Bun Thang Hanoi Specialty Noodle Soup (Printable)

A delicate Hanoi specialty with clear aromatic broth, shredded chicken, silky egg ribbons, and pork sausage over vermicelli noodles.

# 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

# Steps:

01 - Place chicken, onion, ginger, and water in a large stockpot. Bring to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface. After 30 minutes of simmering, carefully remove the chicken and set aside to cool.
02 - Continue simmering the broth with onion and ginger for another 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. Keep warm.
03 - Once the cooled chicken is comfortable to handle, shred the breast meat into thin strips. Reserve for serving. The remaining chicken can be saved for another use.
04 - Whisk eggs with 1/4 teaspoon salt. Heat a nonstick skillet over medium-low heat. Pour a thin layer of egg to create a flat crepe. Cook until just set, flip briefly, then remove. Repeat until all egg is used. Slice crepes into fine julienne strips.
05 - Prepare rice vermicelli according to package instructions. Rinse thoroughly with cold water to stop cooking and prevent sticking. Drain well.
06 - Cut Vietnamese pork sausage into thin julienne strips, matching the texture of other toppings.
07 - Divide noodles evenly among serving bowls. Arrange shredded chicken, egg crepe strips, and pork sausage on top. Scatter scallions, cilantro, Vietnamese coriander, mint, and chili over each bowl.
08 - Ladle the hot, clear broth over the arranged toppings. Garnish with shrimp floss and lime wedges. Serve immediately with shrimp paste on the side for those who enjoy it.

# Expert Advice:

01 -
  • Its like eating a poem where every ingredient plays its own delicate part
  • The broth clarity comes from patience not fancy techniques
  • You can prep everything ahead and assemble in minutes
02 -
  • The broth should taste slightly oversalted on its own—the noodles will balance it
  • Every topping should be cut into strips or threads—chunky toppings feel wrong in this soup
  • Practice patience when making the egg crepes—they should be nearly translucent
03 -
  • Chill the broth overnight and scrape off the fat that solidifies on top for a cleaner taste
  • A splash of vodka in the egg crepe batter makes them more elastic and easier to roll
  • Toast your dried shrimp briefly before adding to the broth for deeper flavor

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