How to cook Bun Thang – Vietnamese Vermicelli Soup with Chicken, Pork Roll, Egg

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How to cook Bun Thang – Vietnamese Vermicelli Soup with Chicken, Pork Roll, Egg

If you have a chance to visit Hanoi, please stop by and try this wonderful vermicelli soup. Beside Phở, this is one of the most traditional dishes of this city. It is a great combination of many delicate ingredients, which create a very unique taste. And if you happen to like it and want to recreate it at home, you’re in the right place. In this post, I’ll show you the way how we cook it 🙂

Ingredients for 6 people:

– a boiling fowl

– 6 eggs

– 400 gram vietnamese ham

– dried radish (a handful, optional)

– dried shrimps (about 30 pieces, medium size)

– mushrooms (about 20 pieces, depends on how you like them)

– spring onions, vietnamese mints, ginger

– fermented shrimp paste

– fish sauce, salt, sugar, chicken powder (optional)

You can get them all at asian grocery store. Now let’s get started:

First of all, let the shrimps and mushrooms soak in water at room temperature, the radish in boiling water and set them aside.

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Next, place the chicken with some pieces of ginger in the pot filled with water and bring it to boil over high heat. Try to skim off all the skum that rises on top, then add the shrimps and fish sauce. Now let the broth simmer for about one hour.

Screen Shot 2014-04-15 at 11.06.11 PMIn the meantime, let’s prepare other ingredients:

Wash the radish carefully and squeeze all the water out of them. Then make the sauce with 1 tbsp of each: sugar, fish sauce, vinegar,  4 tbsp of fresh water, stir well until they’re completely dissolved. Now pour this sauce onto the radish and mix well.

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Moving on with the ham, you wanna slice them into strips, as thin as possible.


With the eggs, add some chicken powder and fish sauce, then mix well. Fry the eggs as thin as possible (as in the video).


Chop the spring onions and mints thinly.

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Moving on with the broth: add the mushrooms and some more water. Adjust the flavor of the broth to your taste with fish sauce, salt or sugar. After that, remove the chicken and let it cool off for a while. If you don’t like chicken fat in your broth, you can remove it as well. Now we’re done with the broth.

The chicken also needs to be sliced into small bite-size pieces.

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After cooking the rice vermicelli following package instructions, the dish can be assembled.

Place the rice vermicelli in a large serving bowl. Add all the prepared ingredients into it properly and ladle the broth over the noodles. And we are done!



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