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Bún thang
Bún thang: fine rice noodles in clear chicken broth, crowned with shredded chicken, egg ribbons and pork roll
Bún thang began as a thrifty Hanoi meal made from the leftovers of Tết, the lunar new year feast, and it is still the most delicate noodle soup in the city, served in small, careful bowls on Cầu Gỗ Street near Hoàn Kiếm Lake. Fine vermicelli sits under neat piles of shredded chicken, thread-thin omelette strips and giò lụa, a smooth Vietnamese pork roll, all covered with a clear broth sweetened by dried shrimp and shiitake. It is eaten for a light lunch or a late breakfast. Chef's tip: keep the broth at a bare simmer and skim often; boiling makes it cloudy.
- Total time
- 125 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the broth and chicken
- 1 onionhalved, skin on
- 1 oz gingerunpeeled
- 6 dried shiitake mushroomssoaked for 20 minutes
- 3 ⅓ lb whole chicken
- 1 oz dried shrimprinsed
- 12 ½ cups water
- 1 tsp salt
- 3 tbsp fish sauce
- 1 tsp sugar
For the toppings
- 4 eggs
- 1 tsp vegetable oil
- 14 oz fine rice vermicelli
- 1 handful Vietnamese coriander (rau răm)
- 3 spring onionssliced
- 1 lime (optional)wedges
- 1 red chilli (optional)sliced
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Method
0/8 doneStep 2: Put 3 ⅓ lb whole chicken in a large pot with the onion, ginger, 1 oz dried shrimp, drained 6 dried shiitake mushrooms, 12 ½ cups water and 1 tsp salt. Bring slowly to the boil, skimming off the foam.
15 minStep 3: Simmer very gently for 40–45 minutes, until the thickest part of the thigh reaches 165°F and the juices run clear. Common mistake: letting it boil hard, which clouds the broth and toughens the meat.
45 minStep 4: Lift out the chicken and drop it into iced water for 10 minutes to firm the skin. Pull the meat into fine shreds and return the bones to the pot to simmer for 30 minutes more.
30 minStep 5: Strain the broth, season with 3 tbsp fish sauce and 1 tsp sugar, and keep it hot. Slice the mushrooms thinly.
3 minStep 6: Beat 4 eggs. Wipe a non-stick pan with 1 tsp vegetable oil, pour in a thin layer of egg and cook over a low heat for about 1 minute, until set right through. Repeat, then roll up the sheets and cut into very fine ribbons.
8 minStep 7: Cut 7 oz giò lụa (Vietnamese pork roll) into thin matchsticks. Cook 14 oz fine rice vermicelli following the packet, rinse and drain.
8 minStep 8: Put noodles in each bowl and arrange the chicken, egg ribbons, pork roll and mushrooms on top in neat piles. Pour over boiling broth and finish with 1 handful Vietnamese coriander (rau răm), 3 spring onions, 1 lime and 1 red chilli.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 60 g
- Fat
- 13 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bún thang take?
- About 125 minutes in total: 40 minutes to prepare and 85 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
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