Bun Thang

Bun Thang is a traditional Vietnamese noodle soup that originated in Hanoi, the capital city of Vietnam. It is a delicately flavored dish that is often enjoyed during special occasions and festivals.

Here’s a breakdown of its key components:

Noodles: Bun Thang is made with thin rice vermicelli noodles, known as bun. These noodles are soft, delicate, and absorb the flavors of the broth and other ingredients.
Broth: The broth for Bun Thang is typically clear and light, made from chicken bones and seasoned with fish sauce, salt, and sometimes a touch of sugar. It is simmered with dried shrimp and dried squid to enhance its umami flavor.
Picture: hungryhuy

Protein: Bun Thang traditionally includes several types of protein, including shredded chicken breast, thinly sliced pork sausage (gio lua), and occasionally shredded egg or shrimp. The proteins are often poached or cooked separately before being added to the soup.
Garnishes: Bun Thang is garnished with a variety of colorful and aromatic ingredients, including thinly sliced green onions, cilantro, and Vietnamese mint (rau ram). Additionally, the soup is topped with julienne strips of Vietnamese omelette (cha trung) and sometimes dried shrimp floss (ruoc) for added flavor and texture.
Condiments: Diners can customize their Bun Thang with condiments such as lime or lemon wedges, sliced chili peppers, and fish sauce. These condiments allow diners to adjust the flavor of the soup according to their preferences.

Bun Thang is known for its delicate and harmonious flavors, as well as its beautiful presentation. It is often served in shallow bowls, allowing the vibrant colors of the ingredients to be showcased. Despite its complex appearance, Bun Thang is relatively light and refreshing, making it a popular choice for breakfast or lunch, particularly during the hot summer months.