Bún chả remains very popular in Hanoi and throughout Vietnam. Although it is a common misconception among non-Vietnamese diners that
bún chả is related to the
Southern Vietnam dish of vermicelli and grilled skewered pork called
bún thịt nướng, the two dishes are completely distinct in both culinary history and cultural perception. The origin of the dish is unknown, but one story is that it was created by a grill master in the late 19th or early 20th century in Hanoi. The dish has French influences from the period of
French colonialism, such as the techniques used to make the minced pork patties. • Meat: minced pork shoulder to make
meatballs,
pork belly. The meat is skewered or put between grills, then grilled on top of
charcoal. •
Rice vermicelli • Dipping sauce: diluted fish sauce with sugar,
lime juice, vinegar,
stock, crushed garlic,
chilli, etc. • Pickled vegetables: green papaya (or carrots, onion,
kohlrabi) • Fresh herbs: lettuce,
Láng basil,
rice paddy herb (ngổ),
bean sprouts,
Vietnamese balm (kinh giới) • Side dishes: crushed garlic, crushed chilli, vinegar, ground pepper, sliced limes Bún chả is traditionally eaten at lunchtime as a unique cultural feature of the capital city. Nowadays, there are shops that sell bún chả all day long. There are many variations of bún chả in Hanoi, and some shops have created their own styles by changing the preparation method or serving time, such as bún chả wrapped in banana leaves, wrapped in pork fat, skewered on bamboo sticks, or served with bone broth. == Cultural significance ==