Obama and “bun cha” are among the
two most popular keywords to be searched these days. After the event when Obama
– President of the United States during his short visit in Vietnam having
dinner with $6 noodles, Bun cha Hanoi has become a very special dish known by
many many people in the world. Despite some criticisms against Obama’s presidential
status not to be in line with the image of sitting in a local store having
beer and street food, it is the fact
that Obama knew what he was eating, how charming it was. Importantly, having
street food is the fastest way to well understand people of the country that
you’ve arrived in.
In Vietnam, Bun cha has long been
a specialty of Hanoi. People love it and enjoy it everyday. However, it can’t
be denied that after Obama Bun cha phenomenon, bun cha has been widely popular
than ever, not only to worldwide food lovers but also Vietnamese ones who feel
so proud of local specialty.
It is not so difficult to find a
bun cha store in Hanoi. On every street of the capital, between 9a.m and 10 a.m,
smoke from meat grilling flies to every corner, carrying along sweet-smelling
of grilled chopped meat, which can made anyone passing by feel appetizing. Along
one street may have different bun cha stores, but what is weird is that no
stores are not crowded with customers.
The dish is often served at noon,
in summer when intense heat makes people go in for something cool, light but
flavorful enough. Fresh rice vermicelli with grilled pork is an ideal for such
days. In the past, Bun cha was not cheap as making Bun cha is absolutely an art,
in such a way so that tasters could feel best the sophistication of vermicelli,
grilled pork and herbs all well combining together.
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| Vegetables is insdispensable |
There are two kinds of Cha
(grilled pork) used, depending upon the cut of the meat. If the pork is cut
into small pieces, it is called Cha Mieng (piece of grilled pork). If it is
minced prior to being shaped into small cubes, it is named Cha Vien (minced grilled
pork). While Cha Vien is ground from pork shoulder, spiced and formed into flat
pieces before grilling, Cha Mieng is well selected from belly pork, scent with
spices overnight before grilling. Both of them in final product must be
flavorful, fragrant and soft enough. It is the harmony in seasoning of Hanoians
that makes the grilled pork remarkably outstanding among other dishes.
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| Manual grilling stove |
Not too sweet like grilled pork
ribs of Saigonese, the sophistication of Hanoi’s grilled pork comes from a
little shallots to wake up senses, a little cockcroach color to be more
impressive, a little fish sauce for flavorful the dish and a little sugar to
hightlight the inner sweetness of the meat itself.
After grilling, the meat is directly put into a bowl of well mixed fish sauce. The sauce must be well-balanced in order for not only the sweetness of the grilled pork not to be lost but also act as the “soul” to elevate the dish. Each store has its own way of making dipping sauce, which explains the existence of traditional bun cha with secret recipe handed from generations to generations.
After grilling, the meat is directly put into a bowl of well mixed fish sauce. The sauce must be well-balanced in order for not only the sweetness of the grilled pork not to be lost but also act as the “soul” to elevate the dish. Each store has its own way of making dipping sauce, which explains the existence of traditional bun cha with secret recipe handed from generations to generations.
Indeed, making dipping sauce is
an art. Any a bowl of fish sauce combine vinegar, sugar, hot chilly, garlic and
pepper altogether but with different amount, depending on the taster, so that
it will then contain all the essential tastes, sour, hot, salty and sweet. The
fish sauce itself must be the best one and such ingredients like garlic, lime
juice, chili and pepper must be well selected and combined. Soft, square green
papaya and carrot slices are also added to decorate and elevate the flavor.
Bun cha attracts its tasters by
the simplest details. It also serve as a demonstration for those small and
rustic but never mediocre ones. And by unique sophistication and skillfulness, Hanoians,
have sublimated the streetside dish into a masterpiece of humankind.
