Bún chả is the perfect blend of rice noodles, roast pork and sour and spicy fish sauce. This cuisine originates from the northern part of Vietnam and is also one of the characteristics of Hanoi's diet.
Bún chả consists of rice noodles and char-grilled pork. The northern Vietnamese cuisine is served with sour, spicy and salty tart. It is a relatively old rice noodle in Hanoi and a typical representative of Hanoi's ancient city cuisine. The northern Bún chả is slightly different from Bún chả in central and southern Vietnam, mainly because the taste of the sauce is slightly lighter.
Bún chả has two types of pork meatballs and pieces of meat. Depending on the preference of the food, sometimes the customer chooses only one of them. Pork meatballs are made from chopped lean pork and mixed with salt, pepper, fish sauce, sugar, chopped dried onions, vegetable oil or water fat, and then kneaded into a sphere. Depending on the freshness of the meat, if the meat looks a bit dry, add a little oil to make the meat easier to stick. The traditional choice is to use thin shoulder meat for roasting because the thin shoulders are strong but not as soft as the thighs.
pieces of meat are usually served with simmered meat or bacon, then sliced and marinated with spices similar to pork balls. The marinated meat is placed on a skewer or grate and roasted on charcoal. When the meat is cooked, mix a bowl of fish sauce and sweet and sour flavor together with papaya, green papaya or carrot. A bowl of fish sauce can also be eaten with rice noodles and raw vegetables.