Hanoi Combo Noodle Soup (Bún Thang)
This noodle soup isn’t as widely known in mainstream Vietnamese cuisine, but it’s definitely something I grew up eating at home. What makes it interesting is the complexity of the broth that’s made from a combination of seafood, pork and chicken flavors. It’s a little bit of everything all in one bowl.
Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (6 Servings)
2 SHALLOTS
1 LARGE YELLOW ONION
1 THUMB-SIZED PIECE OF GINGER
2 LBS PORK RIBS SLAB, HALVED
1 LB CHICKEN THIGHS OR BREAST
4 L WATER
1/4 CUP DRIED SHRIMP
2 TBSP CHICKEN BOUILLON POWDER
2 TBSP ROCK SUGAR
1 TBSP SALT
2 TBSP FISH SAUCE
1/2 TSP MSG
—Toppings/Other
4 EGGS (INSTRUCTIONS TO PREPARE BELOW)
VIETNAMESE HAM (CHA LUA), SLICED IN MATCHSTICKS
1 PACKAGE RICE VERMICELLI
1 BUNCH GREEN ONIONS, SLICED
1 BUNCH CILANTRO, CHOPPED
THAI CHILI, SLICED THIN
FRIED SHALLOTS
LIME WEDGES
FERMENTED SHRIMP PASTE
Instructions
Roasting shallots, onion and ginger at 450° for 1 hour. Peel skin off onion and shallot and slice the ginger. Set aside.
Add pork ribs, chicken breasts, shallots, onion, ginger, dried shrimp, and 4 liters water to a large stock pot. Bring pot to a boil then simmer for 45 minutes. Skim the scum as needed.
Remove chicken and shred when cooled. Set aside. Continue to simmer for another 45 minutes.
Whisk eggs and 1 teaspoon of fish sauce in a bowl. Add oil to a pan and pour in a thin layer of egg mixture and spread evenly until pan is covered. Cook eggs for 30 seconds and flip to cook the other side. Repeat as needed for the remaining egg mixture. Place the cooked egg pancakes on top of each other and roll into a tube shape and cut eggs into thin strips. Set aside.
Prep remaining toppings and cook the noodles per packaged instructions. Strain noodles and rinse under cold water. Set aside.
Once the stock finishes boiling, remove the pork bones (I use this meat for something else instead of discarding). Strain stock into another pot and season with boiling powder, rock sugar, salt, fish sauce and MSG.
Assemble bowls, top with meats, egg and ladle over broth. Garnish with fried shallots and other desired toppings. Serve with Thai chilis, lime and fermented shrimp paste on the side.