Unlike Ha Noi-style ‘bun cha’ (rice vermicelli with grilled pork and fresh herbs) served with sweet and sour fish sauce, Nghe An-style ‘bun cha’ is accompanied by a small bowl of thick, greasy and fragrant mixture.

‘Bun Cha Cham Cheo’, a specialty of Nghe An Province

‘Bun Cha Cham Cheo’, a specialty of Nghe An Province, is prepared according to a special recipe.

The pork is marinated for about 30 minutes before being grilled over charcoal. The heat of charcoal helps the pork cook quickly, become fragrant and soft, and keep the layer of spices absorbed evenly on the surface.

The soul of this dish is ‘cheo’ - a special dipping sauce made from roasted peanuts, molasses, pork bone broth, lemongrass, chili, minced garlic and cashew oil. All ingredients are pureed and cooked until smooth before adding spices to taste.

Peanuts are viscous and fragrant. The dipping sauce will taste a bit bland compared to the sweet and sour fish sauce served with regular ‘bun cha’, but in return, the grilled patties are very richly marinated, the flavours blend together very well.

Notably, herbs, pickles (or pickled papaya), chili and garlic are indispensable to balance the sour, spicy, salty and sweet flavours.

This dish is a harmonious and healthy combination of rice vermicelli, grilled pork, and fresh herbs. It is also a tactful blend of different tastes. Dipping rice vermicelli in the sauce, and eating bites of pork and fresh herbs, awaken all your taste buds.

Locals eat ‘bun cha cham cheo’ for breakfast and late afternoon. It is found in traditional markets, at food stands on the street, and also in restaurants.

As for Nghe An natives who are far from home, the taste of ‘bun cha cham cheo’ becomes a symbol of nostalgia. Therefore, in provinces and cities where Nghe An people live, there often are ‘bun cha cham cheo’ restaurants.

In Da Nang, if you want to try this dish, you can go to ‘Bun cha Nghe An’ restaurant on Dang Dung Street, Hoa Khanh Bac Ward, Lien Chieu District. The owner of the restaurant is also from Nghe An so he retains the traditional flavour of the dish.

However, to suit the culinary habits of Da Nang people, the restaurant offers an additional bowl of sweet and sour fish sauce to those who are not used to using ‘cheo’.

Reporting by HUYNH LE - Translating by M.DUNG