Entree: Vietnam – Hanoi – Bún Thang (Hanoi rice vermicelli soup with delicate shredded chicken, thin egg crepe, pork roll and savory clear broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 12 cups (2.8 L) water
- 1 cup (120 g) dried shrimp, rinsed and soaked 15 minutes (drained)
- 6 oz (170 g) boneless pork shoulder
- 8 oz (225 g) giò lụa (Vietnamese pork sausage), sliced thin
- 12 oz (340 g) dried rice vermicelli (bún)
- 3 large eggs, approx. 5 1/4 oz (150 g) total
- 4 tbsp (60 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) sugar
- 4 scallions, 2 finely sliced (for omelet and garnish) and 2 chopped (for garnish)
- 4 shallots, thinly sliced and fried until golden, about 3 tbsp (45 ml) oil for frying
- 2 tbsp (30 ml) vegetable oil
- 1 small piece kombu (optional), about 2 x 2 in (5.08 cm) (5 x 1.97 in (5 cm))
- 1/4 cup (15 g) dried shiitake mushrooms, rehydrated and thinly sliced
- 1 handful fresh cilantro (optional)
- 1 lime, cut into wedges
- Thinly sliced fresh chili or sliced chilis in fish sauce, to taste

Show original ingredient measurements

- 1 whole chicken, approx. 3 lb (1.4 kg)
- 12 cups (2.8 L) water
- 1 cup (120 g) dried shrimp, rinsed and soaked 15 minutes (drained)
- 6 oz (170 g) boneless pork shoulder
- 8 oz (225 g) giò lụa (Vietnamese pork sausage), sliced thin
- 12 oz (340 g) dried rice vermicelli (bún)
- 3 large eggs, approx. 150 g total
- 4 tbsp (60 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) sugar
- 4 scallions, 2 finely sliced (for omelet and garnish) and 2 chopped (for garnish)
- 4 shallots, thinly sliced and fried until golden, about 3 tbsp (45 ml) oil for frying
- 2 tbsp (30 ml) vegetable oil
- 1 small piece kombu (optional), about 2 x 2 in (5 x 5 cm)
- 1/4 cup (15 g) dried shiitake mushrooms, rehydrated and thinly sliced
- 1 handful fresh cilantro (optional)
- 1 lime, cut into wedges
- Thinly sliced fresh chili or sliced chilis in fish sauce, to taste

Instructions

1. Prepare the broth: In a large stockpot combine the whole chicken, pork shoulder, kombu (if using), dried shrimp and 12 cups (2.8 L) water. Bring to a gentle boil, skim foam, then reduce to a simmer and cook 40–50 minutes until chicken and pork are cooked through and broth is fragrant.
2. Remove the chicken and pork; strain the broth through a fine sieve and return to the pot. Discard solids (reserve a few cooked shrimp for garnish if desired). Add fish sauce, soy sauce, sugar and salt; simmer gently and adjust seasoning to a light, balanced umami.
3. Shred the cooled chicken meat into thin strips; thinly slice the cooked pork shoulder and the giò lụa. Reserve.
4. Make the egg crepe: Beat 3 eggs with a pinch of salt. Heat 1 tbsp (15 ml) oil in a nonstick skillet over medium-low heat, pour a thin layer of egg to make a crepe about 6–8 in (15–20 cm) across. Cook until set, flip briefly, then slide onto a plate. Make remaining crepes and stack; roll and slice into thin julienne strips. Reserve scallion-sliced whites for garnish.
5. Prepare vermicelli and toppings: Cook rice vermicelli according to package directions (typically 2–3 minutes in boiling water), rinse under cold water and drain. Fry shallots in 3 tbsp (45 ml) oil until golden and crisp; drain on paper towel.
6. Assemble bowls: Divide cooked vermicelli among 4 bowls. Top each with shredded chicken, sliced pork, giò lụa, julienned egg crepe, rehydrated shiitake, a few pieces of soaked dried shrimp if reserved, and chopped scallions.
7. Ladle hot strained broth over each bowl to warm the toppings. Finish with fried shallots, cilantro, a squeeze of lime and fresh chili to taste. Serve immediately.