The Ultimate Guide to Cooking Hanoi-Style “Bun Thang”: An Irresistible, Easy-to-Make Delicacy

How can you create a delicious bowl of Vietnamese chicken vermicelli soup (“bún thang”) that not only tastes amazing but also looks beautiful and appetizing? Let’s get cooking!

Ingredients for Bún Thang

Free-range chicken: 1

Pork bones: 500g

Dried shrimp: 100g

Dried squid: 1 (can be substituted with razor clams)

Dried radish: 100g

Eggs: 3

Oyster mushrooms: 10

Vietnamese coriander: 1 bunch

Fermented shrimp paste: 1 small bowl

Pork sausage: 200g

Cà cuống essence (indispensable)

Shallots: 3

Scallions

Ginger: 1 knob Rice vermicelli.

Seasonings: fish sauce, salt, seasoning powder, shrimp powder, vinegar, white sugar.

2. Instructions to Cook Hanoi-Style Bún Thang

Step 1: Prepare the Vegetables and Herbs

Pick and wash the scallions, celery, and Vietnamese coriander. Drain and finely chop them, setting them aside.

Clean the dried mushrooms, soak them to rehydrate, then cut off the stems and chop them finely. Keep 3 mushrooms aside to add to the broth for extra flavor.

Clean the ginger and shallots, then roast them until they are cooked and fragrant.

Step 2: Prepare the Dried Squid and Shrimp

Roast the dried squid until cooked, then crush it slightly.

Separate the heads and shells of the dried shrimp and roast them in the microwave until fragrant. Crush the shrimp slightly.

Soak the shrimp meat in warm water to rehydrate, then squeeze out the excess water.

Step 3: Prepare the Chicken

Pluck and clean the free-range chicken, then rub it with salt to remove any unpleasant odors.

Rinse the chicken with water and drain.

Boil the chicken and quickly immerse it in a bowl of ice water to ensure the skin remains firm and crispy.

Debone the chicken, shred the meat into thin strips, and cut the skin into thin, vermicelli-like strips.

Step 4: Make the Broth

Clean the pork bones and blanch them in boiling water to remove any unpleasant odors.

Add the pork bones to the chicken broth and simmer for about an hour in an electric pressure cooker.

Step 5: Prepare the Dried Radish

Cut the dried radish into bite-sized pieces.

Soak the radish in warm water for about 30 minutes to rehydrate, then rinse and squeeze out the excess water.

Toss the radish with 2 tablespoons of vinegar, 1 tablespoon of white sugar, 1 tablespoon of fish sauce, and chili paste (or fresh chili) to marinate for 30 minutes, allowing the radish to absorb the flavors.

Step 6: Make the Shrimp Paste

After soaking and drying the dried shrimp, heat them in a pan until they turn golden and crispy. Crush the shrimp into a fluffy paste.

Step 7: Fry the Eggs

Beat 2 eggs and 1 egg yolk with 1 tablespoon of rice wine and 1 tablespoon of water.

To achieve thin, delicate egg crepes, grease the pan lightly with oil, using a paper towel to ensure a thin, even coating.

Add a tablespoon of the egg mixture to the pan and spread it thinly, frying over low heat.

Repeat this process until all the egg mixture is used, then stack the crepes and roll them up tightly. Cut the rolled-up crepes into thin strips.

Step 8: Slice the Sausage and Blanch the Vermicelli

Slice the pork sausage into thin strips, similar to the eggs. Blanch the rice vermicelli in boiling water.

Step 9: Assembly

In a bowl, arrange the vermicelli and toppings: eggs, shredded chicken, sausage strips, chopped mushrooms, scallions, Vietnamese coriander, and celery.

Pour hot broth over the ingredients once to heat them through, then drain the broth and pour it back a second time. Finally, sprinkle the fluffy shrimp paste on top. Season with additional fermented shrimp paste, lime juice, and chili to taste.

4. Final Product

The finished bowl of Bún Thang has a clear, sweet, and savory broth, enhanced by the aroma of dried shrimp.

The dish is visually appealing, with the yellow of the thin egg strips, the pink of the pork sausage, the white of the chicken meat, and the golden hue of the chicken skin.

Bún Thang is a complex dish, not only in its ingredients and cooking methods but also in its presentation and way of eating. It is best enjoyed hot, and a dash of fermented shrimp paste adds an extra layer of flavor.

The accompanying marinated dried radish, with its sweet and sour flavors, transforms this dish into a truly extraordinary culinary experience.

You may also like

The Ultimate Guide to Perfectly Tender Bone Broth: A Quick and Easy Method for Crystal Clear Results

To create a clear and fragrant broth, it’s not enough to simply throw bones into a pot and start cooking. The following tips and tricks will ensure you craft a delicious and desirable broth that will impress.

The Ultimate Guide to Making Delicious Chicken Pho at Home: A Taste You’ll Never Forget

With the following chicken pho recipe, you can create a mouth-watering dish that rivals the flavors of a 5-star restaurant.

The Ultimate Guide to Cooking Delicious Chicken Pho: A Simple Recipe for an Unforgettable Flavor

Chicken Pho, Vietnam’s iconic dish, is an irresistible culinary delight. The fragrant broth, the tender sweetness of the chicken, the chewy rice noodles, and the fresh herbs all come together in a gastronomic symphony.

The Ultimate Guide to Cooking Crystal Clear, Delicious Bone Broth

The following is a mouth-watering introduction to a delicious bone broth recipe that will tantalize your taste buds and warm your soul. Discover the secrets to creating a savory and wholesome treat that will become a family favorite. This bone broth recipe is a must-try for all food enthusiasts, offering a delightful blend of flavors that will leave you craving more.

The Ultimate Guide to Cooking Delicious Pho Ga: Achieving That Authentic 5-Star Restaurant Taste at Home

With this delicious chicken pho recipe, you can create a mouth-watering dish that will leave a lasting impression.