Bun Cha For Father's Day!

John wanted bun cha for Father's Day, and that always sounds good to me, so we spent hours chopping ginger, garlic, chilies, cilantro, mint, and pork belly, getting just the right balance of fish sauce, lime juice and sugar, then grilling the seasoned and marinated pork patties to perfection. That laborious process was aided by a few rounds of classic mai tais made from scratch.

The evening was also perfect, 70s and sunny. 

The light didn't disappear until after 10:30,

but the bun cha disappeared rather more quickly.

For reference, here's the authentic Hanoi street version.

Our version is not the same, but it is delicious in the extreme. The key is getting good fish sauce. The best comes from Pho Quoc Island. You can find it at most Asian grocery stores. Even in Boise!

P.