Bun cha
Along with pho, bun cha is a dish that represents the quintessence of Hanoi cuisine, as described by Vu Bang as “Eat one bite and remember it for the whole year”. The American news site CNN praised: “Under the sweltering summer heat, dropping the white, soft, cool noodles into the dipping sauce will give anyone who has ever enjoyed it a unique and unforgettable taste”.
A full portion of Bun Cha includes noodles, grilled pork patties, dipping sauce and raw vegetables such as lettuce, herbs, perilla... Grilled pork patties come in two types: pork patties and pork balls, which are elaborately prepared by the skillful hands of the chef. The unique feature of this dish lies in the dipping sauce. The dipping sauce will be placed together with the grilled pork patties, with green papaya or carrots added. The taste of the dipping sauce must be sour, spicy, salty, and sweet from ingredients such as vinegar, fish sauce, sugar, chili, and garlic to be called the right standard of Bun Cha Hanoi.
Bun cha is a dish that represents the quintessence of Hanoi cuisine.
Vermicelli with tofu and shrimp paste
Bun dau mam tom has "bombed" many eating places from North to South, but if you want to eat it with the most authentic taste, you can only eat it in Hanoi. A full plate of bun dau mam tom now includes vermicelli, fried tofu, green rice sausage, fried spring rolls, stuffed intestines, and pork leg. Bun dau mam tom is also served with vegetables such as cucumber, raw vegetables, perilla...
The soul of this dish is shrimp paste. Delicious shrimp paste will enhance the flavor of the dish and make diners' taste buds explode when enjoying it. The bowl of shrimp paste is poured with hot oil, then squeezed with kumquat, chili and a little sugar and then whipped with chopsticks. Dip each ingredient in shrimp paste and eat with cucumber slices, raw vegetables mixed together deliciously, making diners fascinated with this delicious dish.
The only place to eat the most delicious and authentic Bun Dau Mam Tom is in Hanoi.
Bun thang
Bun thang is known as a long-standing original specialty of Hanoi. The ancient Hanoians skillfully processed leftover food after Tet into an elaborate and sophisticated noodle dish. Regarding the meaning of the name Bun thang, many people believe that it comes from the way the ingredients are presented in a bowl similar to the form of a medicinal decoction in Oriental medicine. In fact, according to culinary researchers, "thang" in Chinese means soup, Bun thang means noodles served with soup. The broth of Bun thang is clear and sweet, simmered from shrimp, pork bones or chicken bones.
The dish consists of many ingredients such as vermicelli, shredded chicken, fried eggs, shredded pork sausage, sliced shiitake mushrooms, shredded shrimp floss, pickled radish, salted eggs... arranged in each corner of the bowl to create beautiful color blocks. When enjoying, diners often add coriander, Vietnamese coriander, green onions, vinegar, garlic, chili and a little shrimp paste.
Bun thang is known as a long-standing original specialty of Hanoi.
Snail noodle soup
In Hanoi, Bun Oc has many versions such as hot or cold, dipping or pouring, but they all have in common the delicious crunchy snails and the characteristic sour broth. This dish is not too fussy, simply has fatty, crunchy snails, clear, rich broth and a little vinegar to bring out the aroma.
Bun oc usually has to be large snails boiled just right, when eaten, it has a chewy, crispy and fatty texture. In particular, hot bun oc uses vermicelli noodles, while cold bun oc is eaten with vermicelli leaves. When eating, diners will add chili, shrimp paste and raw vegetables. Nowadays, the bowl of bun oc has been "varied" with toppings such as fried tofu, nem tai, pork sausage...
In Hanoi, vermicelli with snails has many different versions.
Bun moc
Many people believe that the name of the dish “bun moc” originated from Moc village, now Nhan Chinh (Thanh Xuan district, Hanoi). However, many other opinions think that “moc” is the name of the raw pork balls dropped into the pot of noodles and it is associated with the pork sausage making profession in Hanoi.
A standard bun moc dish is one where the meatballs are crispy and delicious, seasoned just right, made from finely ground pork with a natural pink color from the meat. To enhance the flavor, many places add shiitake mushrooms, wood ear mushrooms, minced meat, and pepper to the meatballs. Bun moc has many versions such as served with bamboo shoots, pork ribs, etc., but the standard broth must always be clear and sweet from the bones.
Bun moc is associated with the sausage making profession in Hanoi.
Bun bung
Bun bung is a popular dish of Hanoians. No one knows exactly when it appeared, but in the 1990s, this noodle dish was sold on the sidewalks of the capital.
This dish includes vermicelli, broth made from pork bones served with pig's feet, pork ribs, meatballs, elephant ear, tomatoes... The meat filling is marinated with turmeric, making it both beautiful and soft. The slightly cloudy broth is rich in the taste of meat and bones, has a delicious sour taste and a shiny red-yellow scum. In particular, the vermicelli dish cannot lack spongy elephant ear soaked in the sweetness of the long-cooked broth.
Bun bung is a popular dish of Hanoi people.
