Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg
User Reviews
4.9
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
5 bowls
-
Calories
849 kcal
-
Course
Main Course, Soup
-
Cuisine
Vietnamese
Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg
Report
A comforting chicken broth based Vietnamese soup from the North. Topped with shredded chicken, eggs, pork sausage and aromatic Vietnamese coriander.
Share:
Ingredients
- 1 1 package dried rice noodles (16oz) vermicelli, thin or medium thickness. The same type used in bún bò Huế.
Broth
- 2 2 lb chicken any cuts, or whole chicken
- 1 1 medium yellow onion halved
- 2 2 tablespoons dried shrimp
- 1/4 1/4 teaspoon monosodium glutamate
- 1 1 tablespoon fish sauce optional
- water enough to cover the chicken (8-12 cups)
- salt to taste
Toppings
- shredded chicken from the chicken used for broth
- 4 4 large scrambled eggs fried thin and julienned
- 1/2 1/2 pound Vietnamese pork sausage chả lụa, julienned
Herbs & Garnish
- scallions roughly chopped
- cilantro roughly chopped
- Vietnamese coriander rau răm
- red onion thinly sliced
- fried shallots optional
- Thai chiles optional
- shrimp paste mam tom, optional
- ca cuong beetle extract, optional
Add to Shopping List
Instructions
- Add chicken and all broth ingredients into a pot, except the salt. Bring to a boil, then reduce to a simmer for ~15-20 minutes or until chicken is cooked through. Season to taste with salt. Discard onion.
- Meanwhile, prepare the eggs. Beat eggs in a bowl and add 1-2 tablespoons water to thin it out a bit. Lightly oil a pan and add just enough egg to make a thin layer, flipping about midway. Make as many as it takes to use up all the eggs, then loosely roll the egg crepes individually to cut into strips / julienne.
- Remove chicken from broth when it's fully cooked. Wait until cool, then shred. Cut the Vietnamese sausage to match the thickness of the chicken and eggs.
- Lightly fry or deep-fry thinly sliced shallots if you want to use this.
- Prepare rice noodles according to package instructions.
- Assemble your soup bowls. Add noodles, toppings, herbs, garnish, broth, a few drops of beetle extract per bowl, and serve.
Nutrition Information
Show Details
Serving
0g
Calories
849kcal
(42%)
Carbohydrates
83g
(28%)
Protein
44g
(88%)
Fat
36g
(55%)
Saturated Fat
11g
(55%)
Cholesterol
329mg
(110%)
Sodium
1097mg
(46%)
Potassium
479mg
(14%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
407IU
(8%)
Vitamin C
4mg
(4%)
Calcium
84mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5bowls
Amount Per Serving
Calories 849 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 849kcal | 42% |
| Carbohydrates | 83g | 28% |
| Protein | 44g | 88% |
| Fat | 36g | 55% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 329mg | 110% |
| Sodium | 1097mg | 46% |
| Potassium | 479mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 407IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
Vietnamese bun thang (Hanoi rice vermicelli noodles with chicken, eggs and pork)
Vietnamese
5.0
(6 reviews)
