Vietnam’s iconic bun cha features in British Platinum Jubilee Cookbook

On Her Majesty’s Platinum Jubilee, 70 British Embassies and High Commissions have come together from around the world to provide recipes that are served during royal visits.

The bun cha recipe by chef Do Thi Hai Ly of British Embassy in Hanoi made it into the book, the British Embassy in Hanoi said on its Facebook page.

British Ambassador to Vietnam Gareth Ward shared in the book: “Bun cha is the pride of Hanoian cuisine. Neither locals nor visitors can resist the smell of the grill as they walk past the street food stalls. While it tastes best sitting on a low stool on the pavement, this dish is also a regular at the Residence in Hanoi, to set an informal atmosphere for guests, or to give visitors an authentic flavor of the city.”

A total 100 percent of sales royalties will be donated to two charities: The Queen’s Commonwealth Trust and The Prince of Wales’s Charitable Fund.

Bun cha, a bowl of savory, sweet and sour fish sauce with meatballs and thick pork slices served with a plate of white vermicelli, has had its profile boosted after former President Barack Obama enjoyed this dish during his 2016 trip to Vietnam.

The dish is typically served with seafood spring rolls, crab spring rolls and grilled skewers and has become an iconic part of Hanoi cuisine.