Located at 114 Mai Hac De Street in Hai Ba Trung District, Bun Cha Chan is an eatery named after its main dish - grilled pork with noodle soup. On June 20, the establishment was honored by the Michelin Guide, being one of five new Vietnamese eateries to be added to the Bib Gourmand list, which recognizes quality food at affordable prices according to Michelin inspectors.
The eatery is modest in size but always clean and orderly. It has been serving lunch from 10 a.m. to 3:30 p.m. for 12 years.
Nguyen Thi Hong, the 44-year-old owner, shared her journey: "During a trip to Bac Ninh Province (that borders Hanoi), I happened upon this dish at a local eatery and decided to learn the craft. The learning process took a few weeks, and I modified the original recipe to suit Hanoian tastes."
The broth is prepared the night before and simmered until the next morning to ensure clarity while maintaining the sweetness from the bones.
"I limit the use of additives like sugar and MSG to preserve the broth's natural sweetness. Our dish also features grilled pork wrapped in betel leaves, which is unique compared to Bac Ninh's version," she said.
The charcoal grill is set up at the entrance, allowing customers to watch the grilling process. The pork patties come in three varieties: sliced, minced, and wrapped in betel leaves. Made from a mix of lean and fatty shoulder meat, the patties are grilled over charcoal. The minimal seasoning ensures the meat's natural sweetness remains.
Unlike many places that serve grilled pork with noodles with separate dipping sauce and noodles, bun cha chan combines all ingredients in one bowl - noodles, grilled pork, mustard greens, and scallions - drenched in a bone-simmered broth.
In addition to the grilled pork wrapped in betel leaves, each bowl includes a grilled minced pork patty.
Besides the grilled pork with noodle soup, the eatery offers the traditional bun cha with a separate bowl of dipping sauce.
The 20-square-meter space has eight tables, accommodating about 25 diners at a time. Preparation of fresh ingredients, including herbs, dipping sauces, meat, and patties, begins at 5 a.m.
"Bun cha chan is convenient. There is no need for dipping. Everything is in the bowl, ready to be enjoyed," said Dung, a local from Hoang Mai District.
Ngoc Tien from Long Bien District, a long-time regular, added, "I prefer this one over the traditional version. The patties are fragrant, blending well with the broth without overpowering with spices."
A serving of grilled pork with noodle soup is priced at VND40,000 ($1.60).
The meat combines with the seasonings, creating golden patties that remain tender. The broth, simmered for 10 hours from pork bones, offers a balanced sweetness without being overly intense like other noodle soups.
The friendly staff also contribute to the eatery's customer satisfaction.
