When your stomach starts grumbling for lunch, it is time to look around for the plumes of smoke that signal a bún chả stall. These charcoal-grilled pork belly patties are another of the city’s great culinary masterpieces. Alongside the charred and crispy pork morsels, the dish comes with a mound of vermicelli rice noodles, a tangle of herbs and a dipping sauce made of rice vinegar, lime juice, chili, fish sauce, garlic and sugar. Head to Dac Kim on Hang Manh Street for the best bún chả we tasted.
Photography by Ehrin Macksey
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