Bún Thang (Vietnamese Chicken Noodle Soup)

Bun Thang is a delicate Vietnamese noodle soup from Hanoi, the capital city located in the northern region of Vietnam.

This dish is traditionally made from leftover ingredients following Lunar New Year celebration (tet).

You won’t find this dish in restaurants here in the States. It’s one of those special meals made at home.

What is Bún Thang?

Bún Thang is a delicate and flavorful Northern Vietnamese noodle soup with a light, chicken-based broth (sometimes pork is used), round rice vermicelli noodles, and thinly sliced toppings. The broth is clear and mildly seasoned.

Toppings are carefully arranged in thin, elegant strands, and the broth is made by simmering chicken, dried shrimp, shiitake mushrooms, and roasted aromatics.

Bún Thang has a milder flavor compared to other Vietnamese noodle dishes, reflecting the refined and clean palate of Northern Vietnam.

What Does Bún Thang Mean?

Bún no doubt translates to round rice vermicelli noodles, but the meaning of Thang varies, depending on who you ask.

Some believe that Thang comes from Thang Thuốc, which means a unit of Chinese herbal medicine. 

Bun Thang is topped with a little amount of everything laid out in a very organized way, much like a Chinese herbal doctor laying out the different amounts of herbal medicines before combining everything into a satchel.

Another lesser known interpretation of thang refers to “ladder” because the ingredients are layered and organized beautifully on top of the noodles, creating a visually appealing dish​.

What You Will Need

To make bun thang, gather the following ingredients:

• Chicken thighs: Chicken bones for broth and the chicken meat for topping. Feel free to use other cuts of chicken.
• Ginger and yellow onions: Roasted to enhance broth flavor. If you don’t have yellow onions, substitute with shallots.
• Dried shrimp and shiitake mushrooms: Adds a natural umami to the broth. I like to use dried shiitake mushrooms as they are less potent than fresh ones and keep well, but feel free to use what you have on hand.
• Salt, fish sauce, chicken bouillon powder, MSG, and rock sugar: These are used to season the broth. If you don’t have or prefer not to use bouillon powder or MSG, simply omit them and adjust with more salt if needed. Rock sugar can be substituted with regular granulated sugar.
• Round rice vermicelli noodles (bún): I’m using my favorite three ladies brand.
• Vietnamese ham (chả lụa): You can get this in many Vietnamese grocery stores.
• Eggs: I’m using chicken eggs. Scrambled and fried into thin sheets with a bit neutral oil.
• Optional accompaniments served tableside:
  • Shrimp paste (mắm tôm) – adds an earthy, salty flavor.
  • Fried shallots – adds a nice texture and amazing aroma.
  • Lime or lemon wedges – adds acidity for a more well-rounded flavor.
  • Green onions/scallions/Vietnamese coriander (rau răm) – for garnish.

How to Make Bún Thang

Step 1: Prepare Aromatics & Dried Ingredients

Peel the outer layer of the yellow onions and cut in half. Slice the ginger into thick coins.

Place everything on parchment paper or foil for easier cleanup, then roast in a toaster oven or air fryer at 400°F for 15 minutes, or until lightly charred.

Soak the dried shiitake mushrooms in hot water for 30 minutes or until softened. Drain, squeeze dry and thinly slice.

Step 2: Prepare the Stock

Bring 4 quarts of water to a boil in a large pot. Wash the chicken if desired (I always do with a bit of salt scrub and rinse), then add it to the pot. Add the roasted aromatics (onions and ginger), dried shrimp and sliced shiitakes.

Cook for 40 minutes on a low simmer, uncovered. Occasionally skim off any foam or impurities that rise to the top.

Step 3: Shred Chicken and Season Stock

Remove chicken from the pot. Once it’s cool enough to handle, shred or cut it into thin strips. Set shredded chicken aside.

Remove the aromatics from the stock and discard. Leave everything else and use them as a tasty toppings. 

Season the stock with salt, rock sugar, fish sauce, and MSG (optional), adding a little at a time to taste.

Step 4: Make the Eggs

Crack the eggs into a small bowl, season with fish sauce, and whisk well.

In a large non-stick skillet, heat a bit of vegetable oil and pour in half of the egg mixture. Swirl the eggs around the pan to create a thin layer, cooking for about 30 seconds.

Transfer the egg crepe to a plate and repeat with the remaining egg mixture. Stack the egg crepes, roll them up, and slice them into thin strips. Set aside as a topping.

Step 5: Cook the Noodles

Cook the noodles according to the package instructions. Drain them in a colander and rinse with water, then let them dry.

Step 6: Assemble & Serve

Place a handful of cooked rice vermicelli noodles in the bottom of each bowl. Arrange the toppings in separate piles around the bowl: chicken, shiitake mushrooms, egg ribbons, and Vietnamese ham.

Ladle hot broth over the noodles, then garnish with sliced green onions, Vietnamese coriander, and fried shallots. Serve with a side of fermented shrimp paste (optional) and lime wedges. Enjoy!

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