Vietnamese Combo Noodle Soup / Bún Thang
I asked my mom where the name Bún Thang came from, and she responded with, "How did phở get its name? I don't know; bún thang is just called bún thang because that's what it is. Don't ask stupid questions!"I obviously wasn't very satisfied with that answer, so I asked chat ChatGPT, and here's what
- Prep time
- 1 hr
- Cook time
- 1 hr 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 quarts Water
- 3 lb Chicken Quarters
- 1 lb Chicken Breast
- 1/3 cup Rehydrated Dried Shrimp
- 1 Yellow Onion
- 2 inch knob Ginger
- 1 inch nub Rock Sugar
- 4 tbsp Fish Sauce
- 2 tbsp MSG
- 6 Eggs
- 15 oz Chả Lụa (Vietnamese Ham)
- Green onion
- Vietnamese coriander
- Shrimp paste
Instructions
- 1
Broth:
- 2
Scrub chicken with kosher salt and rinse under cold water to remove chicken odor
- 3
Char aromatics over an open flame, on a dry pan, or in an oven on broil. Then rehydrate dried shrimp in hot water for ten minutes
- 4
Add six quarts of water to a stock pot, then add chicken, rehydrated dried shrimp and charred aromatics
- 5
Bring up to a boil, skim off the impurities, and let simmer for an hour
- 6
Remove aromatics and chicken from the pot, wrapping the chicken in plastic wrap and putting it in the fridge to cool down to slice later
- 7
Season broth with fish sauce, MSG, and rock sugar
- 8
Noodles:
- 9
Bring salted water up to a boil, add rice vermicelli noodles, and cook for 5-6 minutes. Take the pot off the heat, cover it, and let the noodles sit in the pot for another 5-6 minutes. Drain and rinse under cold water to stop the cooking process, and toss in oil to prevent noodles from sticking
- 10
Toppings:
- 11
Whisk eggs in a mixing bowl and season with fish sauce. Then, in a hot pan, add oil and cook the egg omelet on medium. Set aside to cool down and then thinly slice into ribbons
- 12
Cut Vietnamese ham and chicken into similar size and shape
- 13
Garnishes:
- 14
Julienne Vietnamese coriander. Then, use a green onion shredder to cut just the green part of the green onions into strips. Submerge into cold water to curl
- 15
Assembly:
- 16
To serve, add noodles, toppings, broth, and garnishes to a bowl. Add a little bit of shrimp paste for a little extra stank!