Learn to cook delicious 'bun thang' for a family breakfast

For those who adore the flavors of Hanoi cuisine. Join PasGo in discovering how to cook delicious 'bun thang' so that whoever gets a chance to taste it once will remember it forever.

It's often said that Hanoi cuisine is intricate and refined, and this holds true for 'bun thang' as well. A dish that's intricate due to the meticulous preparation of ingredients and refined because of its traditionally flavorful broth. Anyone who has been away from Hanoi will surely remember this rich and delicate 'bun thang' dish.

Let's delve into the art of making delicious 'bun thang' with PasGo's culinary experts.

Required Ingredients

- Free-range Chicken: ½ (600g - 800g)

- Chicken Eggs: 2

- Pork Sausage: 100g

- Pig Bones: 500g

- Thin Vermicelli Noodles: 1.5 kg

- Dried Shrimp: 100g

- Fresh Shrimp: 200g

- Herbs: Scallions, Vietnamese coriander, dried shallots, grilled ginger, shiitake mushrooms, dried turnips (As needed, according to taste preferences)

- Seasonings: Shrimp paste, seasoning powder, fish sauce, rock sugar, vinegar, sugar (As needed, according to taste preferences)

How to make delicious bun thang

Step 1

Clean the chicken, boil it in water seasoned with 1 teaspoon of seasoning powder, dried shallots, and grilled ginger. Simmer over low heat for about 30 minutes until the chicken is fully cooked.

Once the chicken is cooked, remove it from the pot and soak it in cold water, then shred or cut it into small pieces.

Step 2

Clean the pig bones, bring to a boil and skim off the foam. Discard the initial water. Then add the bones and 1 teaspoon of seasoning powder to the pot, followed by the chicken broth, and simmer with the bones.

Step 3

Rinse the dried shrimp and roast them until fragrant in a pan.

Add the cleaned dried shrimp and shiitake mushrooms to the pot with the prepared bone broth. Season with a bit of rock sugar and adjust seasoning to taste preference.

Continue simmering the broth for bun thang for 3-4 hours.

The broth for bun thang is crucial, so make sure to season it just right.

Step 4

(Thinly Fried and Sliced)

Fry the eggs thinly, let them cool, then slice thinly.

Thinly slice the pork sausage

Boil the fresh shrimp with a little water, peel and crush when cooked. Stir-fry the shrimp with a little cooking oil and fish sauce to taste.

Soak the dried turnips in warm water to soften, rinse with boiling water to cool, then soak in 2 tablespoons of vinegar and a tablespoon of sugar for 30 minutes.

Finely chop the Vietnamese coriander and scallions

Briefly blanch the vermicelli in boiling water

(Soak the turnips in water to soften)

Step 5

Arrange the vermicelli and prepared ingredients in a bowl, pour the broth over the vermicelli, and it's ready to serve.

(Arrange the prepared ingredients in a bowl)

Pro tip: to make delicious and authentic bun thang, add a bit of shrimp paste. So if your family enjoys shrimp paste, add some before pouring the broth into the bowl of vermicelli.

A bowl of bun thang comprises all the essential ingredients from fresh herbs, scallions, and chicken eggs to delicate vermicelli strands and slices of pristine pork sausage... It seems like a manifestation of the aromatic, sweet, and savory cuisine of Thang Long land. Wishing you success with making delicious bun thang!

In Hanoi, it's easy to savor the exquisite bun thang. A recommendation for culinary enthusiasts is Buffet Vietnam 1A Tang Bat Ho, Hai Ba Trung District, Hanoi. The diverse menu with familiar dishes will surely leave you with lingering memories.

Or you can explore more reputable and delicious restaurants offering hot deals in Hanoi to have more interesting options!

>>Don't forget to make online reservations through PasGo to receive attractive deals!

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