Anzeige
Bún Thang – Hanoi Noodle Soup with Egg and Chicken
More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes
Bún Thang – Hanoi Noodle Soup with Egg and Chicken
Laura Chen
4
30 minutes
60 minutes
450
Vietnamese
Soup
Bún Thang is a traditional Hanoi noodle soup with tender strips of chicken, strips of egg and an aromatic broth. The soup gets its depth from dried shrimp and fermented fish sauce, and it is often served with fresh herbs.
Ingredients
Ingredients
- 500 g rice noodles (bún)
- 1 whole chicken (about 1.2 kg)
- 2 eggs
- 50 g dried shrimp (soaked)
- 1 tbsp fermented shrimp paste (mắm tôm)
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 onion (halved)
- 2 scallions (chopped)
- 1 bunch cilantro
- 1 liter water
- Salt and pepper to taste.
Instructions
- Bring the chicken to a boil with the water, onion and salt in a large pot and simmer for about 40 minutes
- Take out the chicken, let it cool and cut the meat into fine strips
- Pour the broth through a sieve and season it with fish sauce, shrimp paste and sugar
- Fry the eggs into a thin omelet, roll it up and cut it into fine strips
- Drain the soaked shrimp and chop them roughly
- Cook the rice noodles according to the package instructions and divide them among bowls
- Top with the chicken, egg strips, shrimp, scallions and cilantro
- Pour the hot broth over the top and serve.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Vietnamese Recipes · Noodle Recipes · All Asian Recipes