Photograph of the finished Bun thang Hanoi noodle soup

Vietnam · Bún thang

Bun thang Hanoi noodle soup

2 hr 30 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh rice noodles Fresh rice noodles 1.3 lb
  • Photograph of Whole free-range chicken Whole free-range chicken 1.8 lb
  • Photograph of Pork bones Pork bones 1.3 lb
  • Photograph of Vietnamese pork sausage Vietnamese pork sausage 7.1 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Dried shrimp Dried shrimp 1.4 oz
  • Photograph of White radish White radish 4.2 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Herbs Herbs 1.4 oz
  • Photograph of Fermented shrimp paste (mam tom) Fermented shrimp paste (mam tom) 0.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Dried shallots Dried shallots 2
  • Photograph of Sugar Sugar 0.4 oz

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.

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