We use minimal analytics + ads (no personal tracking). See our privacy policy.
炭火烤制的猪肉饼与猪五花，浸入鱼露汤底，配上冷米粉与新鲜香草。这就是Hanoi世代传承、炉火纯青的午餐。
Last updated · May 13, 2026 · independently researched, never sponsored.
Other articles covering this city.
Xoi xeo — sticky rice with corn and shallots — is a Hanoi breakfast institution. Here's where locals actually eat it, and what makes the city's version different.
Loading…
Air pollution in Vietnam's major cities peaks in winter. Here's when masks matter, which cities are worst, and what the actual numbers mean for your trip.
A tested 10-day route from Hanoi to Saigon built around kid-friendly stops: water puppets, beaches, river cruises, and food that works for picky eaters. Practical notes on transport, hotels, and daily costs.
Other articles covering the same region.
Dinh Phat Chi is one of Lang Son's highest peaks and a rewarding day trek near the Chinese border. Here's everything you need to plan the trip.
Chua Ham Long is a centuries-old Buddhist pagoda tucked into a limestone hillside near Bac Ninh. Here's what to expect and how to visit.
Nang To Thi is a limestone rock formation in Lang Son that's woven into Vietnamese folklore. Here's what to expect, how to get there, and what to eat nearby.
More articles from the same category.
Che Hue is sweeter and richer than pho—a royal-court dessert soup made with pork, offal, and herbs. Here's where to eat it like a local in Hue.
Mui Ne's banh can scene is stripped down and perfect—crispy bowls, fresh shrimp, and street-side stalls where fishermen eat breakfast. Here's where to find the real thing.
Nha Trang's take on "bun cha ca" — grilled fish with herb noodles — is lighter and fresher than the Hanoi version. Here's where fishermen and office workers actually eat it.
Ha Giang's version of "thit lon den" — marinated pork knuckle — is denser and more sour than the south. Here's where locals actually eat it, what it costs, and how to order.
Banh hoi long heo—crispy rice noodle cake with grilled pork intestine—is a Mui Ne obsession. Here's where locals actually eat it, what to expect, and how to order.
Ca Loc Nuong Trui—grilled snakehead fish with herbs—is a Can Tho staple. Here's where locals actually eat it, what to expect, and why it tastes different here.
Bun Cha 是 Hanoi 人默认的午餐选择。每天上午11点到下午1点，走进老城区的任何一条小巷，你都会遭遇炭火的烟气、猪油滴落炭上的焦香，以及坐在塑料凳上快速进食的上班族和摩托车司机。
这道菜的结构从不改变：冷米粉、一碗盛有鱼露汤底和烤猪肉的温热汤碗、一盘新鲜香草，外加腌青木瓜。你把米粉和香草蘸入汤中，夹出猪肉，如此循环往复。整个过程像流水线作业，但只要猪肉烤得焦香适度、汤底咸甜平衡，一切便浑然天成。
2016年，奥巴马与安东尼·波登在"Ngo" Thi Nham街的Huong Lien店共进Bun Cha，从此这家店成了游客必打卡的网红地标。但Huong Lien在奥巴马来之前本就口碑不错，Hanoi 遍布各处的其他店同样出色——有时甚至更胜一筹。
Cha（猪肉）： 两种部位。"Cha vien"是用猪肩肉手工捏制的肉饼——肥瘦比例恰当，在炭火上烤制时才能保持鲜嫩多汁。"Cha mieng"是去皮猪五花切成的薄片，烤至边缘微微焦糖化。有些店会在烤制前用香蕉叶包裹肉饼，防止水分流失。两种可以分开点，也可以一起要。
腌制方法简单：鱼露（蛋白质含量35%以上）、糖、黑胡椒、蒜蓉、以及少量猪油或植物油。猪肉上炭火烤制——不用煤气，不用烤箱。炭火是必不可少的。烤好后趁热直接放入蘸汤中。
"Nuoc cham"（汤底）： 以稀释鱼露为基底，加入糖、青柠汁、米醋、蒜末、辣椒末，有时还会滴入一两滴"tinh dau ca cuong"（一种巨型水虫提取的精华，现已禁止捕捞，但偶尔还会出现）。汤底应保持温热，而非沸烫。酸甜咸的平衡是关键所在。太咸会让你不停喝水；太甜则像在吃甜点。
Bun（米粉）： 冷米粉，单独盛放于竹篮中。传统做法用"bun con"——小团紧实的米粉，一口一个。如今大多数店改用"bun roi"，即散装米粉，自行取用。
"Rau song"（香草）： 生菜、紫苏、薄荷、香菜、ngo（水芹草）、"kinh gioi"（越南香薷）。香草盘应该比米粉篮更大。用生菜叶做包裹，塞入米粉和猪肉，蘸汤食用。
"Dua gop"（腌菜）： 青木瓜切丝，以糖醋卤汁腌制。也可用胡萝卜或苤蓝代替。酸味能解猪肉的油腻。
桌上常备：蒜片、辣椒、米醋、黑胡椒、金桔。可自行调整汤底口味。
不要把汤底浇到米粉上。米粉要保持冷的状态。吃法是蘸。
有人喜欢用生菜叶把所有食材包起来。有人把金桔汁挤入汤底。有人放大量辣椒直到汤底变红。没有什么吃法是错的，但如果把汤底浇到米粉上当汤面吃，会被看出是第一次来。
图片来源：Cheong。 原上传者为 Cheong Kok Chun，来自英文维基百科，经 Wikimedia Commons 授权（CC BY-SA）
每个街区都有Bun Cha店。几家知名的：
价格区间：每份30,000–50,000 VND。加点"nem cua be"（炸蟹春卷）需另付10,000 VND，这是标配的搭配小吃。
大多数店上午10点开门，下午2点左右打烊。Bun Cha 是午餐食物。晚上7点来吃也行，但总觉得哪里不对劲。
图片来源：CEphoto，Uwe Aranas，经 Wikimedia Commons 授权（CC BY-SA）
有些店会尝试新做法：
这些变体并不比原版更好，只是不同而已。
越南作家 Thach Lam 在《Hanoi Bam Sau Pho Phuong》（1943年）中，写到一位乡下学者来到 Hanoi，闻到炭火烟香后，竟情不自禁地吟诗：
升龙故土千年珍。
此物莫非 Bun Cha 乎？
Thach Lam 随后写道："傍晚时分，坐在微风中，腹中饥饿，忽闻烤肉的焦香飘来，人便容易成了诗人。那青烟袅袅如山间薄雾，猪油滴落红炭时发出的滋滋声，恰似一声轻叹。"
Vu Ngoc Phan 在《Nhung Nam Thang Ay》中描述了战前 Hanoi 街头的 Bun Cha 小贩："三五个铜板可买一小份。小贩在铁皮箱上的红炭旁扇动猪肉，肉声滋滋，烟气四散。三五个铜板，便能享用美味的 Bun Cha；若在家自己做，反而更贵、更麻烦。"
Bun Cha 变化不大。还是那些猪肉，那些米粉，那炉炭火。只是价格涨了。