Thang Noolde Soup with Chicken, Egg and Pork
(Bún Thang) - Thang Noolde Soup with Chicken, Egg and Pork is a delicious and popular dish in Northern Vietnam.
Bun Thang comes from many amazing Vietnamese Cuissine in my beautiful country. You should eating when it is hot and it can help to increase the flavor when add more chili on face. The making of this dish is not difficutl if you concentrate carefully on. However, it is hardly to make the delicious one.
Ingredients for Broth
- 12 cups of water
- 1.5kg of pork neck bones
- 500gr of sugar
- 500gr dried shrimps
- 1 whole chicken or 3 large chicken thighs/breasts
- 2 tablespoons of fish sauce
-0 1 medium shallot, peeled
- Salt, sugar, pepper, Maggi’s stuff.
Process for making Broth
- To make the stock, add pork bones and cover with water and bring to boil for about 2-4 minutes. Empty the water along with the gunk and residue and save bones in colander. Clean bones, rinse well, and drain. Also, clean the stock pot before adding the bones back in with about 12 cups of water. Add shallot and chicken and bring to rolling boil and reduce heat.
- Clean and marinate chicken with salt, pepper and maggi's stuff about 20 - 30 minutes (depending on the cut you use and how big) and cover with saran wrap and set aside to cool. Continue to simmer the broth under low heat for about 2 hour, skimming off fat, froth, and any residual gunk from the broth. Then add a few dried shrimps, sugar, fish sauce, and salt to taste.This is the last step of making broth for one of stunning Vietnamese Noodle Recipes.
Ingredients for presentation Thang Noodle Soup
- 1 Large packet of vermicelli noodles (Buy at asian markets)
- Chicken from above
- 3 – 4 Eggs
- Cha Lua – Vietnamese Ham (Buy in most Vietnamese/Asian markets, wrapped in banana leaf)
Process for presentation Thang Noodle Soup
- Scramble about 3 eggs in a bowl and using the largest nonstick skillet you have, pan fry a thin layer of egg until slightly golden brown. Remove from heat and set aside. When cooled, slice thinly about 3 inches in length. We prefer as thin a layer of egg as possible.
- When the chicken cools, hand shred the meat, removing any excess fat and skin.
- Cha Lua is a classic Vietnamese ham/sausage made from lean pork. Slice thinly, matchstick size.
- Boil one package of vermicelli noodles, drain in colander and set aside. Other optional items might include shredded shrimp and some additional thinly sliced pork.
- Before pour broth into bowl, you can add more salty egg if you want
Condiments when serving
- Lime wedges
- Chopped green onion
- Chopped Vietnamese mint. Substitute with cilantro if not available.
- Fried shallots
- Other optional herbs include bean sprouts, perilla, and mint.
- Chili paste.
- Finally, ladle broth over bowl of vermicelli and top generously with shredded chicken, cha lua, and thinly sliced fried egg. Garnish with chopped Vietnamese mint, green onions and fried shallots. Serve with lime wedge, bean sprouts, perilla, mint, and chili paste on the side. I suggest you should eating when it is hot. It can help you enjoy the true flavor this spectacular dish.