Authentic Vietnamese Bun Thang Recipe: A Delicious Noodle Soup from Hanoi

Ingredients

  • 1 whole chicken, approximately 1.5 kg
  • 500g pork bones
  • 6 eggs
  • 300g shrimp, peeled and deveined
  • 300g Vietnamese sausage (giò lụa)
  • 200g dried bamboo shoots
  • 1 small onion, peeled
  • 10 dried shiitake mushrooms
  • 2 tablespoons fish sauce
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 500g rice vermicelli noodles
  • 2 green onions, chopped
  • 1 handful fresh cilantro, chopped
  • 1 handful fresh mint leaves
  • 1 lime, cut into wedges
  • Chili sauce, to taste

Steps and instructions

  1. Place the whole chicken and pork bones in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam or impurities that float to the top.
  2. While the broth is simmering, prepare the other ingredients. Beat the eggs and fry them into a thin omelette. After it cools, roll and slice into thin strips.
  3. Boil the shrimp until cooked, then remove the shells and heads. Grind the shrimp into a paste.
  4. Slice the Vietnamese sausage and dried bamboo shoots into thin strips. Soak the dried shiitake mushrooms in hot water until soft, then slice into thin strips.
  5. Once the chicken is cooked, remove from the broth, let it cool, then shred the meat into thin strips. Return the bones to the broth and continue simmering.
  6. Grill the onion until charred, then add to the broth with the fish sauce, salt, and sugar. Continue to simmer the broth for another hour, then strain.
  7. Cook the rice vermicelli noodles according to the package instructions, then drain.
  8. To serve, place a portion of noodles in each bowl, then top with the shredded chicken, shrimp paste, omelette strips, sausage, bamboo shoots, and mushrooms. Pour over the hot broth.
  9. Garnish with fresh green onions, cilantro, and mint. Serve with lime wedges and chili sauce on the side.

Tools for making

  • Large pot - for boiling the chicken and pork bones to make the broth
  • Grill - for charring the onion
  • Knife - for slicing the ingredients
  • Cutting board - for chopping and preparing the ingredients
  • Frying pan - for cooking the omelette
  • Mortar and pestle - for grinding the shrimp into a paste
  • Strainer - for straining the broth
  • Large bowls - for serving the Bun Thang
  • Ladle - for pouring the hot broth
  • Tongs - for handling the chicken and shrimp

Recipe variations

  • Use chicken breast or thigh meat instead of a whole chicken for a quicker cooking time.
  • Replace the pork bones with beef bones for a different flavor profile.
  • Substitute tofu or tempeh for the meat to make it vegetarian-friendly.
  • Add sliced mushrooms or bok choy for additional vegetables.
  • Experiment with different types of sausage such as lap cheong or chorizo.
  • Include other herbs such as Thai basil or Vietnamese perilla leaves for an extra layer of freshness.
  • Try using different types of noodles like egg noodles or soba noodles.
  • Make it gluten-free by using tamari or gluten-free soy sauce instead of fish sauce.
  • For a spicier version, add sliced chili peppers or a dollop of sambal oelek to the broth.
  • Adapt the recipe to personal taste by adjusting the amount of fish sauce, salt, and sugar used in the broth.

Recipe overview

Bun Thang is a traditional Vietnamese dish that offers a symphony of flavors in every bite. This noodle soup is a harmonious combination of chicken, pork, shrimp, Vietnamese sausage, mushrooms, and bamboo shoots, all nestled in a flavorful broth. A serving of Bun Thang is not only delicious, but it's also a visual treat, with an array of colors and textures that make for a delightful eating experience. This recipe takes you through the step-by-step process of creating Bun Thang at home. It involves making a rich broth from whole chicken and pork bones, preparing an array of toppings such as a thin omelette, shrimp paste, and sliced sausage, and assembling everything over a bowl of rice vermicelli noodles. The dish is then garnished with fresh herbs and served with lime wedges and chili sauce for an added kick. While it may seem complex, the steps are easy to follow and the result is a comforting and hearty bowl of soup that is truly a taste of Vietnam. This is a great dish to make for a weekend dinner or to impress guests at a gathering. So, put on your apron, gather your ingredients, and let's get started on making Bun Thang!

Common questions

  1. Can I use chicken breasts instead of a whole chicken? Yes, you can use chicken breasts if you prefer. However, using a whole chicken adds more flavor to the broth.
  2. Can I use other types of meat instead of pork bones? If you can't find pork bones, you can use pork ribs or pork neck bones as a substitute.
  3. Can I use fresh bamboo shoots instead of dried ones? Fresh bamboo shoots are not commonly used in this recipe. Dried bamboo shoots provide a unique texture and flavor that complements the dish well.
  4. Can I skip the shrimp paste? Shrimp paste is an essential ingredient in Bun Thang as it adds a distinct flavor. However, if you have allergies or preferences, you can omit it, but the dish may taste slightly different.
  5. Can I make the broth in advance? Yes, you can make the broth in advance and refrigerate it. Just reheat it before serving and adjust the seasoning if needed.
  6. What can I use as a vegetarian substitute for the meat? For a vegetarian version, you can substitute the meat with tofu or plant-based protein alternatives. You can also enhance the flavor of the broth with vegetable stock.
  7. Can I make Bun Thang without fish sauce? Fish sauce is a key ingredient in Vietnamese cuisine, including Bun Thang. It provides a salty and savory taste that is difficult to replicate. However, if you have dietary restrictions, you can try using a soy sauce alternative, but the flavor will be different.

Serving dishes and utensils

Origin stories

Bun Thang, a delicacy hailing from Hanoi, the capital of Vietnam, is steeped in folk tales and culinary artistry. The name 'Bun Thang' literally translates to 'Ladder Noodles', with some speculating it stems from its tradition of being served on the 4th day of Lunar New Year, symbolizing the climb or "ladder" to success in the upcoming year. Intriguingly, Bun Thang also shares phonetic similarities with the phrase 'Bun Thang', meaning 'a pack of all things', which can be seen as a poetic reference to the diversity of ingredients that paint a harmonious culinary palette in this dish. Savored for generations, this dish is a symphony of flavors, a testament to Vietnam's culinary richness, and a heartwarming reminder of the importance of family and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.