Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg
A comforting chicken broth based Vietnamese soup from the North. Topped with shredded chicken, eggs, pork sausage and aromatic Vietnamese coriander.
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 package dried rice noodles (16oz)
- 2 lb chicken (any cuts, or whole chicken)
- 1 medium yellow onion (halved)
- 2 tablespoons dried shrimp
- 1/4 teaspoon monosodium glutamate
- 1 tablespoon fish sauce (optional)
- water (enough to cover the chicken (8-12 cups))
- Salt (to taste)
- shredded chicken (from the chicken used for broth)
- 4 large scrambled eggs (fried thin and julienned)
- 1/2 pound Vietnamese pork sausage (chả lụa, julienned)
- scallions (roughly chopped)
- cilantro (roughly chopped)
- Vietnamese coriander (rau răm)
- red onion (thinly sliced)
- fried shallots (optional)
- thai chiles (optional)
- shrimp paste (mam tom, optional)
- ca cuong (beetle extract, optional)
Instructions
- 1
Add chicken and all broth ingredients into a pot, except the salt. Bring to a boil, then reduce to a simmer for ~15-20 minutes or until chicken is cooked through. Season to taste with salt. Discard onion.
- 2
Meanwhile, prepare the eggs. Beat eggs in a bowl and add 1-2 tablespoons water to thin it out a bit. Lightly oil a pan and add just enough egg to make a thin layer, flipping about midway. Make as many as it takes to use up all the eggs, then loosely roll the egg crepes individually to cut into strips / julienne.
- 3
Remove chicken from broth when it's fully cooked. Wait until cool, then shred. Cut the Vietnamese sausage to match the thickness of the chicken and eggs.
- 4
Lightly fry or deep-fry thinly sliced shallots if you want to use this.
- 5
Prepare rice noodles according to package instructions.
- 6
Assemble your soup bowls. Add noodles, toppings, herbs, garnish, broth, a few drops of beetle extract per bowl, and serve.