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Vietnamese Bun Thang Recipe

Bún Thang Recipe (Vietnamese Rice Vermicelli Noodles With Chicken And Eggs)

Bún thang is a Vietnamese noodle soup with chicken and eggs. It's a dish that sings of tradition and bursting with flavors. Give this iconic Hanoian delicacy a try today!
5 from 2 votes
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bún Thang, Vietnamese Rice Vermicelli Noodles With Chicken And Eggs
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free
Prep Time: 4 hours
Cook Time: 45 minutes
Total Time: 4 hours 45 minutes
Servings: 4 servings
Calories: 826kcal

Equipment

  • Pot
  • Food processor
  • Ladle
  • Knife
  • Chopping Board
  • Tongs

Ingredients

  • 1 chicken quarter (about 7 ounces)
  • 1 onion
  • 1 scallion stalk
  • 0.35 ounces of shallots
  • 0.18 ounces of ginger
  • 8.5 cups of bone broth
  • 3.5 ounces of Vietnamese pork roll (giò lụa)
  • 2 eggs, fried
  • 1 ounce of dried radish
  • 1 ounce of dried shiitake mushrooms
  • 0.53 ounces of finely chopped Vietnamese coriander, scallions, and cilantro
  • 1.1 pounds of rice vermicelli
  • 2.7 ounces dried shrimp

Seasonings:

  • 2 teaspoons of soup powder
  • 3.5 teaspoons of salt
  • 0.53 ounces of rock sugar
  • 1 tablespoon of fish sauce
  • 1 tablespoon of vinegar
  • 1 tablespoon of sugar
US Customary - Metric

Instructions 

  • Start by thoroughly washing all the vegetables. Allow them to dry naturally.
    Take the dried radish and soak it in warm water for about 3 to 4 hours.
    At the same time, soak the dried shiitake mushrooms and dried shrimp for approximately 30 to 45 minutes.
    After soaking, rinse these ingredients several times and leave them to dry.
    Rinse These Ingredients And Leave Them To Dry
  • Crack and beat the two eggs. Proceed to fry the eggs until fully cooked, then cut them into strips.
    Slice the Vietnamese sausage into strips.
    Finely chop the Vietnamese coriander, scallions, and cilantro and set them aside.
    Cut Them Into Strips
  • Parboil the chicken in boiling water with a teaspoon of salt for about 1-2 minutes.
    Parboil The Chicken
  • Pour water into a pot. Add the onion, shallots, scallions, and ginger. Then, add the chicken, dried shiitake mushrooms, and a third of the dried shrimp to the pot.
    Cook these over medium-low heat for around 30 minutes. Remove the scum that forms on top of the broth to keep it clear.
    Add The Onion Shallots Scallions And Ginger
  • After the initial cooking, add bone broth and continue cooking for another 10 minutes on low heat. You can cover the pot to avoid losing too much liquid.
    Add 2 Quarts of Bone Broth
  • Once the chicken is cooked and soft, remove the chicken and the onion, scallions, and shallots from the pot. Allow the chicken to cool before shredding it into edible strips.
    Shredding It Into Edible Strips
  • Your soup base is now complete. Season it to taste with rock sugar, salt, and soup powder.
    Season It To Taste
  • Roast the remaining dried shrimp in a pan for 3-5 minutes on low heat until it's aromatic. Make sure to stir continuously to avoid burning the shrimp.
    Once roasted, grind the shrimp into a fine powder.
    Roast The Dried Shrimp
  • Mix the radish evenly with sugar, fish sauce, and vinegar.
    Pickle The Radish
  • Assemble the noodle soup. Blanch rice vermicelli noodles in boiling water, then transfer to bowls and top with pickled radish, fried egg strips, shredded chicken, and sliced Vietnamese sausage.
    Ladle broth into the bowls, add shiitake mushrooms, dried shrimp, and garnish with ground dried shrimp, scallions, cilantro, Vietnamese coriander, crushed pepper, and chili slices.
    Enjoy!
    Serve Your Bun Thang

Video

Notes

  • The total time is based on 4 servings of bún thang.
  • It's crucial to rinse the dried shiitake mushrooms multiple times. This practice ensures the clarity of your broth, keeping it free from any potential sediment.
  • Fresh ingredients always make a difference. Try to use fresh chicken, herbs, and vegetables for a more flavorful and aromatic dish. Freshly prepared bone broth also imparts a richer taste compared to store-bought options.
  • Make sure you adequately rehydrate the dried radish, shiitake mushrooms, and shrimp. This process softens these ingredients, making them easier to cook and eat.
  • Maintaining a steady, medium-low heat while cooking the broth ensures all flavors are well extracted from the ingredients. It also prevents the broth from becoming cloudy.
  • Everyone has a unique palate, so feel free to adjust the amount of salt, rock sugar, and soup powder in the broth to suit your preference.

Nutrition

Calories: 826kcal | Carbohydrates: 117g | Protein: 51g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 353mg | Sodium: 3704mg | Potassium: 428mg | Fiber: 4g | Sugar: 6g | Vitamin A: 451IU | Vitamin C: 5mg | Calcium: 135mg | Iron: 4mg