It may not be a media-famous spot, but the bun cha stall run by Tran Thi Van Anh's family on Tho Lao Street, Hanoi, has become a local legend. For 21 years, it has served up steaming bowls of grilled pork and vermicelli that draw crowds daily — with some customers willing to wait 15 to 20 minutes for a seat.
Customers queue to order bun cha at the stall. Photo: Do Huyen Trang

Around noon, the modest 30-square-meter eatery in Hai Ba Trung District overflows with patrons. The decor is old-fashioned and simple, yet the place is packed. Diners queue to order, find seats, and are greeted warmly by the cheerful owner, who moves quickly to prepare each portion while apologizing to customers for the wait.

Van Anh, born in 1987, took over the stall from her mother three years ago and has faithfully preserved the family’s original recipe.

Despite its humble appearance and no flashy social media promotion, the stall’s reputation has grown steadily. It opens at 10 a.m. daily and serves a fixed number of 250 portions. These typically sell out within three hours. On weekends, the demand is even higher — sometimes by noon, the food is gone, and customers are politely asked to return the next day.

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Van Anh, owner of the 21-year-old bun cha stall. Photo: Do Huyen Trang

The dish is served with grilled pork slices, pork patties, fried spring rolls, and cha xuong song (a grilled pork roll wrapped in wild betel leaf).

Asked about the stall’s popularity, Van Anh modestly credits the quality of the meat. Every morning at 7 a.m., she buys fresh pork, which she cleans, slices, and marinates in fish sauce and spices before lightly grilling over charcoal.

“Fresh, clean meat doesn’t need fancy seasoning — just the basics, and it smells amazing,” she explained. “Everything is cooked and sold within the day. Nothing is carried over to the next.”
Customers can customize their order with grilled pork, pork patties, spring rolls, or cha xuong song. Photo: Do Huyen Trang

As lunch approaches, the smell of sizzling pork fills the air. Charcoal grills are loaded with marinated meat, fat dripping and crackling. The pork belly slices are just thick enough, with layers of meat and fat interwoven. Once grilled, they’re flavorful, juicy, and neither greasy nor dry.

The pork patties are made from finely ground meat, mixed with seasoning, and shaped into bite-sized balls. They're grilled to a crisp outside while remaining tender and sweet inside — a hit with both children and adults.

The dipping sauce is a balanced blend of fish sauce, vinegar, sugar, water, and fresh chopped garlic and chili.

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Customers can watch the grilling process from their seats. Photo: Do Huyen Trang

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The golden, crispy spring rolls are a favorite among customers. Photo: Do Huyen Trang

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Trung (in navy blue shirt) and friends have been regulars at the stall for nearly a decade. Photo: Do Huyen Trang

A full bun cha set with grilled pork, fresh vermicelli, herbs, and dipping sauce costs 40,000 VND (around USD 1.66). Crispy spring rolls are 7,000 VND (about USD 0.29) each. Diners can help themselves to free iced tea.

Most customers are locals or nearby office workers rather than tourists. The portions are generous, the meat well-marinated and grilled to perfection, and the sauce flavorful. The only drawback is limited seating — during peak hours, diners may have to wait up to 20 minutes.

Trung, a long-time patron, recalls visiting the stall as a student. “The first time I ate here, I had two servings,” he laughed. “The meat was so fragrant and tasty, and the sauce was excellent.” Despite the cramped space and crowds, he remains a loyal customer thanks to the stall’s consistent flavor.

Many regulars also appreciate Van Anh’s personal touch — she remembers their preferences and greets them with familiarity.

Linh Trang - Do Huyen Trang