optional) back to the pan once fragrant. Fry all ingredients for 3-5 minutes until cooked through.
  5. Take bun Cha Hanoi noodles and divide them into 2 servings (eat half now and take the other half home with you). Divide all ingredients from step 4 into two bun cha sets.
  6. To eat bun cha, cook bun Cha Hanoi noodles in boiling water for 5-10 seconds before adding them to your serving bowl(). Top bun cha with grilled pork chops, marinated pork patties, dried shrimp, fried garlic chips, and a small ball of hoisin sauce.

Tips and Tricks on how to make bun cha Hanoi

– Bun Cha Hanoi is best eaten with boiled bun Rieu noodles (Bun Rieu Cua). This is not the same as a regular bun or pho noodles! Regular bun will fall apart in the broth if it remains too long. I recommend cooking bun Rieu noodles fresh each time so that they won’t go soggy. If you’re having difficulty finding bun rieu noodles, you can substitute them with cooked pho noodles if needed.

– Bun Cha Hanoi’s meat marinade uses dried shrimp. Dried shrimp have a very intense flavor! I recommend adding pork patties to your bun Cha Hanoi so that it doesn’t taste too “shrimpy.” Once everything is cooked through, fry them in the pan with fresh garlic (so they won’t be bitter) and sugar until golden brown before adding bun Cha Hanoi’s meat marinade ingredients into your bun Cha bowl.

– When making bun cha as an appetizer for more than 3 people, make bun cha’s meat marinade instead of mixing all the ingredients yourself. Using bun Cha meat marinade saves you time because it’s already mixed properly. Also, when making bun cha for more than 3 people, you can serve the bun Cha meat marinade with boiled bun Rieu noodles instead of adding grilled pork chops and dried shrimp to the noodles later on (like in step 3).

– You can also fry your bun Cha Hanoi’s meat marinade instead of grilling them! Fry Bun Cha Hanoi’s meat marinade in a pan until they’re brown and crispy before putting them into your bun bowl. This is usually done at Bun Cha restaurants so that the fried ingredients are crunchy!

– Try frying an egg and placing it on top of your bun cha as well! It tastes so delicious and really completes bun cha Hanoi! Some bun Cha restaurants serve bun cha with fried quail eggs on top, but at Bun Cha Huong Lien I only see bun cha served with regular chicken eggs.

– To eat bun cha Hanoi, add some noodles into your bowl before putting bun Cha Hanoi’s meat marinade on top. Add each component of the dish in order: bun rieu noodles, grilled pork chop (if you’re using it), fried garlic chips from dried shrimp (Dried shrimp can be saved to fry later and used for other dishes!), dried shrimp, marinated pork patties… Then finish off by adding a small ball of hoisin sauce to your bowl!

– Bun Cha Hanoi’s meat marinade has a strong flavor. You can make bun Cha Hanoi and not add bun Cha’s meat marinade to your bun bowl if you’re looking for something lighter! Make sure to fry bun cha’s meat marinade in oil before adding them into your bun bowl so that they don’t taste too “shrimpy.”

– Bun Cha Hanoi tastes best when it is eaten with boiled bun Rieu noodles (Bun Rieu Cua). Regular bun will fall apart in the broth if it remains too long.

– Do not use regular bun or pho noodles when making bun cha because regular bun will fall apart in the broth if it remains too long. I recommend cooking bun Rieu noodles fresh each time so that they won’t go soggy. If you’re having difficulty finding bun rieu noodles, you can substitute them with cooked pho noodles if needed.

– Dried shrimp have a very intense flavor! I recommend adding pork patties to your bun Cha Hanoi so that it doesn’t taste too “shrimpy.” Once everything is cooked through, fry them in the pan with fresh garlic (so they won’t be bitter) and sugar until golden brown before putting bun Cha Hanoi’s meat marinade ingredients into your bun bowl.

bun cha Hanoi

How do you eat bun cha in hanoi

Bun Cha Hanoi is usually served with bun Rieu noodles and bun cha’s meat marinade. All components of bun Cha are placed into the bowl in order: bun Rieu, grilled pork chop (if you’re using it), fried garlic chips from dried shrimp (Dried shrimp can be saved to fry later and used for other dishes!), dried shrimp, marinated pork patties… Then finish off by adding a small ball of hoisin sauce to your bowl!

– To eat bun cha Hanoi, add some noodles into your bowl before putting bun Cha Hanoi’s meat marinade on top. Add each component of the dish in order: bun rieu noodles, grilled pork chop (if you’re using it), fried garlic chips from dried shrimp (Dried shrimp can be saved to fry later and used for other dishes!), dried shrimp, marinated pork patties… Then finish off by adding a small ball of hoisin sauce to your bowl!

– Bun Cha Hanoi’s meat marinade has a strong flavor. You can make bun Cha Hanoi and not add bun Cha’s meat marinade to your bun bowl if you’re looking for something lighter! Make sure to fry bun cha’s meat marinade in oil before adding them into your bun bowl so that they don’t taste too “shrimpy.”

