Bún Thang – Hanoi Combo Noodle Soup Recipe
Bún Thang - Hanoi Combo Noodle Soup Recipe
By Helen Le Published: May 16, 2014
- Prep: 30 mins
- Cook: 45 mins
- Ready In: 1 hr 15 mins
- Yield: 4-6 Servings
One of the most popular noodle soup dishes of Hanoi
- ***For the broth***
- 1 whole soup/ free-range chicken abt. 1.2 kg (2.5 lb)
- 1 sprig spring onion
- 4 slices ginger
- 4 liters water 4 quarts
- 1 yellow onion peeled
- 1 tbsp salt
- 2-3 tsp chicken stock
- 4 tbsp fish sauce
- ***For the toppings***
- 4 eggs
- 1 log Vietnamese ham (Cha Lua)
- 8-10 dried Shiitake mushrooms soaked in hot water 15 mins
- 200 g sweet and sour preserved radish shredded
- 3 tbsp dried shrimps soaked in hot water 15 mins
- 100 g spring onion
- 50 g Vietnamese mint
- 800 g thin round rice vermicelli noodle Bún
- Viet shrimp paste, salted egg, Lethocerus indicus extract optional
- Sprinkle some salt over the chicken and rub on the skin to remove some bad poultry smell. Rinse well under running water and stuff 1 spring onion and 2 slices of ginger into its cavity. This will enhance the flavor of the meat as it cooks.
- Add the chicken into a pot filled with 4 liters of water together with 1 tbsp of salt, 2 slices ginger and 1 peeled onion. Bring to a boil and constantly skim off the foam as soon as it rises to the top. Also add the dried shimps and shiitake mushrooms. When it boils, lower the heat to medium and cook until the chicken is tender. It might take 30-60 minutes depending on the kind of chicken you use.
- Crack the eggs in a bowl. Lightly season with salt, pepper, and fish sauce. Beat well.
- Grease the pan with some vegetable oil. Heat the pan till it's nice and hot. Pour the egg mixture into the pan and tilt the pan in a circular motion to coat the base of pan. Quickly pour the mixture back to the bowl. You will get a very thin egg sheet. Remove and let cool.
Repeat until you finish the egg mixture.
- Cook noodle following package instructions. Then rinse under cold water to stop the cooking process and remove the outside starch. AND rinse again under hot water. This helps the noodles to get dried faster (hot water evaporates quicker) and become more fluffy (rather than stick to each other and turn lumpy).
- When the chicken is cooked through, remove from the soup pot and rinse well under cold water to prevent the skin from darkening. Leave to cool, then debone and shred the meat thinly.
- Roll up the egg sheets and cut into very thin strips. Also cut the Vietnamese ham into thin strips. Slice the mushrooms thinly. Chop up the Vietnamese mint and spring onion.
- In a large serving bowl, fill the serving bowl half-full with the rice vermicelli (You can quickly blanch the noodle before serving to make it warm). Top up with shredded chicken, preserved radish, shredded ham, sliced mushroom, Vietnamese mint and chopped spring onion. Ladle the hot soup over the noodle.
- Served with a lime wedge, a few drops of Viet shrimp paste(mam tom), salted egg, Lethocerus indicus extract to your preference.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!