BUN CHA: Smoky Charcoal Pork Patties Drowned in Dipping Sauce | Vietnamese Street Food

Bun cha, charcoal pork patties in dipping sauce: Vietnamese street food, then a market breakfast and pho. Over two hours across nine stops, from banana fritters and pho to snail pans, noodle soups and pha lau. No narration, just the sound of the kitchens. CHAPTERS 0:00 Bun Cha (Charcoal Pork Patties) 5:54 Bac My An Market Breakfast 24:10 Banana & Sweet Potato Fritters 35:15 Pho Bo (Beef Noodle Soup) 53:33 Oc Luoc (Snail Pans) 1:06:40 Bun Quay (Fresh Pressed Noodles) 1:24:53 Bun Rieu Cua (Crab Noodle Soup) 1:39:26 Bun Bo Hue 1:55:48 Pha Lau (Beef Offal Stew) WHERE WE ATE • Quan Na, Co Cuc, Quan Tam, Bac My An, Da Nang — bowls 25K-30K • Banh Chuoi Chien Co Dung, Da Nang • Pho 127, 127 Cua Dai, Hoi An • Oc Luoc Hoi An, 160 Ly Thai To — 70K a portion • Bun Quay Tom Xiu, 11A To Huu, Da Nang — 35K-85K a bowl • Ut Bun Rieu, Da Nang — 40K small, 60K large • Bun Bo Hue Di Hong, 135B Nguyen Cong Tru, Da Nang — 35K-80K a bowl • Ba Sau, Da Nang Hand-rolled pork patties and fatty pork slices sizzle in wire baskets over the charcoal, then drop into a bowl of golden dipping sauce with carrot flowers and green papaya, next to white noodles and a pile of fresh herbs on banana leaf. Later the snail pans line up hot on the counter, and a big pot of orange pha lau closes the day. New Vietnamese street food film every day at 20:30 (Vietnam time). Subscribe for the next one. #vietnamesestreetfood #buncha #grilledpork