Bun Thang Hanoi with YUM YUM Fresh Vermicelli

1. Ingredients for cooking Bun Thang

Servings for 2-3 people

• YUM YUM Fresh Vermicelli: 1 pack/300g
• Chicken (about 1.5kg): 1
• Pork leg bones: 1.5kg
• Dried shrimp: 50g
• Vietnamese pork roll: 200g
• Eggs: 3
• Shiitake mushrooms: 20
• Dried radish: 50g
• Shallot: 5
• Ginger, scallion, Vietnamese mint, coriander
• Spices: salt, seasoning powder, sugar, fish sauce, ground pepper

2. Cooking instructions

Step 1: Prepare ingredients

1. Wash the free-range chicken thoroughly, rub it with salt and ginger to remove any odors, then rinse it with water and let it drain.
2. Clean the pork bones, blanch them briefly in boiling water, rinse them again, and let them drain.
3. Remove any dirt from the dried shrimp and then lightly toast them in a hot pan.
4. Soak the shiitake mushrooms in water until they soften, then remove the stems.
5. Soak the dried radish in water until it softens, then cut it into strips.
6. Peel the shallots and roast them until fragrant. Clean the ginger, scrape off the skin, and slice it into strips.
7. Wash the raw vegetables thoroughly and let them drain.

Step 2: Cook the Fresh Vermicelli

1. Soak the fresh vermicelli in water for 4-6 minutes before boiling (while waiting for the water to boil)
2. Boil in boiling water for about 5-7 minutes (the water level must completely submerge the fresh vermicelli in the pot)
3. Rinse again with cold water 2-3 times
4. Then drain it

• Maybe you don’t know: With just 300g-350g of dry vermicelli, you can cook about 1 kg of fresh vermicelli, enough for 2-3 people.

Step 3: Cook the broth

1. Put the chicken in the pot, add water and stew for about 1 hour. Regularly skim off the foam to keep the broth clear.
2. When the chicken is cooked, take it out and let it cool, filter the meat and shred it into small pieces.
3. Put the pork leg bones in the pot and stew with chicken broth for about 2 hours.
4. Add dried shrimp and shiitake mushrooms to the pot of broth and stew for another 30 minutes.
5. Season to taste, including salt, seasoning powder, sugar, and fish sauce.
6. Add grilled shallots and sliced ginger to the pot of broth, turn off the stove.

Step 4: Make egg rolls

1. Beat eggs with a little salt.
2. Put cooking oil in the pan and thinly coat the eggs.
3. Cut the omelette thinly into strips.

Step 5: Complete the dish

1. Put vermicelli in a bowl, arrange shredded chicken, shredded Vietnamese pork roll, shiitake mushrooms, dried radish, egg rolls, and raw vegetables.
2. Pour hot broth on top.
3. The dish can be served with shrimp paste, chili lime sauce, and minced chili.

Note:

• You should choose free-range chicken for its sweet taste and delicious chewy meat.
• Cook the broth over low heat so that it is clear and sweet.
• You can add or subtract ingredients according to your preference.
• Bun Thang should be eaten hot to fully enjoy the flavor.

The culmination of this effort is

Bun Thang Hanoi will surely win over even the most discerning diners with its elegant and refined flavors. The broth is delicately sweet, made from chicken bones and dried shrimp, blending with tender chicken, smooth Vietnamese pork roll, rich egg sausage, fragrant shiitake mushrooms, crunchy radish, and refreshing raw vegetables.