How to cook sweet and savory Bun Thang with Hanoi's taste

Bun Thang is a dish with extremely delicate flavor and decoration, showing the sophistication and ingenuity of the cook. The dish has a combination of many different ingredients from chicken, spring rolls, eggs, dried shrimp to create a unique and delicious taste and aroma.

Register Spice Club member.
TO GET MORE OFFERS

Video tutorial

Ingredients for 2-3 people

Chicken

Spring rolls: 200g

Pork bones: 500g

Fresh shrimp: 200g

Dried shrimp: 100g

Dried squid: 100g

Eggs: 3

Vermicelli: 1kg

Green onions, laksa leaves, dried onions

Ginger, shiitake, dried radish

Chicken seasoning powder

Black pepper

Products included in the recipe

19.500 đ

Chicken Seasoning Powder

35.900 đ

Black Pepper

Instructions:

1	Prepare ingredients Chicken is washed with dilute salt water, drained, then boiled, filtered meat and bones separately. Shredded chicken meat. Dried shrimp soaked in water until soft, washed to remove dirt and then lightly roasted in a hot pan. Steamed fresh shrimp, remove the tail end, and peel. Then, put the shrimp in the mortar to pound. Ginger is washed, drained, and baked until the ginger is cooked and fragrant. Dried radish soaked in warm water for 30 minutes to bloom and then wash. Mix radishes with 2 tablespoons of vinegar, 1 teaspoon of sugar, and let soak for about 30 minutes to infuse the flavors. Shiitake mushrooms cut off the legs, wash. Crack an egg into a bowl, add a little seasoning, deep-fry, cool, then slice. Thinly sliced silk rolls.
2	Cook the pot of broth Marinate chicken bones with 3 tablespoons of chicken seasoning powder. Wash pork bones pour into a pot of broth along with grilled ginger. Put grilled squid and roasted dried shrimp in the pot to sweeten the broth. Adjust seasoning to taste. Put the pan on the stove with a little oil. When the oil is hot, add the pounded fresh shrimp, add a little fish sauce, and then fry the shrimp until golden brown. When the shrimp meat has been hunted, add a little pepper and put it on a plate.
3	Present and enjoy Arrange vermicelli, sliced pork rolls, shredded chicken, dried radish, shiitake mushrooms, scallions and a bit of shrimp paste in a bowl and fill with broth. You can add a little shrimp paste to make the broth richer when enjoying.

Prepare ingredients

Chicken is washed with dilute salt water, drained, then boiled, filtered meat and bones separately. Shredded chicken meat.
Dried shrimp soaked in water until soft, washed to remove dirt and then lightly roasted in a hot pan.
Steamed fresh shrimp, remove the tail end, and peel. Then, put the shrimp in the mortar to pound.
Ginger is washed, drained, and baked until the ginger is cooked and fragrant.
Dried radish soaked in warm water for 30 minutes to bloom and then wash. Mix radishes with 2 tablespoons of vinegar, 1 teaspoon of sugar, and let soak for about 30 minutes to infuse the flavors.
Shiitake mushrooms cut off the legs, wash.
Crack an egg into a bowl, add a little seasoning, deep-fry, cool, then slice.
Thinly sliced silk rolls.

Cook the pot of broth

Marinate chicken bones with 3 tablespoons of chicken seasoning powder.
Wash pork bones pour into a pot of broth along with grilled ginger. Put grilled squid and roasted dried shrimp in the pot to sweeten the broth. Adjust seasoning to taste.
Put the pan on the stove with a little oil. When the oil is hot, add the pounded fresh shrimp, add a little fish sauce, and then fry the shrimp until golden brown. When the shrimp meat has been hunted, add a little pepper and put it on a plate.

Present and enjoy

Arrange vermicelli, sliced pork rolls, shredded chicken, dried radish, shiitake mushrooms, scallions and a bit of shrimp paste in a bowl and fill with broth. You can add a little shrimp paste to make the broth richer when enjoying.