Bun thang - culinary quintessence of Hanoi

Colorful bowl of vermicelli soup

Le Ha

During the meal that day, he asked me about bun thang, about the ingredients and how to make it... While eating slowly, I told him about the delicious dishes of Hanoi and that bun thang is the culinary essence.

Hanoi is famous for many delicious dishes, bun thang is a dish that Hanoians are proud of. Because not only is it made from nearly 20 combined ingredients, but bun thang also requires the cook to be sophisticated in choosing ingredients, meticulous in the way of making. The dish has enough flavors but it still brings a feeling of lightness, sophistication, full of Hanoi cuisine .

The broth must be clear, to have a delicious pot of broth is also very complicated. Put the pork bones in a pot of boiling water, take them out and wash them before putting them in another pot of water to simmer, simmer over medium heat, while simmering, skim off the foam, do not be in a hurry and cook over high heat, the broth will not be delicious. Definitely cannot lack dried squid tentacles or sea worms, dried shrimp to make the pot of broth sweet and rich.

Boiled chicken with a little salt, minced shallots, grilled ginger, shredded chicken. Pork sausage and fried eggs are also skillfully shredded. Peel , clean, mince the prawns and stir-fry with a little cooking oil, add a spoonful of fish sauce for a rich aroma and flavor.

It would be a huge mistake to eat Bun thang without adding the essential oil of the water bug. Just a little essential oil added to the bowl of noodles will create a special aroma. Bun thang is also attractive because of the pickled dried radish. Making the dried radish crispy, slightly sweet and sour also requires meticulousness and sophistication when seasoning.

The vermicelli must be thin, blanched in boiling water and then placed in a bowl. The green of Vietnamese coriander, onions, and chopped cilantro, the white of the vermicelli, the ivory white of shredded chicken, the light yellow of thin omelette, the light pink of sliced pork roll, the bright red of shrimp, dried radish, and shiitake mushrooms are skillfully arranged in a circle like a culinary “painting”. All are mixed in a rich, clear, sweet broth, imbued with the scent of dried shrimp, chicken, and shiitake mushrooms, rich in flavor and fragrant.

Eating noodles with spices like vinegar, chili, garlic, pepper or adding a little shrimp paste is delicious beyond description.

When eating, just use chopsticks to mix it well, take a sip of the fragrant water on the spoon and you will feel the delicious, delicate taste of the dish. Looking at the bowl of noodles with all the colors of the ingredients, the spicy taste of garlic, chili, the sweetness of the steaming broth, a little crispy radish, the more you eat, the more interesting it is, enjoying it once is unforgettable.

Every time he goes to Hanoi, my friend insists on inviting me to wander around the old town , admire the sparkling Hoan Kiem Lake and enjoy bun thang, which is as delicious as anywhere else in this land of a thousand years of civilization.