Quick Bún Thang
60% chuẩn vị · Vietnamese
A simplified version of Bún Thang, this recipe uses pre-cooked chicken and fewer elaborate toppings for a faster, yet still flavorful, noodle soup experience.
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Nguyên liệu
- Chicken broth2000ml
- Pre-cooked shredded chicken (rotisserie)200g
- Eggs2
- Daikon radish50g
- Carrot50g
- Rice vinegar20ml
- Sugar10g
- Fish sauce20ml
- Saltto taste
- Black pepperto taste
- Wateras needed
- Thin rice noodles (bún)300g
- Scallions30g
- Cilantro20g
Các bước
- 1
Prepare quick pickles: Julienne daikon and carrot. Mix with rice vinegar, sugar, and a pinch of salt. Let sit for 15 minutes.
- 2
Make a simple omelet: Whisk eggs with salt and pepper. Cook thinly and slice into strips.
- 3
Heat chicken broth. Season with fish sauce, salt, and pepper to taste.
- 4
Cook rice noodles according to package directions. Drain and rinse.
- 5
Assemble bowls: Divide noodles among bowls. Top with shredded chicken, omelet strips, and pickled vegetables. Garnish with scallions and cilantro.
- 6
Pour hot broth over the ingredients. Serve immediately.
