When people think of Vietnamese noodles, pho and bun bo Hue (Vietnamese Spicy beef and pork noodles) are those that usually come to mind. However, in Vietnam, we have many other noodle dishes, Bun thang is one of those (another one is Fried fish noodle soup).
Bun thang (Hanoi vermicelli noodle soup with chicken, egg, and pork) is one of the traditional dishes which represent the elegance of Hanoi cuisine. It is delicious with beautiful presentation.
Bun thang or rice vermicelli with chicken, egg and pork can be enjoyed at any time of the day. The clear yet flavourful broth is made with 20 ingredients, including dried shrimp, squid, shrimp paste, spring onion, coriander, ginger, mushroom, beet, fish sauce, sugar candy, and vinegar.
It is also a particularly attractive Hanoi dish as the noodles, chicken, eggs, pork slices, and a dollop of shrimp paste are carefully arranged to resemble a flower.
The clear and flavorful broth is the soul of this dish. It is made by simmering chicken, dried shrimp, and dried shiitake mushrooms. You can find both dried shrimps and dried mushrooms at Asian grocery stores. Dried shrimps are frequently used in Vietnam to add flavors to stock/broth. Those three ingredients create a broth with so many layers of flavors: light, savory and sweet.
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