How To Make Bun Thang – Vermicelli And Chicken Soup

This simple guideline below will show you how to make Bun Thang – vermicelli and chicken soup in an easy way. Bun thang is one of culinary specialties of Hanoians.

Ingredients:

• 1000g pig marrow bones
• 2 chicken eggs
• 50g dried shrimp, washed
• 1 salted duck egg
• 100g lean pork paste
• 50g Chinese sausage
• 3000ml cold water
• 1000g rice vermicelli
• 250g chicken (breast with bone intact)
• 250g duck (breast with bone intact)
• 100g fresh shrimp head (or dried cuttlefish)
• 1 dried shallot, charred and slightly crushed
• 1 piece ginger, charred and slightly crushed
• 2 – 3 Sipuncula (peanut worm), dried

To taste: Fish sauce, belostomatidae essence, smartweed, lemon, chili, shrimp paste, dried turnip, spring onion.

(Read More: How To Make Pho – Noodle Soup With Beef)

Preparation:

1. Dried the Sipuncula. Char the dried shallot and ginger.
2. Wash and boil pig marrow bones in a stockpot; quickly scrub the stockpot clean; strike the bones with a hammer to break them partway and return to the pot. Put the shallot, ginger, Sipuncula, shrimp head (or dried cuttlefish) into the pot; pour in water, and bring to boil to make broth. Before serving, season the broth to taste.
3. Put chicken and duck breasts into the stockpot. When cocked, remove from the pot and let cool; shred the chicken and duck, set aside, return the bones to the stockpot.
4. Dip the dried shrimp in the stock, then remove and pound, put pounded shrimp into the pan and roast until fluffy (this substance called pemmican)
5. Beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.
6. Cut lean pork paste into long, thin strips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.
7. Pour boiling water on rice vermicelli, then drain. Place smartweed on top and cover with a portion of chicken., duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl, ladle boiling broth into bowl.
8. Serve soup hot with fish sauce (mixed with belostomatidae essence), shrimp paste, lemon juice, chili and pickled turnip.