29.08.2020, 12:03

The bún thang or the elegance of the Hanoians

The bún thang This is not only one of Hanoi's signature dishes, it is also proof of the dexterity and sophistication of Hanoi women. The ingredients of this dish are, in reality, the "leftovers" of the traditional Tet feast which are transformed into a dish with sweet flavors, elegant and easy to digest.
* Broth

1 kg of pork bones
200 g of dried shrimps
1 chicken of about 1.2 kg
10 dried mushrooms shiitake
* Trim
300 g
Vietnamese mortadella
5 eggs
200 g of dried radishes
1 onion
2 spring onions
Salt, pepper, nuoc mam
(fish sauce)
Vinegar, chili
Chives, rau ram
(otherwise known as polygonum)
Mam tôm
(fermented shrimp paste)
300 g of rice vermicelli
The bún thang or the elegance of the Hanoians


* Broth
- Wash the pork bones and the chicken. In a large saucepan, boil for 10 minutes. Discard the water from the first cooking, clean the bones and chicken again. Return them to the pot and fill with cold water. Cook over high heat until the water boils, lower the heat, add the salt, let it boil for 15 minutes. Add a shelled onion.
- Soak 100 g of shrimp and mushrooms shiitake in water to rehydrate them. After 20 minutes, add them to the pot and simmer with the bones and the chicken. Once the chicken is cooked through, remove it from the broth. Let cool. Boil the soup over a low heat for two or three hours. Completely bone the chicken, add the chicken bones to the broth and simmer again.
* Trim
- Tear or thinly slice the chicken with a knife.
- For the omelet, beat the eggs lightly and add a pinch of salt. In a lightly oiled and hot pan, pour a ladle of beaten eggs and distribute it over the entire surface of the pan, pour the excess into a bowl, cook for a minute to obtain an omelet as thin as a leaf. Repeat the operation until the mixture is complete, then place the omelet leaves on a board. Let cool then roll them up and slice them into very thin strips.
- Soak the rest of the shrimp in water for 15 minutes. Wash them and pound them with a mortar to reduce them to crumbs. Cut the scallions into pieces.
- In a wok, heat a little oil, add the scallions, sauté the shrimp for 10 minutes and season with a little salt and 1/3 tablespoon of fish sauce. Let the shrimp cool.
- Slice the mortadella into very thin rings and then into strips.
- Soak the dry radishes in water for 15 minutes. Clean them then marinate with the vinegar, sugar and salt, combine all the ingredients and let stand for 30 minutes.
* Assembly
- In a bowl, put the bun , then the chicken, shrimp, omelet and mortadella slices. Sprinkle with chives and chopped polygonum. Pour in the broth and add 1/3 tsp. coffee from mam tôm .
Serve hot ! Directed by Thu Hà /CVN