Situated at number 27, Alley 39 of Dinh Thon Street, Nam Tu Liem District, Hanoi, this bun cha (grilled pork with vermicelli noodles) eatery, owned by the 39-year-old Chu Thi Kim Tuyen, consistently draws a lunchtime crowd of enthusiastic diners.
"I have a deep passion for cooking. This restaurant was previously owned by my uncle, who sold bun cha but had very few customers. Eventually, he stopped selling, and that's when I took over in February 2022," Tuyen said.
Upon taking on the eatery, Tuyen quickly recognized the need for a fresh approach. She realized that the traditional recipe her uncle had used was commonplace and didn't offer a memorable dining experience.
Drawing inspiration from her mother, a skilled chef, Tuyen set out to craft a unique recipe that would cater to a wide range of tastes.
During peak hours, the aisles are filled with eager diners, patiently waiting for an available seat to savor their bun cha.
Outside the restaurant, patrons can often be seen waiting for approximately 10 minutes to secure a spot. Due to the restaurant's popularity, some customers choose to dine elsewhere to avoid the wait.
To streamline service and reduce waiting times, the shop pre-packages its vermicelli plates in plastic wrap, ensuring cleanliness. When customers place their orders, the staff swiftly delivers their meals.
The barbecue station at the eatery's entrance is a sight to behold, perpetually engulfed in flames that emit an enticing aroma. The minced meat comprises a mixture of pork shoulder and pork belly, expertly blended in a 70/30 ratio, marinated with fish sauce, sugar, pepper, and MSG, before being grilled to perfection.
The accompanying fish sauce features just the right balance of vinegar, fish sauce, salt, sugar, and is prepared according to a family recipe that sets it apart.
Between 11:30 a.m. and 1 p.m., the restaurant staff remains tirelessly dedicated to serving the steady influx of customers.
"At its peak, the shop sells more than 600 servings of bun cha. Frequently, our tables are fully occupied, and customers have to leave due to a lack of seating. If we had more space, we could serve even more," Tuyen said.
Truong An Ninh, a student at Law University, relished his first experience at the restaurant, describing the dish as delectable and satisfying.
"The meat isn't overly greasy, and the meal is filling. I even ordered an extra plate of vermicelli to satisfy my appetite," Ninh said.
Phung Manh Tuan and Thao Vy, first-time patrons, also praised the meat while expressing their preference for a richer, sweeter, and tangier broth.
Each serving of bun cha costs VND35,000 ($1.42), with the option for customers to order larger portions priced between VND40,000 and VND50,000. The quality of the meat, their tenderness, and the flavors they offer have earned the restaurant high praise from many diners.
Operating from 7 a.m. to 3 p.m. daily, the bun cha eatery consistently buzzes with activity during the lunchtime rush. To avoid extended wait times, patrons are encouraged to arrive before noon.
