Bun thang Hanoi noodle soup

Method

1. 1 Simmer pork and chicken bones with roasted ginger for 90 minutes, skimming off the foam to keep the broth clear.
2. 2 Remove the chicken from the pot and shred the meat; slice the pork sausage and omelet thinly into strips.
3. 3 Grind the dried shrimp into a fine paste, then dry-fry it in a pan for 5 minutes.
4. 4 Season the broth with fish sauce, a little shrimp paste, and sugar for a sweet and savory flavor.
5. 5 Blanch the rice noodles and then arrange each type of filling in separate portions around the rim of the bowl.
6. 6 Pour in the hot broth, sprinkle with chopped scallions and herbs, and enjoy immediately.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 1: cook bones and chicken under high pressure for 40 minutes, then let it rest naturally for 15 minutes; this reduces the cooking time to approximately 35 minutes, resulting in a richer, sweeter broth without the need to constantly monitor the foam. The shredded toppings should still be prepared separately.