Bun Thang Hanoi Noodle Soup (Printable)
A delicate Hanoi specialty with shredded chicken, silky eggs, pork, and vermicelli in flavorful clear broth.
# What You'll Need:
→ Broth
01 - 1 whole chicken (approximately 3 pounds), cleaned and patted dry
02 - 1 medium yellow onion, peeled and left whole
03 - 1 (2-inch) piece fresh ginger, sliced and smashed
04 - 6 cups water (approximately 1.5 quarts)
05 - 1 teaspoon salt
06 - 1 tablespoon fish sauce
07 - 1 teaspoon rock sugar (or 2 teaspoons granulated sugar)
→ Soup Toppings
08 - 4 ounces Vietnamese pork sausage (gio lua or cha lua), thinly sliced
09 - 3 large eggs
10 - 1/4 teaspoon salt for egg seasoning
11 - 2 cups cooked shredded chicken breast from broth
12 - 10 ounces dried rice vermicelli noodles (bun), soaked according to package directions
→ Garnishes
13 - 2 scallions, finely sliced on the bias
14 - 1/4 cup fresh cilantro leaves, chopped
15 - 1/4 cup Vietnamese coriander (rau ram), chopped
16 - 1/4 cup fresh mint leaves
17 - 1 red chili pepper, thinly sliced
18 - 1 tablespoon dried shrimp floss (optional)
19 - Shrimp paste (mam tom) for serving (optional)
20 - Fresh lime wedges
# Steps:
01 - Place the whole chicken, onion, smashed ginger, and water in a large stockpot. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface for a clear broth. Simmer for 30 minutes until the chicken is cooked through.
02 - Carefully remove the chicken from the broth and transfer to a plate to cool completely. Continue simmering the broth with the onion and ginger for an additional 45 minutes to develop depth of flavor. Add salt, fish sauce, and rock sugar. Strain the broth through a fine mesh sieve for clarity and return to the pot to keep hot.
03 - Once the chicken is cool enough to handle, remove the skin and bones. Shred the breast meat into thin, uniform strips. Reserve 2 cups for serving and save the remaining meat for another use.
04 - Whisk the eggs with 1/4 teaspoon salt until well combined. Heat a nonstick skillet over medium-low heat and lightly grease. Pour a thin, even layer of egg mixture to create a delicate crepe. Cook until just set, about 30 seconds, then carefully flip and cook for another 10 seconds. Transfer to a cutting board. Repeat with remaining egg mixture. Stack the crepes and slice into fine julienne strips.
05 - Prepare the rice vermicelli noodles according to package instructions (typically boiling for 3-5 minutes until tender). Drain thoroughly and rinse under cold running water to stop the cooking process and prevent sticking. Shake off excess water and set aside.
06 - Slice the Vietnamese pork sausage (gio lua) into thin, uniform julienne strips, approximately 2 inches in length. Set aside in a small bowl until assembly.
07 - Divide the cooked rice vermicelli among 4 individual serving bowls. Arrange the shredded chicken breast, egg crepe strips, and pork sausage attractively on top of the noodles. Scatter the scallions, cilantro, Vietnamese coriander, mint leaves, and sliced chili over each bowl.
08 - Ladle the hot, clear broth directly over the arranged toppings in each bowl. The hot broth will slightly wilt the herbs and warm all components. Garnish with dried shrimp floss if using and serve with fresh lime wedges on the side. Accompany with shrimp paste (mam tom) for those who enjoy its distinctive pungent flavor.
# Expert Tips:
01 -
- This soup captures the elegant complexity of Vietnamese cuisine in one bowl, balancing lightness with incredible flavor
- The technique of transforming simple ingredients into something extraordinary feels like magic every single time
02 -
- The clarity of your broth matters as much as its flavor, so skim diligently and strain through cheesecloth if needed
- Timing is everything, assemble everything before ladling the hot broth so toppings don't wilt or lose their distinct textures
03 -
- Add a tiny piece of dried shrimp or squid to your broth for an extra layer of umami that tastes like you simmered for hours
- Make components ahead and assemble just before serving, this soup rewards preparation but punishes rushing