Anna’s been sitting on this gem for a while now—turns out she was just waiting until the perfect weather to let me know about it. Her knowledge of Asian foods far outmatches my own. I’d like to say it’s because she lived in Taiwan, but a significant portion of it is raw talent and hard work. So when she said we needed to do Bun Cha, I said, "Sounds great," and then, "What is it?"
Turns out I’ve been eating this since high school, I just didn’t know what it was called. It was pure ignorance on my part as every time I ordered it I always just wrote down the number. So for everyone else out there who has just been ordering #117 when they get Vietnamese, let me break it down for you. Bun Cha is a Vietnamese noodle bowl served with a tonne of fresh herbs, veggie accompaniments, and nuoc cham (the secret sauce). But there’s a whole lot more to it than that. Check out this week's menu for more info.
Bun Cha Bun: noodles Cha: Pork Patty This iconic dish is jam packed with flavour, vermicelli noodles served with fresh mint, cilantro, nuac cham, spring rolls, lettuce, and a pork patty. It’s often served all as one big bowl with the sauce and herbs on the side. It’s eaten like a combination of a noodle bowl and lettuce wraps. We love meals like this as every bite becomes a meal in itself with such a variety of flavour. You pour the sauce over the noodles as needed, and keep some on the side for dipping.
Cha A Vietnamese pork patty. Think of a halfway point between a meatball and a sausage patty. Full of ginger, green onions, and delicious seasonings that perfectly caramelize the cha when it is cooked. It’s a light protein with a bright and aromatic flavour that perfectly blends in with everything else that’s going on.
Vietnamese Spring Roll A traditional Vietnamese pork spring roll, which makes for the perfect crispy crunch served with every Bun Cha I’ve had the pleasure of eating. They’re great dunked right into the sauce, and even better if you tear off a piece to put into your lettuce wrap.
Nuac Cham This is the sauce that absolutely makes the meal. It’s a standard Vietnamese sauce made from rice vinegar, lime juice, fish sauce, chilis, and garlic. It is absolutely to die for. You’ve likely had a version of it served with spring rolls before. It’s incredibly versatile and is tweaked to whatever dish it goes with.
Do Chua Pickled daikon and carrots are ubiquitous across many different Asian cuisines. Do Chua is the Vietnamese version, and consists of julienned daikon and radish lightly pickled, giving a perfect balance of crunch and tang.
Lettuce (For the lettuce wraps)
Fresh Mint & Cilantro
Vietnamese Coffee Tiramisu We served this with our Banh Mi a while ago and it was an absolute hit. A twist on the famous Italian dessert, based on Vietnamese coffee (which is a delicious blend of espresso and sweetened condensed milk).
Vegetarian Alternate A quick note on the vegetarian option this week. This meal contains fish sauce, which a lot of vegetarians are okay with eating, however some are not. It’s a major component to the food this week and unfortunately cannot be substituted. Feel free to send us an email (firstname.lastname@example.org) if you have any questions.
Lemongrass Tofu slices marinated in an aromatic lemongrass and herb marinade, pan seared to perfection.
Vegetarian Spring Roll the same great spring roll, just without the pork. A blend of veggies, noodles, and wood ear mushrooms. The perfect rich crunch.
Order cut-off is Wednesday June 9th at 3pm with delivery Thursday June 10th between 11am and 5pm.
As usual, we can do a half-vegetarian half-meat box so everyone gets fed. Just include a note with your preference at checkout.
Never hesitate to send an email to email@example.com to ask us about any dietary restrictions you may have before you order. We love to feed people and always do our best to accommodate.