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.
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.
Start by boiling a whole chicken in a large pot with enough water to fully cover it. Add:
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 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.
While the broth is simmering, you have plenty of time to prepare the other ingredients.
Once the boiled chicken has cooled, shred it into thin strips and set it aside.
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.
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.
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.
For the noodles, follow the same method I use in my other recipes:
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:
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.
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:
For extra flavour, serve with sliced chillies or siracha sauce. And if you have some, don't forget the pickled dehydrated mooli!
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!
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.
