Vietnamese Bún Thang is a dish with a name as intriguing as its flavours. I once asked my Dad about its meaning, and even as a native Vietnamese speaker, I found it a bit puzzling. In Vietnamese, “thang” literally means “ladders”, which didn’t seem to make sense for a bowl of chicken noodle soup. I wondered if it referred to the way ingredients are sliced into thin, stick-like pieces resembling ladder steps.
But according to my Dad, a history professor, the name actually describes how the dish is arranged – in distinct sections, much like the compartments in a pack of Vietnamese herbal medicine. Interestingly, “thang” can also mean “broth” in the old Chinese language, which makes even more sense. The Vietnamese language has borrowed many words from old Chinese and French, making the language as rich as the food itself.
The essence of Bún Thang – A layered, flavourful broth
Making a proper bowl of Bún Thang takes time. The heart of this dish is a clear yet deeply flavourful broth, which requires slow simmering to achieve its signature taste. The broth starts with a whole chicken, boiled gently with onion and ginger, to create a natural sweetness. Then, dried prawns and shiitake mushrooms are added, infusing it with layers of umami and further natural sweetness.
Once poured over a bowl of soft, round noodles, the broth brings everything together, with tender shredded chicken, thinly sliced Vietnamese Pork Sausage and fried egg on top. Hot mint (Vietnamese coriander) – a key herb in Vietnamese cooking – adds a fresh aroma that makes this dish stand out.
And if you want to go the extra mile, pickled dehydrated mooli is the final touch that adds depth to the dish. But don’t worry, if it sounds too complicated, you can skip it and still have a delicious bowl of Bún Thang.
How to cook Bún Thang at home
Making the chicken broth
Start by boiling a whole chicken in a large pot with enough water to fully cover it. Add:
- 1 large onion, peeled
- A couple of thick slices of ginger
Bring the pot to a boil, skim off any froth, then lower the heat and let it simmer for 30 minutes. After that, turn off the heat and let the chicken sit in the pot with the lid on for another 15 minutes.
Remove the chicken from the broth and let it cool completely before shredding. For cleaner cuts, you can even pop it in the fridge for an hour before shredding.
The secret to the broth – dried prawns and shiitake mushrooms
The real magic happens with dried prawns. These are a must-have for Bún Thang, and you can find them at most Asian grocery shops or even Amazon. I’m lucky to have big dried prawns brought from Vietnam by my Mum, which I store in the freezer.
Take 100g of dried prawns, soak them in warm water for 30 minutes, then add the soaking water to the chicken broth. Blend the softened prawns in a food processor before adding them to the broth.
Along with the prawns, add soaked dried shiitake mushrooms and let everything simmer for another 2 hours to develop the deep, umami-rich flavour.
Preparing the toppings
While the broth is simmering, you have plenty of time to prepare the other ingredients.
Shredded chicken
Once the boiled chicken has cooled, shred it into thin strips and set it aside.
Fried egg strips
Whisk four eggs in a bowl with a dash of fish sauce. Heat a non-stick pan with a little oil and pour a thin layer of egg mixture. Cook for about a minute, flip and cook for a few more seconds. Repeat for the rest of the eggs.
Once cooled, roll up the omelette and slice it into thin strips.
Vietnamese pork sausage (Giò Lụa)
Slice Vietnamese pork sausage into thin sticks. You can buy this at Vietnamese grocery shops, or you can make your own using my homemade recipe. My family loves it, especially my five-year-old daughter, so I make it regularly.
Fresh herbs – the key ingredient
The signature herb for this dish is hot mint (Vietnamese coriander), which pairs beautifully with chicken. You can find it in Vietnamese or Asian grocery shops. I grow it in my garden during summer because it’s a must-have for many Vietnamese dishes. Chop it or use the top bulbs for garnish.
Slice spring onions (both white and green parts) for extra freshness.
Cooking the noodles
For the noodles, follow the same method I use in my other recipes:
- Place the round rice noodles in a pot of boiling water.
- Let them sit for 4 minutes, then drain and rinse under cold water to stop the cooking process.
Optional: pickled dehydrated mooli
This is an extra step, but it adds an incredible touch to Bún Thang. You can buy dehydrated mooli in shops or make it at home with an air fryer.
To make pickled mooli, mix:
- 1 part fish sauce
- 1 part sugar
- 2/3 part vinegar
Add the dehydrated mooli and minced ginger, then let it sit for 30 minutes before serving. If this sounds like too much work, don’t worry; Bún Thang is still absolutely delicious without it.
Assembling your bowl of Bún Thang
Now that the broth has been simmering for hours, it’s time to taste test. Adjust the seasoning with fish sauce to your preference.
To serve, arrange the ingredients in individual bowls:
- Add a portion of cooked noodles.
- Layer on shredded chicken, fried egg strips and pork sausage.
- Place a few cooked shiitake mushrooms on top.
- Garnish with hot mint and spring onions.
- Pour over the hot broth, making sure to get some of the blended dried prawns in each bowl.
For extra flavour, serve with sliced chillies or siracha sauce. And if you have some, don’t forget the pickled dehydrated mooli!
Enjoy your bowl of Vietnamese comfort food
Bún Thang is a true labour of love. It takes time to prepare, but every step adds to its delicate, layered flavours. Whether you make it for a special occasion or just want to treat yourself to something special, this Vietnamese Chicken Noodle Soup is worth the effort.
Let me know if you try making it – I’d love to hear how it turns out!
Happy Cooking!
Vietnamese Bún Thang – A Delicate Chicken Noodle Soup
Description
Bún Thang is a delicate and flavourful Vietnamese chicken noodle soup featuring a clear broth infused with dried prawns and shiitake mushrooms, served over silky rice noodles with shredded chicken, Vietnamese pork sausage, and thinly sliced egg. Finished with fresh herbs and optional pickled mooli, this dish is a true labour of love, perfect for a comforting meal.
Ingredients
For the Broth
For the Toppings
For the Noodles
Optional (Pickled Mooli)
To Serve
Instructions
-
Prepare the Broth
- Place the whole chicken in a large pot with 3 litres of water (or enough to fully cover the chicken), onion and ginger.
- Bring to a boil, skim off any froth, then reduce heat and simmer for 30 minutes.
- Turn off the heat, cover and let the chicken sit for 10 minutes. Remove the chicken and set aside to cool.
- Add the soaking water from the dried prawns to the broth.
- Blend the soaked dried prawns, then add them along with the whole shiitake mushrooms into the broth. Simmer for another 2 hours.
- Season with fish sauce to taste.
-
Prepare the Toppings
- Shred the cooled chicken into thin strips.
- Whisk the eggs with a dash of fish sauce. Cook in a non-stick pan over medium heat in thin layers, flipping once. Let cool, then roll and slice into thin strips.
- Slice the Vietnamese pork sausage into thin sticks.
- Chop hot mint and slice spring onions.
-
Cook the Noodles
- Bring a pot of water to a boil.
- Add the rice vermicelli, turn off the heat, and let it sit for 4 minutes.
- Drain and rinse under cold water.
-
Optional: Pickled Mooli
- Dehydrated shredded mooli using an air fryer or use shop-bought dried mooli.
- Mix fish sauce, sugar, vinegar and minced ginger.
- Add the mooli and let it pickle for 30 minutes.
-
Assemble the Bowls
- Divide the cooked noodles into serving bowls.
- Arrange shredded chicken, sliced pork sausage, fried egg strips and shiitake mushrooms in sections.
- Add hot mint and spring onions.
- Ladle the hot broth over the ingredients.
- Serve with fresh chilli or Siracha.
