Hanoi Bun Cha is a unique delicacy of Hanoi cuisine, once ranked among the top 10 most famous street foods in the world by National Geographic. Apart from the perfectly seasoned and grilled pork patties and minced meat, the dipping sauce completes and elevates this dish.
The sauce for Hanoi Bun Cha is not complicated, and the ingredients are simple and accessible.
In his book, “Delicious Bites of Hanoi”, Vu Bang praised the dish, describing the sauce as “the star of the show”: “The fish sauce is not too salty, and the vinegar is balanced, with a hint of pepper and chili. Dip the vermicelli and vegetables in it, and you’re good to go – neither too strong nor too bland.”
Following the traditional recipe, the sauce only requires fish sauce, vinegar, and sugar.
Typically, the ratio of fish sauce, sugar, vinegar, and cooled boiled water is 1:1:1:5. However, adjustments can be made to cater to personal preferences and taste profiles. Additionally, Hanoi locals might add a touch of ca cuong essence to enhance the flavor profile. Just a tiny amount, the size of a chopstick tip, is enough to infuse the sauce with a unique aroma and elevate the dining experience.
In the past, the vinegar used in Hanoi Bun Cha sauce was a handcrafted variety with a mild sourness and a subtle hint of sweetness. This traditional vinegar is gentler on the palate compared to the more pungent, industrially produced vinegar commonly found today.
The combination of salty fish sauce, subtle sweetness from the sugar, and mild sourness from the vinegar creates a harmonious flavor profile. The traditional vinegar’s gentle acidity also helps balance the richness of the grilled pork.
Hanoi Bun Cha Sauce: A Blend of Fish Sauce, Sugar, and Vinegar
In modern times, lemon and kumquat are often used as alternatives to vinegar. These fruits have a stronger sourness that can overpower other flavors, and their lingering sourness may be too intense for some palates. However, they are favored by many due to their abundance of aromatic molecules, which instantly release a captivating fragrance when juiced.
It’s worth noting that mixing lemon juice with hot Bun Cha sauce can result in a slightly bitter taste. When juicing lemons, avoid using excessive force, as it can release more bitter-tasting essential oils.
The Bun Cha sauce is also often accompanied by minced garlic and chili, added according to personal preference.
A well-balanced Bun Cha sauce will have a light reddish-brown color and a harmonious blend of sour, spicy, salty, and sweet flavors. Combined with pickled papaya and carrots, a hint of garlic and chili, and the magical touch of ca cuong essence, the dipping sauce becomes an irresistible companion to the grilled pork and vermicelli.
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