Bun Thang – The Sublime Essence of Hanoi Cuisine

When it comes to the plethora of Hanoi's bun dishes, which have captivated the palates of countless food enthusiasts and foreign tourists alike, there's quite a list to enumerate. Among them, Bun Thang stands out as the epitome of elegance and refinement in Hanoi's culinary scene.

Bun Thang has been ingrained in the culinary culture of Hanoi for a long time. Its origins trace back to the ancient capital's 'thang' soup. Utilizing traditional Tet ingredients such as dried shrimp, chicken meat, chicken bones, Vietnamese sausage, salted eggs, and pickled radish… Bun Thang skillfully balances the richness of meaty dishes, showcasing the finesse and frugality of Hanoi's women of yore.

The 'Five-Colored Flower'

Delving into the meaning behind this dish's name, culinary researchers suggest: 'Thang' in Chinese means soup. Bun Thang can be understood as 'noodles bathed in soup'. Simple yet intriguing. Indeed, the name alone reveals to diners the essence, the soul of this traditional noodle dish lies in its broth. The main ingredients of the broth are chicken or pork bones and dried shrimp.

During the cooking process, the chef must continuously skim off the foam to ensure the broth remains clear. A standard pot of broth should be clear, subtly sweet, with hints of the fragrance of dried shrimp and dried mushrooms.

Crafting Bun Thang involves intricacies in ingredient selection, preparation, and presentation. It's estimated that making a bowl of Bun Thang requires up to twenty different ingredients. The chosen noodles are delicate strands of 'bun roi,' resembling soft white cotton. The chicken must be of local breed, tender, shredded finely yet retaining a slight glossy skin akin to young golden leaves. Similarly, the Vietnamese sausage must be meticulously chosen, thinly sliced with a pale pink center to ensure its deliciousness. The dried shrimp should be sweet without any hint of fishiness, delicately fluffed up. The dried shredded turnip is pickled sweet and sour, presenting a tantalizing brownish-yellow hue that's truly pleasing to the eye.

Further intricacies lie in the egg beating process. To achieve a thin egg coating, a dash of white wine is added before thorough whisking. Subsequently, a cotton swab is dipped in lard and evenly spread around the pan's inner surface. When pouring in the egg mixture, the pan must be swiftly rotated to ensure even cooking. Once fried, the eggs are cut into thin, glossy strips, soft and smooth. Additionally, indispensable ingredients include shiitake mushrooms, shallots, and finely chopped cilantro.

All ingredients are meticulously arranged on the bowl of noodles, resembling a multi-colored flower with the egg yolks forming the centerpiece in a deep yellow hue. As writer Vu Bang put it, 'gazing at a bowl of pho gives one the sensation of a bold, colorful collective painting, whereas observing a bowl of Bun Thang imparts the feeling of admiring a picturesque landscape along the Stewbon River, where pure hues are juxtaposed closely without blending.'

Implicit Charm of... Shrimp Paste

It would be a significant omission not to mention the implicit charm of Bun Thang's seasoning – shrimp paste. As one diner aptly remarked, Bun Thang without shrimp paste is akin to pho without its broth. Additionally, one cannot overlook the essence of belostomatid essence oil, the most refined and distinctive feature of this dish. Just a hint of this aromatic essence, combined with the subtle fragrance of cinnamon, melds into the bowl of Bun Thang, creating an indescribably delicious flavor. Regrettably, with the gradual disappearance of the belostomatid insect, this flavor has become a memory for Hanoians, leaving many diners nostalgic.

In the past, Bun Thang was only savored on special occasions like the golden transformation day on the 4th day of Tet. Nowadays, people enjoy Bun Thang in their daily lives, albeit not always with all the traditional ingredients as before. However, even with the basic ingredients available today, this dish continues to linger in the memories of those who have tasted it, leaving a lasting impression.

Source: Dulichvn

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Reference: Travel guide from Mytour