Bún Thang (Traditional Vietnamese Noodle Soup)
Món truyền thống · Vietnamese
A classic and complex Vietnamese noodle soup featuring a clear, savory broth, thin rice noodles, and a colorful array of toppings including shredded chicken, egg crepes, dried shrimp, and pickled daikon and carrot.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Chicken carcass or bones500g
- Pork bones500g
- Dried shrimp20g
- Dried shiitake mushrooms10g
- Chicken breast300g
- Eggs3
- Daikon radish100g
- Carrot100g
- Rice vinegar50ml
- Sugar20g
- Fish sauce30ml
- Saltto taste
- Black pepperto taste
- Water3000ml
- Thin rice noodles (bún)400g
- Scallions50g
- Cilantro30g
- Chili (optional)1
Các bước
- 1
Prepare the broth: Blanch chicken and pork bones. Simmer bones with water, ginger, and onion for at least 2-3 hours. Skim impurities regularly. Strain the broth.
- 2
Prepare toppings: Poach chicken breast until cooked, then shred finely. Soak dried shrimp and mushrooms until soft. Squeeze excess water from mushrooms and slice thinly. Make egg crepes by whisking eggs with a pinch of salt and cooking thinly, then julienning. Pickle daikon and carrot by julienning them and marinating in rice vinegar, sugar, and salt for at least 30 minutes.
- 3
Season the broth with fish sauce, salt, and a touch of sugar to taste.
- 4
Cook rice noodles according to package directions. Drain and rinse.
- 5
Assemble the bowls: Place a portion of cooked noodles in each bowl. Arrange shredded chicken, egg crepe strips, dried shrimp, and pickled vegetables on top of the noodles. Add chopped scallions and cilantro.
- 6
Ladle the hot broth over the ingredients in each bowl. Serve immediately with optional chili and lime wedges.
