Name: Bún Thang (Vietnamese Chicken Noodle Soup)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: asian
Ingredients: 2 small yellow onions (or 8 shallots); 2-inch piece fresh ginger (about 2 oz); 4 chicken thighs (bone-in recommended); 4 quarts water; Dried salted shrimp (about 50 grams); 10 small dried shiitake mushrooms; 4 eggs; 1 teaspoon fish sauce; 1 tablespoon vegetable oil; Vietnamese ham (Gio Lua/Cha Lua; thinly sliced); 1 lb dried rice vermicelli (Bun); 15 grams rock sugar (or 1 teaspoon granulated sugar); 2 tablespoons salt; 2 tablespoons fish sauce; 1 tablespoon chicken bouillon powder or mushroom seasoning powder; 1 teaspoon MSG (optional); 4 sprigs green onions (slice thin); Vietnamese coriander (Rau Ram; slice thin); Fried shallots; 2 limes/lemons (slice into wedges); Fermented shrimp paste

Description

An elegant and mild Northern Vietnamese chicken noodle soup topped with thinly sliced chicken, ham, and egg, making it a kid favorite.

Ingredients

Units Scale

Stock

2 small yellow onions (or 8 shallots)
2-inch piece fresh ginger (about 2 oz)
4 chicken thighs (bone-in recommended)
4 quarts water
Dried salted shrimp (about 50 grams)
10 small dried shiitake mushrooms

Eggs

4 eggs
1 teaspoon fish sauce
1 tablespoon vegetable oil

Other Ingredients

Vietnamese ham (Gio Lua/Cha Lua; thinly sliced)
1 lb dried rice vermicelli (Bun)

Broth Seasoning

15 grams rock sugar (or 1 teaspoon granulated sugar)
2 tablespoons salt
2 tablespoons fish sauce
1 tablespoon chicken bouillon powder or mushroom seasoning powder
1 teaspoon MSG (optional)

Optional Accompaniments

4 sprigs green onions (slice thin)
Vietnamese coriander (Rau Ram; slice thin)
Fried shallots
2 limes/lemons (slice into wedges)
Fermented shrimp paste

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Instructions

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

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: entree
Method: Stovetop
Cuisine: asian, vietnamese