Bun Thang Hanoi Noodle Soup (Printable Version)
A delicate Hanoi noodle soup with shredded chicken, egg crepes, and pork in clear aromatic broth.
# What You Need:
→ Broth
01 - 1 whole chicken (about 3 lbs), cleaned
02 - 1 medium yellow onion, peeled
03 - 1 (2-inch) piece 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
# Directions:
01 - Place chicken, onion, ginger, and water in a large stockpot. Bring to a rolling boil over high heat, then reduce heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface. After 30 minutes, carefully remove the chicken and set aside to cool.
02 - Continue simmering the broth with onion and ginger for an additional 45 minutes to develop depth. Add salt, fish sauce, and sugar. Strain the broth through a fine mesh strainer for clarity and return to the pot to keep hot.
03 - Once cooled, shred the chicken breast into thin strips using your fingers or two forks. Reserve the meat for serving and discard skin and bones.
04 - Whisk eggs with 1/4 teaspoon salt. Heat a nonstick skillet over medium-low heat. Pour a thin layer of egg mixture to create a flat crepe. Cook until just set, approximately 30 seconds, then flip briefly and remove. Repeat with remaining egg. Slice the cooked crepes into fine julienne strips.
05 - Prepare rice vermicelli according to package directions (typically boil for 3-5 minutes until tender). Drain thoroughly and rinse under cold running water to stop cooking and prevent sticking. Drain well before serving.
06 - Slice Vietnamese pork sausage into thin julienne strips, approximately 2 inches in length, to match the other toppings.
07 - Divide cooked noodles evenly among serving bowls. Arrange shredded chicken, egg crepe strips, pork sausage, scallions, cilantro, Vietnamese coriander, mint, and chili on top of the noodles.
08 - Ladle the hot, clear broth over the arranged toppings. Garnish with shrimp floss if using and serve with lime wedges and shrimp paste on the side for guests to adjust seasoning to their preference.
# Expert Advice:
01 -
- Its essentially a Vietnamese grandmother is secret to making you feel like family without saying a word
- The broth technique transforms basic ingredients into something restaurant worthy and deeply satisfying
02 -
- The broth clarity matters more than you think so take the time to strain it properly
- Everything must be cut into uniform thin strips or the texture will feel clumsy in the spoon
03 -
- Add a dried shrimp or piece of dried squid to the broth for extra umami depth
- Char your onion and ginger directly over a gas flame for that smoky complexity