– Bun Cha Hanoi tastes best when it is eaten with boiled bun Rieu noodles (Bun Rieu Cua). Regular bun will fall apart in the broth if it remains too long.

– Do not use regular bun or pho noodles when making bun cha, because regular bun will fall apart in the broth if it remains too long. I recommend cooking bun Rieu noodles fresh each time so that they won’t go soggy. If you’re having difficulty finding bun rieu noodles, you can substitute them with cooked pho noodles if needed.

– Dried shrimp have a very intense flavor! I recommend adding pork patties to your bun Cha Hanoi so that it doesn’t taste too “shrimpy.” Once everything is cooked through, fry them in the pan with fresh garlic (so they won’t be bitter) and sugar until golden brown before putting bun Cha Hanoi’s meat marinade ingredients into your bun bowl.

– To eat bun cha Hanoi, add some noodles into your bowl before putting bun Cha Hanoi’s meat marinade on top. Add each component of the dish in order: bun rieu noodles, grilled pork chop (if you’re using it), fried garlic chips from dried shrimp (Dried shrimp can be saved to fry later and used for other dishes!), dried shrimp, marinated pork patties… Then finish off by adding a small ball of hoisin sauce to your bowl!

– It’s very important to let the components of bun Cham settle into the broth for 5 minutes before eating bun Cha Ha Noi so that bun Rieu noodles soak up all the flavors of bun cha’s meat marinade.

– Bun Cha Hanoi is best eaten with boiled bun Rieu noodles (Bun Rieu Cua). Regular bun will fall apart in the broth if it remains too long.

– Bun Cham’s meat marinade has a strong flavor. You can make bun Cha Hanoi and not add bun Cha’s meat marinade to your bun bowl if you’re looking for something lighter! Make sure to fry bun cha’s meat marinade in oil before adding them into your bun bowl so that they don’t taste too “shrimpy.”

– Cha Hanoi tastes best when it is eaten with boiled bun Rieu noodles (Bun Rieu Cua). Regular bun will fall apart in the broth if it remains too long.

– Do not use regular bun or pho noodles when making bun cha, because regular bun will fall apart in the broth if it remains too long. I recommend cooking bun Rieu noodles fresh each time so that they won’t go soggy. If you’re having difficulty finding bun rieu noodles, you can substitute them with cooked pho noodles if needed.

The best way to eat bun cha Hanoi

  1. Bun Cha is a Vietnamese dish that consists of noodles, herbs, and grilled pork
  2. The ingredients for this dish are typically served with sliced cucumbers, bean sprouts, and fresh herbs
  3. To make the noodles, you will need to cook them in boiling water until they are soft
  4. You will then want to add the sauce, which includes fish sauce, sugar, garlic powder (or minced garlic), chili flakes, or hot pepper flakes
  5. Once your noodles are cooked, you can top it with the meat and vegetables as well as garnishes like cilantro leaves and roasted peanuts
  6. After topping your bun cha Hanoi with all of these ingredients, serve it immediately before adding any additional garnishes or sauces so that everything stays together in one bite!

bun cha Hanoi

Nutrition Facts about this traditional Vietnamese dish

Bun Cha Hanoi is delicious and fairly healthy for a meal.

– In one bun cha Hanoi dish, you can eat around 300 calories, 12 grams of fat (2 of which are saturated), 41grams of carbs (5 being dietary fiber), 28 grams of protein.

– bun Cha Hanoi is a low carbohydrate meal and contains the major nutrient of Vitamin A.

– Bun Cha Hanoi also has some iron in it that can help prevent anemia and keep you healthy!

– Bun Cha Hanoi is also high in calcium which can help build strong bones and teeth, as well as Vitamin C helps with the absorption of iron, so bun Cha Hanoi can be a great meal for any age!

– Bun Cha Hanoi is also low in Saturated Fat and Cholesterol.

– Bun Cha Hanoi does have a fair amount of sodium but not enough to make it an unhealthy dish. If you are looking to reduce your salt intake, then this might not be the dish for you!

Additional things to keep in mind about bun Cha’s nutrition facts

– Bun rieu noodles are made from ground rice flour and tapioca starch, they don’t contain protein or fiber-like wheat noodles do so bun Rieu noodles are typically not a good idea if you’re looking to get more protein in your diet.

– Bun Cha Hanoi is high in sodium, which means that bun cha may not be the best dish for people with high blood pressure or cardiovascular problems.

Conclusion on bun Cha Ha Noi

Bun Cha Hanoi is a fairly healthy meal that can be made easily at home. It is high in Vitamin A, which aids in fighting off infection and also helps with eyesight, bone structure, and skin health.

Bun Cha Hanoi is low in saturated fat and cholesterol as well as being high in calcium which assists with building strong bones! Bun Cha Hanoi also has protein which is essential to every diet.

Bun Rieu noodles do not contain a lot of fiber or protein, but bun Cha meat does have enough protein to make it an adequate source for those looking to get more protein into their diets without having to eat something like beef (which contains fats not wanted by many).

Bun cha Hanoi is a delicious meal that can be made with a variety of vegetables and meats to make your perfect bun cha bowl!

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