Hanoi Cuisine

It is common to find Japanese, Korean or Thai stalls in a coffeeshop but how about Vietnamese food?

Hanoi Cuisine has set up shop in the iconic S-11 coffeeshop in Bishan, spreading the magic of charcoal grilled buncha, pho and more.

For the uninitiated, buncha is a lesser known of grilled pork over rice noodles and herbs with a dipping broth. At Hanoi Cuisine, their in-house pork meatballs and sliced pork are marinated and grilled over charcoal to caramelise the meat and give it a deep smoky flavour. It is then served in a bowl of tangy and savoury dipping broth made of diluted dish sauce, vinegar, sugar, garlic, lime and pickled vegetables. A plate of white rice noodles and herbs are served on the side. Similar to the Japanese tsukemen, buncha is meant to be enjoyed by dipping the noodles into the dipping broth.

This dish is perfect for the current hot spell. The dipping broth and the herbs lent the dish a refreshing, tangy and minty aftertaste, perfect with the starchy rice noodles. The meat is tender and juicy.

This is one addictive dish that I will definitely be back for more!

Delicious. You got the pork offal soup taste with an additional layer of herbs. The pork offal were cooked well, and the cream on top were the 2 kinds of sausage. There's a liver sausage which was very earthy(probably the one Veronica tried) with strong caramelisation from being fried probably, and another which was more loosely packed and lighter in flavour but brighter w herbs.

Usually I find the raw herbs too strong but here it's quite well minced so the bursts of intense herbaceous was very welcome

Few of the Bun Chas in Singapore has ever made me feel transported to Hanoi until I have tried this one by Hanoi Cuisine. Definitely a hidden gem as it is also affordably priced with an authentic Vietnamese taste.

Consisting of charcoal-grilled pork slices and home-made pork meatballs doused in a bowl of dipping sauce which reminded me strongly of the Vietnamese fish sauce (something that the locals cannot do without!), vinegar and sugar. The pork slices were thinly sliced, releasing an intense smokiness and caramelic sweetness with each bite especially those charred edges. Also in the dipping sauce were some pickled papaya and carrot slices.

Dip the vermicelli along with the pork, complemented with some of the fresh lettuce, perilla leaves and mint leaves for a wholesome experience. On a return visit, I felt that the dipping sauce was less oily than the previous time. I would also be happy if they could offer a plethora of fresh herbs like what the Vietnamese would usually serve in Hanoi. Now I know where to head to, for a bowl of authentic Bun Cha.

Bun Cha Ha Noi - charcoal-grilled house-made pork meatballs and pork slices that float in a bowl of light sauce (made with fish sauce, vinegar and sugar), perilla leaves, shredded lettuce and vermicelli.

Read more: https://www.misstamchiak.com/hanoi-cuisine/

The dipping sauce was sweet and peppery. Quite a mild dish, pork was fine.

Really good bun cha located at the kopitiam below Jurong East MRT. The grilled pork has a charcoal fragrance and the dipping sauce is not too sweet. Portion is also really generous, was super stuffed after eating this. The kopitiam is quite stuffy though, so pick a seat with better ventilation.