Mrs. Hoa's kitchen shows how to cook Hanoi-style bun thang, officially after Tet

On Mrs. Hoa's Kitchen page, Mrs. Minh Hoa shared that bun thang is a dish that every Hanoi family must cook at least once after 3 days of Tet with a full feast.

Bun thang is an elaborate and elaborate dish, worthy of ending Tet.

Mrs. Hoa's Kitchen is a place to share delicious recipes, cooking experiences and joy in each dish of Mrs. Tran Minh Hoa.

Mrs. Hoa's kitchen shares many typical Vietnamese dishes such as: Southern-style sour fish stew; lucky salad... and most recently, Hanoi vermicelli soup.

Ms. Hoa shared: "Many people think that bun thang is a Tet dish like having a boiled chicken and a few ounces of leftover pork roll at home. Well, let's turn it into a vermicelli dish with a little chicken, pork roll, and eggs to avoid getting bored."

A bowl of vermicelli soup cooked by Mrs. Hoa to end Tet

Bun thang, the ritual ending Tet

In Mrs. Minh Hoa's family, bun thang is a dish that her mother considers a ritual to end Tet, prepared from the last days of December.

"From dried shrimp strings, dried squid, dried radish bunches... everything was prepared by him. He even told the chicken vendor at Bac Qua market to leave a live castrated chicken of about 3kg.

There's no way to get the "delicious from the meat, sweet from the bones" bowl of noodles that I've enjoyed since I was a child.

Here is how Mrs. Hoa cooks bun thang as her mother taught her. Please see the recipe below each photo," Mrs. Hoa confided.

Capon chicken is the best to cook bun thang because to have a chicken like this, you have to raise it for 10 months to 1 year. If you can't buy a capon chicken, you can replace it with a fat hen (a hen that has laid a few litters, and is starting to get a bit hard on the bones and fat, so the broth will be more fragrant). "Peacock" chicken (capon chicken) from Tien Yen - Quang Ninh , boil it until cooked, separate the breast meat to shred, remove the thigh meat, back and wings and slice it thinly.

Thinly slice the chicken except the breast to shred.

Ingredients to prepare the broth for Bun Thang include one grilled dried squid, pounded with a pestle and washed under running water. Five dried shrimps, twenty fried sea worms, five grilled shallots, one cleaned grilled ginger, one onion (we don't add shiitake mushrooms).

Pickled radish with fish sauce, vinegar, lemon, chili, shrimp paste, and water bugs

The broth that has been cooked for 4 hours includes chicken bones and ingredients such as squid, shrimp, sea worms... Mrs. Hoa cooks the broth without much fuss, just put the chicken bones after removing the meat into the pot of chicken broth, add dried squid, shrimp, sea worms, onions and add water (the pot is about 6 liters, ginger and dried onions should be added after boiling for 3 hours to avoid losing their aroma when cooking for too long). Put the pot on high heat until foam appears, skim off all the foam then lower the heat to simmer and remember to open the lid so the broth is clear. After simmering for 4 hours, turn off the stove, remove all the bones, shrimp and squid and filter the broth into another pot to prepare to eat.

5 chicken eggs with 1 tablespoon (spoon) of white wine, 2 tablespoons of filtered water, beat the egg yolks and egg whites, filter through a sieve to remove any undissolved egg whites. Then thinly spread the eggs and cut them into very small pieces. 300g of pork roll, cut into small strips as shown.

Thinly sliced ​​chicken, eggs, and ham, shredded chicken breast, and orange shrimp floss in the middle.

Put the ingredients in a bowl, prepare to pour the broth.

Hanoi style vermicelli soup is ready

Source: https://tuoitre.vn/bep-ba-hoa-chi-cach-nau-bun-thang-chuan-ha-noi-chinh-thuc-het-tet-20250217212744693.htm