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Crispy noodle

Bun Cha


(Griiled pork belly, Grilled meatball, Dipping sauce, pickled carrot & green papaya, platter of herbs)

Bun Cha is a Northern Vietnamese specialty originating from Hanoi, known for its unique combination of flavours and textures.

It is a refreshing and light dish, consisting of grilled pork patties (Cha), and sometimes thinly sliced pork belly, served with fresh rice noodles (Bun), pickled and herbs, and a fish sauce-based sweet dipping broth to bring all the flavours and textures together. 



Fatty ground pork

The main ingredient in Bun Cha is ground pork. It is used to make the pork patties, which are grilled and served with the dish. For the best result, use fatty ground pork that has at least 20% fat. The fat will keep the patties moist and flavoured.  

Pork belly

Thinly slice the pork belly, you can use pork shouder part instead.

Fish sauce and oyster sauce 

They are the main seasoning ingredients. It is a salty, umami-rich condiment that is used in many Vietnamese dishes.

Brown sugar

It is used to add sweetness. The molasses in brown sugar also hepls to caramelize and char the pork patties and provide a sweet sticky glaze when grilled.

Caramel sauce

Melted 2 spoon brown sugar in a pan till it turns golden brown colour, add 4 spoon of water.

Ground black pepper

It provides a peppery flavour.

Chopped garlic and shallots

Our Vietnamese aromatics that make everthing smell wonderful.

Sesame oil

To give a wonderful smell.

Broth/ dipping sauce

This is a mild sweet and savory sauce/broth made water, lemon juice, chilli peppers.

Fresh herbs: lettuce, corianders, Vietnamese balm, perilla/ shiso

Pickled green papaya and carrot.


1. Season pork patties 

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, sesame oil, brown sugar, caramel sauce, ground black pepper, chopped garlic and shallots. Store it in fridge for one hour resting.

2. Make patties and grilled

To prevent the ground pork mixture from sticking to your hands, oil your hand with vegetable oil. Roll the mixture into small patties. Grilled the patties over charcoal fire for a more authentic taste, about 8 minutes per side or untill lightly charred.

3. Season pork belly

In a large mixing bowl, combine ground pork, fish sauce, oyster sauce, sesame oil, brown sugar, caramel sauce, ground black pepper, chopped garlic and shallots. Store it in fridge for one hour resting.

4. Grilled pork belly

Using a metal wire grilling basket. Spread the marinated pork belly on the rack and grilled over charcoal.

5. Make pickled green papaya and carrot

Thinly slice green papaya and carrot, cut into 1*2 cm, toss in hot water for 20 seconds. In a medium bowl, combine sliced green papaya, carrot, sugar, fish sauce, vinegar, chopped garlic, chopped chilli.

6. Make dipping sauce/ broth

In a cooking jar, add 1litter of water, 100 ml fish sauce, 100ml vinegar, 100 gram sugar, on fire bring to boil.


Get the broth into a bowl, add patties, grilled pork belly, different kinds of herbs on your taste, noodles and optional of kumquat juice.





Bún thịt nướng (sticky rice noodles with BBQ pork)



-          200 gram of pork shoulder => cut into 2cm x 10cm x 1cm

-          2 spoon of honey

-          1 stalk of lemongrass (minced)

-          2 spoon of roasted sesame seed

-          2 shallot (mined)

-          1 spoon of fish sauce

-          1 spoon of soya sauce

-          1 tea spoon of oyster sauce


Mix all ingredients together and marinate at least 15 minutes then grill on a char-coal stove.


Follow the recipe: 1 spoon of fish sauce + 1 spoon of sugar + 1 spoon of water + 4 spoons of vinegar , some chopped fresh chili and garlic.

  • Grated carrot: mix with 1 tea spoon of salt, 1 tea spoon of sugar, 1 teaspoon of vinegar and 3 spoon of water => giving the taste of sweet and sour
  • Roasted peanut: crushed
  • Salad (lettuce, pepper mint) slice


In a large bowl; add sliced salad, fresh noodle, grilled pork and crushed peanut. Pour the sauce over the top then mix up, enjoy.

Crispy noodle