Hanoi Chicken Noodle Soup — Bun Thang
Hanoi twenty-ingredient chicken noodle soup with shredded poached chicken, julienned omelette, sliced cha lua, and dried shrimp arranged in concentric rings over rice vermicelli, drowned in a clear chicken-shrimp broth.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve ginger and shallot lengthwise. Soak dried shrimp and dried daikon in hot water 5 minutes, drain. Slice scallion thin, chilli into rings, quarter limes, pick herb leaves from stems. Whisk eggs with salt.
Char
Heat a dry skillet over high 5 minutes until smoking. Lay ginger and shallot cut-side down in batches if needed, char 4 minutes turning until edges blacken. Slide onto a plate to cool.
Boil
Bring chicken bones with 1600ml cold water to a rolling boil over high 5 minutes. Drain bones, rinse under cold water until clean, return to a clean pot with 1600ml fresh water.
Simmer
Add charred ginger, shallot, drained shrimp, drained daikon, and chicken thigh to pot over high heat to a boil. Bare simmer uncovered 55 minutes, skimming scum every 15 minutes until broth turns clear gold.
Fry
Heat oil in a small skillet over medium 30 seconds. Pour whisked eggs in a thin sheet, cook 90 seconds until set. Slide onto a board, slice into ribbons. Lift chicken from broth, rest 5 minutes, shred meat into long thin strands.
Boil
Drop vermicelli into a boiling pot over high 4 minutes until just tender. Drain and rinse. Stir fish sauce, sugar, salt, and shrimp paste into broth until flavours meld.
Plate
Pile vermicelli in bowls. Arrange shredded chicken, egg ribbons, cha lua, and scallion in concentric rings over noodles. Ladle hot broth over, serve with limes, chilli, cilantro, and mint alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.