Bun Cha (Tong Duy Tan)
Bun Cha and Nem
This one is my local on Tong Duy Tan – the second restaurant on the right when going south from Tran Phu or the second to last on one’s left when coming north from Dien Bien Phu.
So far my favourite street food. A broth arrives with floating green papaya and sinking little pork patties – made delicious by having been seriously char grilled. Fresh rice noodles are there to be added in increments and fresh herbs (peppermint, purple perrilla, lemon balm, asian basil, and coriander – ignore all warnings of eating only cooked things – this cannot be fully enjoyed without the raw elements) chiles, and garlic to taste. Porky fried spring rolls (nem) accompany.