Bun cha is believed to have been created in the early 20th century and has since become an iconic and beloved dish in Vietnamese cuisine. The exact origin story of bun cha is not well-documented, but it is believed to have developed as a street food dish in Hanoi. Hanoi is known for its vibrant street food culture, and bun cha quickly gained popularity among locals and visitors alike.

Prep Time30 minsCook Time30 minsTotal Time1 hr

AuthorPeterYields2 ServingsHalf (1 Serving)Default (2 Servings)Double (4 Servings)Triple (6 Servings)CategoryBarbecue, Meat, Pork

Meat need to marinate for at least 30 minutes.

Ingredients

Marinade

 600 g pork belly

 100 ml water

 1 tsp lemongrass

 5 g five spice(vietnamese version, not chinese)

 1 large onion(sliced)

 5 garlic(sliced)

 1 tbsp oyster sauce

 1 tbsp fish sauce

 4 tbsp brown sugar

 1 tsp sesame oil

 ½ tsp salt

Nuoc Cham Sauce

 1 tbsp fish sauce

 1 tbsp rice vinegar

 1 tbsp lime juice

 2 tbsp hot water

 1 minced garlic

 1 ½ tbsp sugar

 chili flakes(optional)

Bun cha is traditionally eaten by combining the noodles, grilled pork, and fresh herbs in a bowl and then dipping them into the nuoc cham sauce. The dish is known for its balance of flavors and textures, with the smoky and savory pork complemented by the freshness of the herbs and the tanginess of the dipping sauce.