The origin of this dish dates back to the early 1900s, when the Doan family at 14 Hang Son Street, Hanoi, often hosted clandestine meetings for the resistance movement to french colonization. The dish, a favourite of the nation, is named after the statue at the gate of the house. The statue of La Vong – Khuong Tu Nha, a chinese poet and revolutionist. This now famous dish was so popular that the street was named “Cha Ca”.

Pho might be Vietnam’s most famous dish, but bun cha is the top choice when it comes to Hanoi’s lunchtime. Just look for the clouds of meaty smoke after 11 a.m when street-side restaurants in the capital start grilling up small patties of seasoned pork and slices of marinated pork belly over a charcoal fire.

Once they’re charred and crispy, the morsels are served with a bowl of a fish sauce-heavy broth, a basket of herbs and a helping of rice noodles.