Bun Thang Hanoi Specialty (Printer-Friendly)

Delicate Hanoi noodle soup with shredded chicken, egg crepes, and pork in clear aromatic broth.

# What You'll Need:

→ Broth

01 - 1 whole chicken (about 3 lbs), cleaned
02 - 1 medium yellow onion, peeled
03 - 1 (2-inch) piece ginger, sliced and smashed
04 - 6 cups water
05 - 1 tsp salt
06 - 1 tbsp fish sauce
07 - 1 tsp rock sugar (or 2 tsp regular sugar)

→ Soup Toppings

08 - 4 oz Vietnamese pork sausage (gio lua/cha lua), thinly sliced
09 - 3 large eggs
10 - 1/4 tsp salt (for eggs)
11 - 2 cups cooked shredded chicken breast (from the broth)
12 - 10 oz dried rice vermicelli noodles (bun), soaked

→ Garnishes

13 - 2 scallions, finely sliced
14 - 1/4 cup cilantro, chopped
15 - 1/4 cup Vietnamese coriander (rau ram), chopped
16 - 1/4 cup fresh mint leaves
17 - 1 red chili, thinly sliced
18 - 1 tbsp dried shrimp floss (optional)
19 - Shrimp paste (mam tom), for serving (optional)
20 - Lime wedges

# How to Make It:

01 - In a large pot, add chicken, onion, ginger, and water. Bring to a boil, then reduce heat and simmer, skimming off any foam. After 30 minutes, remove the chicken and set aside to cool.
02 - Continue simmering the broth with the onion and ginger for another 45 minutes. Add salt, fish sauce, and sugar. Strain the broth for clarity and return to the pot.
03 - Shred the cooled chicken breast into thin strips. Reserve for serving.
04 - Whisk eggs with 1/4 tsp salt. Heat a nonstick skillet over medium-low. Pour a thin layer of egg to make a flat crepe. Cook until just set, flip, then remove. Repeat as necessary. Slice crepes into fine julienne strips.
05 - Cook rice vermicelli according to package instructions. Rinse with cold water and drain well.
06 - Slice Vietnamese pork sausage into thin julienne strips.
07 - Divide noodles among bowls. Top with shredded chicken, egg crepe strips, pork sausage, scallions, cilantro, Vietnamese coriander, mint, and chili.
08 - Ladle the hot, clear broth over the toppings. Garnish with shrimp floss and lime wedges. Serve with shrimp paste on the side, if desired.

# Expert Advice:

01 -
  • The broth is crystal clear but deeply complex, developing layers of flavor from long simmering
  • Every element is prepared differently—shredded, sliced, julienned—creating incredible texture variety
  • It's a complete meal in a bowl, satisfying without leaving you feeling heavy
02 -
  • Skim the broth religiously in the first 15 minutes of cooking for crystal clarity
  • Let the chicken cool slightly before shredding, but dont refrigerate it or the texture becomes rubbery
  • The egg crepes must be thin, almost translucent, to achieve the delicate texture this soup requires
03 -
  • Add a small piece of dried squid or shrimp to the broth during the last 20 minutes for extra umami depth
  • The broth actually tastes better the next day, so consider making it ahead and reheating
  • If you cannot find rau ram, extra cilantro and mint make an acceptable substitute

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