Vietnam Food Safari
Traditional Vietnamese Recipe - Bún Thang (Hanoi Rice Vermicelli Noodles With Chicken, Eggs And Pork
400g Vietnamese sausage Cha lua, Cut into very thin strips (Found in Asian grocery stalls)
1 packet of rice noodles, cooked according to instructions
Fresh herbs to taste: coriander, spring onion, mint, Vietnamese coriander Rau ram, chili, bird’s eye chili, etc.
Lime, cut into wedges
Fermented shrimp paste
Vietnamese fish dipping sauce Nuoc cham
3 liter of water
500 g spare ribs
1 Whole Chicken
1 onion, peeled
2 inch piece of ginger cut lengthwise
150 g dried shrimp
150g shiitake mushrooms
1 tbsp salt
1 ½ tbsp fish sauce
1 tbsp sugar
Bring the water to a boil and add the chicken, pork, onion, ginger, salt and sugar. Bring back to the boil and then cook gently for at least 2 hours. Regularly remove the foam layer.
Cover dried shiitake mushrooms and dried shrimps separately in hot water to rehydrate them. After 2 – 3 minutes, discard the water.
Remove the chicken and pork from the broth. Add the drained dried shrimp and cook about 30 minutes on low heat.
Allow the meat to cool and strip from the bones and cut into very thin strips.
Add fish sauce to the broth and the shiitake mushrooms. Taste and add additional fish sauce, salt or sugar to taste.
Crack the eggs into a bowl and season with a pinch of salt and black pepper. Beat well. Heat a non-stick pan over medium heat, lightly grease with oil and pour just enough egg mixture to create a thin layer. Cook until the egg mixture is set, flip once. I can make 2 egg crepes from 3 eggs. Remove from the pan to a cutting board. After all the egg crepes are made, roll them and slice thinly.
Make up a noodle bowl with some vermicelli, pork, chicken, shrimp, shitake mushrooms, eggs and garnish with herb. (As per photo of finished soup).
Pour hot broth into the noodle bowl.
Enjoy with lime juice, chili sauce, ground pepper, fish sauce and/or shrimp paste to taste. Dip the meat in basic Vietnamese fish dipping sauce Nuoc cham.