Bun Thang Hanoi Noodle Soup (Printable)
Aromatic Hanoi noodle bowl with shredded chicken, egg crepe strips, and pork sausage in savory clear broth.
# What You Need:
→ Broth
01 - 1 whole chicken (about 3 lbs), cleaned
02 - 1 medium yellow onion, peeled
03 - 1 (2-inch) piece ginger, sliced and smashed
04 - 6 cups water
05 - 1 tsp salt
06 - 1 tbsp fish sauce
07 - 1 tsp rock sugar (or 2 tsp regular sugar)
→ Soup Toppings
08 - 4 oz Vietnamese pork sausage (gio lua), thinly sliced
09 - 3 large eggs
10 - 1/4 tsp salt (for eggs)
11 - 2 cups cooked shredded chicken breast (from the broth)
12 - 10 oz dried rice vermicelli noodles (bun), soaked
→ Garnishes
13 - 2 scallions, finely sliced
14 - 1/4 cup cilantro, chopped
15 - 1/4 cup Vietnamese coriander (rau ram), chopped
16 - 1/4 cup fresh mint leaves
17 - 1 red chili, thinly sliced
18 - 1 tbsp dried shrimp floss (optional)
19 - Shrimp paste (mam tom), for serving (optional)
20 - Lime wedges
# How To Cook:
01 - Place chicken, onion, ginger, and water in a large stockpot. Bring to a rolling boil over high heat, then reduce to medium-low heat. Simmer for 30 minutes, skimming off any foam or impurities that rise to the surface. Remove the chicken and set aside to cool.
02 - Continue simmering the broth with onion and ginger for 45 minutes longer. Add salt, fish sauce, and rock sugar. Strain the broth through a fine mesh strainer for clarity and return to the pot. Keep warm over low heat.
03 - Shred the cooled chicken breast into thin, uniform strips. Reserve 2 cups for serving. Store remaining meat for another use.
04 - Whisk eggs with 1/4 tsp salt until well combined. Heat a nonstick skillet over medium-low heat. Pour a thin layer of egg mixture to create a flat crepe. Cook until just set, about 1 minute, then flip briefly and remove. Repeat with remaining egg mixture. Slice crepes into fine julienne strips.
05 - Prepare rice vermicelli according to package instructions (typically boil 2-3 minutes until tender). Rinse thoroughly under cold water to stop cooking and drain well.
06 - Slice Vietnamese pork sausage into thin julienne strips, approximately 2 inches long.
07 - Divide cooked noodles among 4 serving bowls. Arrange shredded chicken, egg crepe strips, and pork sausage on top. Garnish with scallions, cilantro, Vietnamese coriander, mint, and sliced chili.
08 - Ladle the hot, clear broth over the toppings just before serving. Top with dried shrimp floss if using. Serve with lime wedges and shrimp paste on the side.
# Expert Tips:
01 -
- The broth achieves this remarkable clarity while packing layers of flavor that develop on your tongue
- Every bowl becomes an edible work of art with colorful ribbons of egg and meat arranged just so
- Its one of those Vietnamese dishes that feels light yet incredibly satisfying
02 -
- Never boil the broth vigorously once you've added the aromatics—gentle simmering keeps it clear
- The egg crepes should be translucent thin; thick pieces feel clumsy in such a delicate soup
- Cold water rinse on the noodles prevents them from clumping and removes excess starch
03 -
- Char your onion and ginger directly over a gas flame for that restaurant-quality depth
- If you can find dried shrimp floss, it adds an incredible umami punch that ties everything together