Pressure Cooker Bun Thang (Hanoi Combo Noodle Soup)
Hanoi style rice vermicelli noodle soup that is mild in taste but incredibly satisfying served with chicken, ham, and eggs. Can be made with a pressure cooker or on the stove.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless skinless chicken thighs/breasts
- 3 lbs pork neckbones
- 3 Tbsp dried shrimp (soak in warm water)
- 1 large onion (peeled and thinly sliced)
- 1 lb rice vermicelli noodles (cooked according to package)
- 2 Tbsp fish sauce (or more to taste)
- Salt (to taste)
- 2 tsp sugar
- 4 large eggs (to make omelette)
- Vietnamese cha lua (or use regular ham, julienned)
- Shredded chicken (from the chicken we cook above)
- Fried shallot crisps
- 1 cup mung bean sprouts (blanch in boiling water for 1 minute)
- small bunch of culantro leaves
- small bunch of Vietnamese coriander (rau ram)
Instructions
- 1
Place the pork neck bones in a large pot. Cover with water and then bring to a boil for 5 minutes. Discard the water and rinse the bones clean with water to remove all the scums
- 2
Pour 1 cup of water into the inner pot. Place a collapsible steamer or trivet in. Arrange the chicken pieces on top
- 3
Close the lid and turn steam release valve to seal. Press "pressure cooker" and make sure it's on "high pressure". Set the timer to 10 minutes and wait 10 minutes to release pressure completely
- 4
Remove chicken pieces and let them cool down before shredding the meat
- 5
Place pork neckbones inside the inner pot that already has some water with some juice collected from cooking the chicken. Pour in more water to cover the bones, about 10-12 cups
- 6
Add dried shrimp and onion slices. Cover the lid. Cook on high pressure again for 45 minutes and then wait 10 minutes and release pressure completely
- 7
Strain the stock into a clean pot. Discard the solid. Season with seasonings to your taste
- 8
Place the chicken, pork bones, onion slices, and dried shrimp in a pot. Cover with water. Bring to a boil and then lower the heat to let it simmer for about 20 minutes or until the chicken is cooked through. Remove the chicken from the pot and let it cool down before shredding the meat. Continue to simmer the pork bones for 2 hours on the stove
- 9
Beat the eggs. Lightly oil your non-stick pan. You can probably make about 5-6 thin omelets or more. Cook for about 1 minute or less on the first side and then flip over and cook for few seconds. Remove from the pan and repeat. Stack them up and then roll up into a roll and thinly slice the omelet
- 10
Portion the noodles shredded chicken meat, julienned ham, and omelet strips in individual serving bowl. Ladle the hot soup over the noodles generously. Garnish with some cilantro leaves, fried shallot crisp and serve with mung bean sprouts, culantro leaves, rau ram or herbs of your choice