0 from 24 votes
Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg
A comforting chicken broth based Vietnamese soup from the North. Topped with shredded chicken, eggs, pork sausage and aromatic Vietnamese coriander.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 5 bowls
Calories: 849 kcal
Course:
Main Course , Soup
Cuisine:
Vietnamese
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
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.
Cup of Yum
Nutrition Information
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
% 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.