When I was pregnant with my baby girl, Kira, Bún Thang would be something I craved a lot. Warm comforting chicken/pork bone broth topped with a variety of julienne meat and veggies. True comfort for the soul. This is especially great to have during winter time, and relatively easy to make. Growing up, anytime my mom made any sort of noodle dish, I would get really excited for dinner. This was one of my favorites.
What is Bún Thang?
Bún Thang originated from Hanoi and is also one of the many traditional foods of Tết (Vietnamese New Year). It became a dish people would make after Tet, to try to use up all the leftovers from the day before.
There are so many ways to prepare it, some recipes call for dried shrimp and quail eggs, some have chả lụa ( vietnamese sausage), and some have mushrooms. This is normally eaten with a side of shrimp paste. I’ll show you a simple way of making it at home with just the basic chicken and eggs.