‘Bun thang’ (noodles in chicken broth) – Hanoi’s specialty

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(VOVWORLD) - "Bun thang" (noodles in chicken broth) is one of Hanoi’s specialties. It used to be cooked only during Tet (Lunar New Year), but now, people make it all year round as a speical meal for family and friends.

Ingredients for 5 bowls

·        Half a  boiled chicken 

·        Chicken bones of 2 chickens, 5 chicken feet

·         10 shiitake mushrooms

·         2 duck eggs

·         2 salted eggs

·         100 grams of Vietnamese pork ham

·         Oil and dried shrimp’s shells

·         50 grams of dried shrimp

·       a red  onion, some shallots, ginger, fresh chili, rock sugar

·       300 grams of dried radish

·       Oil extract of ethocerus indicus

·       700 grams of thin vermicelli

·       Scallion, laksa leaves, lime’s leaves, lime, chillies,  Thanh Hoa shrimp paste

‘Bun thang’ (noodles in chicken broth) – Hanoi’s specialty - ảnh 1: Ingredients for bun thang

How to cook it

Step 1: Prepare the ingredients

- Shred the boiled chicken

- Fry egg yolks and  slice thinly

- Thinly slice pork ham, scallions, laksa leaves, lime leaves

- Boil salted eggs, peel off the whites,  and slice thinly

- Wash and soak shiitake mushrooms in warm water

- Make shrimp floss from dried shrimp

- Soak dried radish in warm water for 30 minutes, then wash, slice, squeeze, and mixed well with 2 tablespoons of vinegar and 1 teaspoon of white sugar. Leave it to rest for 30 minutes.

- Roast shrimp head and shells to enhance the  aroma

- Put the grilled onions, and ginger in the broth

‘Bun thang’ (noodles in chicken broth) – Hanoi’s specialty - ảnh 2The appetizing bun thang

Step 2: Make the broth

Wash the bones and feet of the chicken thoroughly, then poach them. Let them simmer. Add the poultry along with grilled ginger and onions. Add 2 liters of water on  a low heat, skimming the foam to make the broth clear. After 50 minutes, add the dried roasted shrimp's head and shells, shiitake mushrooms, 1 tablet of rock sugar, and 1 teaspoon of seasoning. Continue to simmer for an hour more.

‘Bun thang’ (noodles in chicken broth) – Hanoi’s specialty - ảnh 3Bun thang tastes best when served hot