Bún Thang recipe - Vietnamese Noodle Soup with Chicken, Egg and Pork
A warm chicken broth-based Vietnamese soup that hails from the North. The soup is garnished with shredded chicken eggs, pork sausage, eggs and fragrant Vietnamese coriander.
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.