Bun Thang Hanoi Noodle Soup (Printable)
A delicate Hanoi specialty with shredded chicken, silky eggs, and pork sausage in a clear flavorful broth.
# What You'll Need:
→ Broth
01 - 1 whole chicken (about 3 lbs), cleaned
02 - 1 medium yellow onion, peeled
03 - 1 (2-inch) piece of ginger, sliced and smashed
04 - 6 cups water
05 - 1 teaspoon salt
06 - 1 tablespoon fish sauce
07 - 1 teaspoon rock sugar (or 2 teaspoons regular sugar)
→ Soup Toppings
08 - 4 oz Vietnamese pork sausage (gio lua/cha lua), thinly sliced
09 - 3 large eggs
10 - 1/4 teaspoon salt (for eggs)
11 - 2 cups cooked shredded chicken breast (from the broth)
12 - 10 oz dried rice vermicelli noodles (bun), soaked
→ Garnishes
13 - 2 scallions, finely sliced
14 - 1/4 cup cilantro, chopped
15 - 1/4 cup Vietnamese coriander (rau ram), chopped
16 - 1/4 cup fresh mint leaves
17 - 1 red chili, thinly sliced
18 - 1 tablespoon dried shrimp floss (optional)
19 - Shrimp paste (mam tom), for serving (optional)
20 - Lime wedges
# How-To Steps:
01 - In a large pot, add chicken, onion, ginger, and water. Bring to a boil, then reduce heat and simmer, skimming off any foam. After 30 minutes, remove the chicken and set aside to cool.
02 - Continue simmering the broth with the onion and ginger for another 45 minutes. Add salt, fish sauce, and sugar. Strain the broth for clarity and return to the pot.
03 - Shred the cooled chicken breast into thin strips. Reserve for serving.
04 - Whisk eggs with 1/4 teaspoon salt. Heat a nonstick skillet over medium-low. Pour a thin layer of egg to make a flat crepe. Cook until just set, flip, then remove. Repeat as necessary. Slice crepes into fine julienne strips.
05 - Cook rice vermicelli according to package instructions. Rinse with cold water and drain well.
06 - Slice Vietnamese pork sausage into thin julienne strips.
07 - Divide noodles among bowls. Top with shredded chicken, egg crepe strips, pork sausage, scallions, cilantro, Vietnamese coriander, mint, and chili.
08 - Ladle the hot, clear broth over the toppings. Garnish with shrimp floss and lime wedges. Serve with shrimp paste on the side, if desired.
# Expert Advice:
01 -
- Its a symphony of textures in one bowl silky noodles, tender chicken, delicate egg ribbons, and aromatic herbs
- The clear broth tastes deceptively simple but holds layers of flavor from careful simmering
- Each bowl becomes a custom experience with garnishes adjusted to your liking
02 -
- Never let the broth reach a rolling boil after adding chicken or the meat becomes tough and dry
- Egg ribbons can be made hours ahead and kept separated with parchment paper
- The broth actually tastes better the next day so consider making it in advance
03 -
- Soak rice noodles in warm water for 20 minutes before boiling for even cooking
- Add a splash of the broth to your bowl first to warm the noodles before adding toppings
- Serve with a small dish of garlic vinegar for those who crave extra brightness