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

How can you create a delicious bowl of bún thang that not only tastes amazing but also looks beautiful and appealing? Let’s get cooking this delightful dish!

Ingredients for Bún Thang

Free-range chicken: 1

Pork bones: 500g

Dried shrimp: 100g

Dried squid: 1 (can be substituted with sá sùng)

Dried radish: 100g

Eggs: 3

Mushrooms: 10

Vietnamese coriander: 1 bunch

Fermented shrimp paste: 1 small bowl

Pork ham: 200g

Cà cuống essence (essential): a few drops

Onions: 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, coriander, and Vietnamese coriander. Drain and finely chop them, keeping them separate.

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

Clean the ginger and onions, then roast them until fragrant and slightly charred.

Step 2: Prepare the Dried Squid and Shrimp

Roast the dried squid until cooked, then lightly pound it.

Separate the heads and shells of the dried shrimp and roast them in the microwave until fragrant. Lightly pound the shrimp, then soak them in warm water to rehydrate. 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 and pat it dry.

Boil the chicken, then quickly immerse it in an ice bath to tighten the skin. Once cooled, remove the bones and shred the meat into thin strips. Finely slice the skin into vermicelli-like strips.

Step 4: Make the Broth

Clean the pork bones and blanch them in boiling water to remove any impurities. Add the 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 them in warm water for about 30 minutes to rehydrate, then rinse and drain.

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

Step 6: Make the Shrimp Paste

After soaking and drying the dried shrimp, heat a pan and roast them until golden and crispy. Pound 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 and use a paper towel to spread a thin layer of oil.

Add a tablespoon of the egg mixture to the pan and spread it thinly. Cook over low heat. Repeat this process until all the egg mixture is used. Stack the crepes, roll them up, and cut them into thin strips.

Step 8: Slice the Ham and Blanch the Vermicelli

Slice the pork ham 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, ham, mushrooms, scallions, Vietnamese coriander, and cilantro. 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 to taste with fermented shrimp paste, lime juice, and chilies.

4. Final Product

The finished bún thang should have 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 crepes, the pink of the ham, the white of the chicken, and the golden hue of the chicken skin.

Bún thang is a complex dish, from its ingredients to its cooking and presentation. It is best enjoyed hot, and a dash of fermented shrimp paste adds an extra layer of flavor. The accompanying pickled radish provides a unique, intriguing contrast.

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