Vietnamese cuisine is extremely interesting to discover. From the simple and delicious street food to the variety of traditional dishes such as Spring Rolls, Pho, Bun Cha, Bun Bo… One of the most common ingredients in our dishes is rice vermicelli noodles. The light and natural sourness of these beautiful noodles is really fresh, they’re easy to match with other ingredients to create many dishes, from hot to cold that boost your appetite in any kind of weather.
Vietnamese Bun Thang is one of my favorite traditional dishes. Easy to follow the recipe and assures the best flavor, the only technique that you need for this stunning dish is cutting the ingredients nicely. The Vietnamese sausage and fried eggs should be long and thin, the chicken is well teared apart. Plus, the quality and sweetness of the broth depends on how long you simmer it, so make sure that you spend enough time to let the flavor of mushrooms and dried shrimps go through the broth.
1. 1 kg rice vermicelli noodles
2. 1 chicken, washed
3. 12-15 shiitake mushrooms (if you use dried ones, soak them in warm water for 30 minutes before using)
4. 3 large eggs
5. 250 grams Vietnamese sausage (Gio)
6. 12-15 dried small shrimps
7. 6-7 spring onions, finely chopped
8. Fresh water
9. Salt, fish sauce, pepper
(you can freely change the amounts of chicken, Vietnamese sausage and fried eggs, depending on how much you love each ingredients)
1. In a large pot, put in the chicken, following by fresh water (make sure the chicken is well covered by water) and a pinch of salt. Boil the chicken until it’s cooked through, remove from the pot and set aside.
2. Put the shiitake mushrooms and dried small shrimps in the broth pot, bring it to a boil and simmer so all the flavors from the mushrooms and shrimps can combine and go through the broth. Season with salt and fish sauce.
3. Meanwhile, heat a frying pan over medium high heat, mix the eggs with a pinch of salt and pepper until combined. Pour half of the egg mixture into the pan, spread and make the egg piece as thin as you can. Repeat the same steps with the remaining amount. Set the egg pieces aside.
4. When the chicken cools down, tear it into small pieces. For the Vietnamese sausage, using a sharp knife, cut it into long and super thin pieces. Use the same technique with the fried eggs.
5. Serve: First, put about 150 grams rice vermicelli noodles in the bowl, following by the eggs, Vietnamese sausage and chicken pieces. Sprinkle with finely chopped spring onions. Pour in the hot broth with 2-3 shiitake mushrooms for each bowl. Serve hot.
Love, Trang Quynh