What is Bún Thang?
Bún Thang is a dish originating from northern Vietnam. Bun thang recipe is a combination of Vietnamese soup and ingredients such as chicken, pork, vermicelli, mushrooms, eggs, herbs…
When I inquired about to explain what the bun-thang signifies and she responded “as a kid I used to sit around and wonder how ‘oranges’ got their name-nobody knows.” As as if I was insane for asking.
Luckily for me, my mother noticed that it was a word “thang” was being used to refer to Northern Vietnamese and Chinese medicine (thuoc Bac), usually offered as a mix bags of dry herbs. I’m assuming that the word “thang” is a reference to “prescription” which in this Vietnamese medical context is typically an amalgamation of. This recipe is a mix of three different toppings , but not including the herb mixture however, it is common to discover variations that have up to five toppings.
Super-Finicky Soup Originating From the North
The soup is made of chicken and originates from Hanoi located in the northern part of Vietnam. Even though this delicious soup is quite simple to prepare and taste but it’s also known as being extravagant and opulent in its own way.
The soup is typically made with round rice noodles, which is a smaller version of what you typically find when you eat Bun Bo Hue however, my grandmother says you should put Vietnamese coriander (rau Răm) underneath the noodles. This doesn’t make reason to me.
I am in love with the smell of rau ram, and I want to smell it immediately as I sit down to an ice cream bowl. Why not keep it as a surprise vegetable component?
Certain people are also particular about all toppings cut with the identical size matchsticks.
Of course, the best method of cooking it is to cook with the kind of chicken that you can’t get here. If you don’t raise chickens, or are in the connection with others who are doing so.
Chickens must be Between 6 and 7 Months Old
What’s the matter with this chicken-related rule? It’s known as gà mái dầu and is the hens of a particular age. It’s true that I don’t exactly know what exactly what specific date they’re expected be, but the ones that are prized are old enough to have laid eggs for around one week. Older chickens tend to have more tough meat, whereas those who don’t have eggs yet aren’t old enough to lay eggs.
The closest thing similar to this in our backyard is Gà Chạy which is also called gà đi bộ which is a free-range chicken.
Finicky right?
Beetle Juice
The final thing you can add to your soup prior to eating is adding a few drops ca cuong . A word of caution for novice readers, before you look up for the term ca cuong, it is actually the juice of beetles. It’s actually an extract of male beetle’s pheromone.
The bottle’s packaging is definitely Thai. I’m not entirely sure what Thai people consume this with bugs, but the bug-based food is quite common and these beetles won’t be popular only because of the scents.
I’ve only tasted the fake flavor of this beetle essence because the actual substance is very difficult to find in the US however, it is said that it tastes much better. In Vietnamese food, it is common to use this extract in foods like bun thang, as well as the cooked the fish sauce for goi cuon (fresh spring rolls).
Filled with toppings
Mom always reminds me that the soup that you see above is unusually loaded with meat and other toppings in comparison to the soup she’s had in her youth in Vietnam.
The constant reminder of this soup makes me think about every Vietnamese dinner I’ve had Is this authentic or is it the over-priced “Americanized” version of this dish? I can see the “leaner” bun thang of the 1960s and 1970s tasting delicious However, for now, I’ll be able to enjoy this soup in the full smoky glory it offers.
What is Bun Thang?
Bun Thang is a chinese base noodle soup that comes made in Hanoi and is served with chicken shredded and scrambled eggs. Vietnamese sausages as well as plenty of servings of fresh herbs.
What’s Vietnamese bun composed from?
Bun in Vietnamese refers to “noodles,” and this dish is made of rice noodles that comprise rice flour and water.
Other soups for chicken that are comforting to try
- Chao Ga (Vietnamese Chicken Rice Porridge/Congee)
- Vietnamese Chicken Noodle Soup Recipe (Sup Nui Ga)
- Chicken Pho (Phở Gà)
Bún Thang recipe – Vietnamese Noodle Soup with Chicken, Egg and Pork
Ingredients
- 1 package of dried rice noodles (16oz) vermicelli thick or thin. The same kind that is used in bun bo Hue .
BROTH
- 2 lb. chicken cut into pieces or whole chicken
- One medium-sized yellow onion, halved
- 2 tablespoons dried shrimp
- One teaspoon Monosodium Glutamate
- 1 tablespoon fish sauce Optional
- enough water to completely cover your chicken (8-12 cups)
- Salt to taste
TOPPINGS
- Chicken shredded from the chicken that is used to make broth
- Four large scrambled eggs cooked thin and then julienned
- 1/2 pound Vietnamese pork sausage cha lua, julienned
HERBS & GARNISH
- roughly chopped scallions
- roughly chopped cilantro
- Vietnamese coriander rau ram
- Red onion thinly cut
- Optional fried shallots
- shrimp paste mam tom, optional
- Thai chiles are optional
- Ca cuong – beetle extract an option
Instructions
- Put the chicken along with the other ingredients for broth into an oven-proof pot, with the exception of the salt. Bring the broth to the point of boiling before reducing the heat to simmer. Cook for 15-20 minutes or until the chicken is fully cooked. Add salt to taste. Remove onion.
- In the meantime, make eggs. Mix eggs together in bowls, then add 2 tablespoons of liquid to smooth it somewhat. Lightly grease a pan and then add just enough egg to create an even layer, flipping around midway. As many eggs as needed to make enough eggs. Roll loosely each egg crepe to cut them into strips / Julienne.
- Remove the chicken from the broth once it's cooked to perfection. Cool it down, then cut into shreds. Slice your Vietnamese sausage to the same thickness as the eggs and chicken.
- Lightly fry or deep-fry thinly cut shallots if you intend to make use of this.
- Rice noodles should be prepared according to the instructions on the package.
- Assemble your soup bowls. Add noodles and toppings, herbs, toppings, broth and a couple of drops of extract from beetle per bowl and serve.
Thang means soup in old vietnamese language (Nôm)
Tang in Mandarin, Ton in Cantonese.
Female cook who invented this dish wondered, why all of vietnamese noodle soup, non of them have the word soup in their name? That’s why she named this dish Bun Thang… Noodle soup.
Bun thang is my favorite dish, especially when you add shrimp paste n very spicy chili oil. I prefer this over Pho or Bun bo hue.