Bun cha
In its own language: bún chả
Grilled pork served with rice noodles, fresh herbs and dipping sauce from Hanoi
Bun cha is a Vietnamese dish from Hanoi, made with grilled pork, rice vermicelli, and fresh herbs. The pork, often both meatballs and belly slices, is served with white noodles and a bowl of tangy fish sauce-based dip. Traditionally eaten at lunch, it is a signature meal of the capital.
- Grilled pork is served with rice noodles and fresh herbs
- Originated and remains most popular in Hanoi
- Dipping sauce is made from fish sauce, sugar, lime, and vinegar
- Obama and Bourdain famously ate bun cha in Hanoi in 2016
What is Bun cha?
Bun cha is a meal from northern Vietnam, especially Hanoi, that brings together grilled pork, white rice noodles, and a mix of fresh herbs. The pork is prepared as both small patties and slices, cooked over charcoal for a smoky taste. Diners receive a plate of noodles, a bowl of dipping sauce made from fish sauce, sugar, lime, and vinegar, and a basket of herbs and pickled vegetables such as green papaya or carrot. The dish is aromatic from the herbs and has a balance of savory, sweet, and sour flavors.
Where does Bun cha come from?
Bun cha is closely tied to Hanoi, where it has been a favorite for decades. The first known restaurant serving it was in the Old Quarter on Gia Ngư street. While its exact beginnings are not clear, it was already well known by the mid-20th century, as described by writer Vũ Bằng. Some believe it may have developed under French influence, especially in the way the pork patties are made, but its true roots remain uncertain. Bun cha is distinct from southern dishes like bun thit nuong, despite some similarities.
How is Bun cha made?
To make bun cha, pork shoulder is minced for meatballs, and pork belly is sliced. Both are seasoned and grilled over charcoal, sometimes on skewers or between wire grates. The dipping sauce is a light mixture of fish sauce, sugar, lime juice, vinegar, and water, with garlic and chili added for heat. Pickled vegetables like green papaya or carrot are often included in the sauce. The dish is served with rice vermicelli noodles and a selection of fresh herbs and greens.
How and when is Bun cha eaten?
Bun cha is most often enjoyed at lunchtime in Hanoi, though many places now serve it throughout the day. It is typically eaten sitting at a small table, with diners assembling each bite: dipping the noodles and herbs into the bowl of pork and sauce. The meal is usually accompanied by extra condiments such as sliced limes, chili, and vinegar. It is a common, everyday food, popular with locals and visitors alike.
Kinds of Bun cha
In Hanoi, different shops have their own takes on bun cha. Some wrap the pork in banana leaves before grilling, or use pork fat for extra flavor. Others skewer the meat on bamboo sticks, or serve it with a side of bone broth. While the core elements remain the same, these small changes give each version its own character.
What Bun cha means
Bun cha is a symbol of Hanoi’s food scene and is deeply woven into the city’s daily life. Its fame spread internationally after President Barack Obama and chef Anthony Bourdain shared a meal at a Hanoi restaurant in 2016, leading to the spot being nicknamed 'Bun Cha Obama.' The dish is a source of local pride and is often recommended to visitors as a must-try taste of the capital.
Questions people ask about Bun cha
What is bun cha made of?
Bun cha consists of grilled pork (both patties and belly slices), rice vermicelli noodles, fresh herbs, pickled vegetables, and a dipping sauce made from fish sauce, sugar, lime juice, vinegar, garlic, and chili.
Where does bun cha come from?
Bun cha comes from Hanoi, the capital of Vietnam, and is especially associated with the city's Old Quarter.
How is bun cha served?
The dish is served with separate plates of noodles, grilled pork in a bowl of dipping sauce, and a basket of herbs and pickled vegetables. Diners combine them as they eat.
Is bun cha eaten at a particular time?
Bun cha is traditionally a lunchtime meal in Hanoi, but many places now offer it throughout the day.
What makes bun cha different from bun thit nuong?
Although both use grilled pork and noodles, bun cha and bun thit nuong are separate dishes with different histories and ways of serving, and are not considered the same in Vietnam.
Good reading and sources
The facts on this page come from the Wikipedia article "Bun cha", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Vietnam
All the food of Vietnam
Mu kropMeat
🇹🇭 Thailand and 4 moreThai-style fried pork belly with a crunchy golden skin
Main dish, Lunch, Dinner
Phophở
🇻🇳 Vietnam and 5 moreVietnamese rice noodle soup with beef or chicken in aromatic broth
Soup, Breakfast, Lunch
Pâté
🇫🇷 France and 5 moreA smooth or coarse spread made from minced meat, liver, or vegetables
Sauce, pickle or ferment
Its cousins elsewhere
All main dishes
ChorizoMeat
🇪🇸 Spain and 5 moreA seasoned pork sausage from the Iberian Peninsula, made in many regional styles
Sausage or cured food, Breakfast, Lunch
CassouletMeat
🇫🇷 FranceHearty bean and meat stew from southern France, slow-cooked in a deep earthenware pot
Stew or curry, Lunch, Dinner
BoereworsMeat
🇿🇦 South Africa and 4 moreSouthern African sausage made from coarsely ground meat and spices
Sausage or cured food, Lunch, Dinner
PachamancaMeat
🇵🇪 Peru and 1 moreAndean meats and vegetables slow-cooked with hot stones in an earthen oven
Main dish, Lunch, Dinner