Entree: Vietnam – Northern Vietnam – Bun Thang (Clear northern Vietnamese rice vermicelli soup with shredded chicken, pork, egg crepes, and dried shrimp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 10 min

Total 55 min

Ingredients

- 8 oz (225 g) rice vermicelli (bún)
- 8 cups (1.9 L) chicken stock, clear and well strained
- 2 boneless skinless chicken breasts, cooked and shredded, approx. 12 oz (340 g) usable
- 8 oz (225 g) cha lụa (Vietnamese pork roll), thinly sliced
- 3 large eggs, beaten for thin omelet, approx. 150 g
- 1/4 cup (30 g) dried shrimp, rinsed and soaked 10 minutes
- 1/2 cup (120 ml) cooked, shredded lean pork (from simmered pork shoulder), approx. 6 oz (170 g)
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) sugar
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) ground white pepper
- 2 tbsp (30 ml) vegetable oil (for omelet and sautéing dried shrimp)
- 2 scallions, thinly sliced (white and green parts separated)
- 1/4 cup (15 g) fresh cilantro leaves, roughly chopped
- 2 tbsp (30 g) fried shallots (for garnish)
- Lime wedges, to serve

Instructions

1. Prepare proteins and toppings: simmer the chicken breasts in 6 cups (1.4 L) of water with 1 tsp salt until cooked through, about 15–20 minutes. Remove, cool slightly, then shred finely. Reserve cooking liquid.
2. Make clear broth: combine reserved chicken cooking liquid with additional homemade or store chicken stock to total 8 cups (1.9 L). Bring to a gentle simmer, skim any foam. Add fish sauce, sugar, and white pepper; taste and adjust seasoning.
3. Cook and prepare dried shrimp and pork: in a small skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat, lightly fry soaked dried shrimp until aromatic, about 2 minutes. Add to broth for 5 minutes, then remove shrimp or leave in for fuller flavor.
4. Prepare shredded pork: if using pre-cooked pork shoulder, warm and shred finely to approx. 6 oz (170 g). Keep warm.
5. Make thin omelet: heat remaining 1 tbsp (15 ml) oil in a nonstick skillet over medium. Pour a thin layer of beaten eggs to make a crepe-like omelet, cook until set, turn briefly, then transfer to a cutting board. Roll and slice into thin julienne strips.
6. Cook noodles: briefly soak or cook rice vermicelli according to package directions until tender, drain and divide among 4 serving bowls.
7. Assemble bowls: arrange shredded chicken, shredded pork, sliced cha lụa, julienned egg crepe, and a few fried dried shrimp over the noodles. Scatter sliced scallion whites and cilantro.
8. Finish and serve: bring broth back to a gentle boil and ladle hot broth over each bowl to heat toppings. Garnish with scallion greens and fried shallots. Serve immediately with lime wedges on the side.