Bun Thang is the most elegant of Hanoi's noodle soups — a light, clear chicken broth topped with a colorful arrangement of shredded chicken, julienned pork loaf, thin egg ribbons, and fresh rau ram herb. Unlike the bold, spicy soups of central Vietnam, bun thang is delicate and refined, a Lunar New Year specialty that showcases the Northern Vietnamese philosophy of balance and restraint.

Ingredients

Broth

  • 1 whole chicken (about 4 lb)
  • 1 yellow onion, halved
  • 2 tbsp dried shrimp, soaked 10 minutes
  • 2 tsp salt
  • 1 can (14.5 oz) low-sodium chicken broth
  • 5 dried scallops (optional, for extra sweetness)

Noodle Bowl

  • 900 g (2 lb) dried vermicelli rice noodles
  • 1 roll cha lua (Vietnamese pork loaf), julienned
  • 4 large eggs (for omelette)
  • 1/2 cup Vietnamese coriander (rau ram), minced
  • 2 stalks green onions, minced
  • Black pepper to taste
  • Fish sauce to taste

To Serve

  • Lime wedges
  • Optional: 1 tsp shrimp paste (mam ruoc) per bowl

Instructions

1

Prep the toppings

Soak the dried shrimp in cold water for 10 minutes, then drain. Make the egg omelette: whisk the eggs, pour a thin layer into a hot nonstick pan, cook for 1 minute per side, then stack and julienne into thin strips. Cut the cha lua into thin matchsticks.

2

Make the broth

Place the whole chicken in a large soup pot. Cover with cold water until just submerged — do not use too much water, as it will dilute the broth. Bring to a boil over high heat. As impurities rise to the surface, scoop them off with a slotted spoon. Once the impurities are removed, add the onion, salt, and soaked dried shrimp. Reduce the heat to a low simmer. Cook for 30 minutes. Remove the chicken and shock it in ice water for 5 minutes. Reserve the meat for shredding. Return the chicken bones to the pot. Add the canned chicken broth and dried scallops if using. Simmer for 2 more hours. Taste and adjust the salt.

3

Cook the noodles

Bring a separate pot of water to a boil. Cook the vermicelli for 2-3 minutes until tender. Drain and rinse briefly.

4

Assemble

In each bowl, layer the vermicelli on the bottom. Pile the shredded chicken, julienned cha lua, julienned egg omelette, Vietnamese coriander, and green onions on top. Season with fish sauce and pepper to taste. Ladle the hot broth over everything. Add 1 teaspoon of shrimp paste to each bowl for an optional umami boost. Serve with a lime wedge.

VNomy Notes

  • The toppings are the dish. Bun thang literally means "noodle basket" — the soup is just the carrier. The cha lua, egg, chicken, and rau ram ensemble is what defines it. Skimping on toppings results in a sad bowl of chicken noodle soup.
  • Rau ram is non-negotiable. Vietnamese coriander, also known as laksa leaf, has a peppery flavor that is almost like cilantro but distinctly different. Find it at any Vietnamese or Asian grocery. If you absolutely cannot find it, use a mix of cilantro and mint — different, but acceptable.
  • Whole chicken is the move. A 4-pound whole chicken gives you the bones for the broth, the meat for the topping, and the skin and fat for body. Do not shortcut with chicken breast — the broth will be thin and the topping will be dry.
  • Dried scallops are the secret. They add a subtle sweetness and umami that you cannot replicate with anything else. They are expensive but a small bag lasts many batches. Skip if you must, but try to source them.
  • Make the broth a day ahead. Eight to ten hours of resting in the fridge develops the flavor. The morning of serving, just reheat. This is the difference between a good bun thang and a great one.
  • Do not add too much water. A common mistake is filling the pot with too much water, which makes the broth weak. Just barely cover the chicken.
  • The egg pancake is a visual cue. In Vietnamese tradition, the egg is cooked as a thin pancake, julienned, and placed on top. The yellow strips signal that this is bun thang, not other chicken noodle soup. Skip the omelette and the visual identity is gone.
  • Shrimp paste is a table condiment, not an ingredient. Add a small dollop to your own bowl for an extra kick. It is the purist's optional add.