Bún Thang (Bún thang)
Overview
Bún thang is an elegant noodle soup from Hanoi, known for its many fine toppings. A very clear, delicate broth is made from chicken and pork bones with dried shrimp and dried squid or shiitake mushrooms. Thin rice vermicelli goes into each bowl and is topped with neat piles of finely shredded chicken, thin strips of fried egg crêpe, slivers of Vietnamese pork sausage and sometimes salted egg yolk and pickled radish. The hot broth is poured over, and it is finished with herbs, spring onion and a drop of shrimp paste or ca cuong essence. It is light, refined and colourful.
History
Bún thang is one of the most traditional dishes of Hanoi. One story says it was created to use up leftovers after the Lunar New Year, when families had chicken, sausage and eggs left from the feast. Its many small ingredients and careful preparation made it a symbol of the refined cooking of the old capital. Hanoi restaurants in the Old Quarter have served it for generations.
Main ingredients
Thin rice vermicelli, chicken broth, shredded chicken, egg crêpe strips, vietnamese pork sausage, dried shrimp and shiitake. The soup is built on clear chicken broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Pork soups · Fish and seafood soups · Noodle soups · Egg soups · More soups from Vietnam
Recipe
Method
- 11 h
Simmer the chicken, bones, dried shrimp and shiitake for 1 hour, skimming often.
- 2
Lift out the chicken, shred it and season the broth with fish sauce.
- 3
Cut the egg crêpes, sausage and mushrooms into thin strips.
- 4
Put vermicelli in bowls and arrange the toppings in piles.
- 5
Pour over the hot broth and add herbs.
- ✓
Serve. About 2h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
