Bun Thang

Name: Bun Thang
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 300g thin rice vermicelli; 1 small chicken, poached, broth kept; 3 eggs, made into thin omelettes and shredded; 100g Vietnamese pork sausage (giò lụa), cut into strips; Dried shrimp and dried shiitake, for the broth; Vietnamese coriander, spring onion and a drop of shrimp paste

Bún thang/boon TAHNG/

Also known as: Hanoi Chicken Vermicelli Soup

About this dish

A delicate Hanoi noodle soup of rice vermicelli in clear chicken broth topped with shredded chicken, egg ribbons and pork sausage.

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Ingredients

🍜300g thin rice vermicelli

🍗1 small chicken, poached, broth kept

🥚3 eggs, made into thin omelettes and shredded

🌭100g Vietnamese pork sausage (giò lụa), cut into strips

🦐Dried shrimp and dried shiitake, for the broth

🌿Vietnamese coriander, spring onion and a drop of shrimp paste

Method

Serves 4

Simmer the chicken carcass with dried shrimp, shiitake and charred onion to make a clear, fragrant broth. Season with fish sauce.

Shred the chicken, egg and pork sausage into fine strips.

Cook the vermicelli and divide between bowls.

Arrange the toppings in neat sections over the noodles.

Ladle over the hot broth and add herbs, with shrimp paste and chilli on the side.

✓ What Makes it Authentic

Bún thang is a refined Hanoi dish traditionally made from Tết leftovers; its many toppings are cut into fine, even strips.

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