Bun Thang (Vermicelli Soup with Chicken, Egg, Pork)

Bun Thang (serves 8)
Printable Recipe

Broth

• 12 cups of water
• 4 lbs of pork neck bones
• 1 tbs of sugar
• 1 tbs dried shrimps
• 1 whole chicken or 3 large chicken thighs/breasts
  
• 2 tablespoons of fish sauce
• 1 medium shallot, peeled
  
• salt to taste

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. Remove chicken after about 20 min to 1/2 hr (depending your 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 hrs, skimming off fat, froth, and any residual gunk from the broth. Then add, a few dried shrimps, sugar, fish sauce, and salt to taste.

Mis En Place

• 1 large packet of vermicelli noodles
• Chicken from above
• Thinly fried egg
• Cha Lua (found in most Vietnamese/Asian markets wrapped in banana leaf)
  

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 thinnly 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 thinnly, 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.

Condiments:

• lime wedges
• chopped green onion
• chopped rau ram (Vietnamese Coriander). substitute with cilantro if not available.
  
• fried shallots (prefried bottles fround in Asian markets)
• Other optional herbs include bean sprouts, perilla, mint.
• Sambal chili paste
  

Ladle broth over bowl of vermicelli and top generously with shredded chicken, cha lua, and thinly sliced fried egg. Garnish with chopped Vietnamese coriander, green onions and fried shallots. Serve with lime wedge, bean sprouts, perilla, mint, and sambal chili paste on the side.