Bun Thang Hanoi Noodle Soup (Printable)

Elegant Hanoi-style noodle soup with shredded chicken, egg crepe, and pork in savory broth.

# What You’ll Need:

→ Broth

01 - 1 whole chicken (about 3 lbs), cleaned
02 - 1 medium yellow onion, peeled
03 - 1 (2-inch) piece ginger, sliced and smashed
04 - 6 cups water
05 - 1 teaspoon salt
06 - 1 tablespoon fish sauce
07 - 1 teaspoon rock sugar (or 2 teaspoons regular sugar)

→ Soup Toppings

08 - 4 oz Vietnamese pork sausage (gio lua/cha lua), thinly sliced
09 - 3 large eggs
10 - 1/4 teaspoon salt (for eggs)
11 - 2 cups cooked shredded chicken breast (from the broth)
12 - 10 oz dried rice vermicelli noodles (bun), soaked

→ Garnishes

13 - 2 scallions, finely sliced
14 - 1/4 cup cilantro, chopped
15 - 1/4 cup Vietnamese coriander (rau ram), chopped
16 - 1/4 cup fresh mint leaves
17 - 1 red chili, thinly sliced
18 - 1 tablespoon dried shrimp floss (optional)
19 - Shrimp paste (mam tom), for serving (optional)
20 - Lime wedges

# How to Prepare:

01 - Place chicken, onion, ginger, and water in a large stockpot. Bring to a boil over high heat, then reduce to low and simmer, skimming off any foam that rises to the surface. After 30 minutes, remove the chicken and set aside to cool.
02 - Continue simmering the broth with onion and ginger for 45 minutes. Add salt, fish sauce, and sugar. Strain through a fine mesh strainer for clarity and return liquid to the pot.
03 - Once cooled, shred the chicken breast into thin strips. Reserve 2 cups for serving.
04 - Whisk eggs with 1/4 teaspoon salt. Heat a nonstick skillet over medium-low heat. Pour a thin layer of egg to create a flat crepe. Cook until just set, flip briefly, then remove. Repeat until all egg is used. Slice crepes into fine julienne strips.
05 - Prepare rice vermicelli according to package instructions. Rinse thoroughly with cold water to stop cooking and drain well.
06 - Cut Vietnamese pork sausage into thin julienne strips, matching the size of other toppings.
07 - Divide cooked noodles among 4 serving bowls. Arrange shredded chicken, egg crepe strips, and pork sausage on top. Scatter scallions, cilantro, Vietnamese coriander, mint, and chili over each bowl.
08 - Ladle hot broth over the arranged toppings. Garnish with shrimp floss and lime wedges. Accompany with shrimp paste on the side if desired.

# Expert Advice:

01 -
  • The broth is astonishingly clear yet packed with layers of flavor that sneak up on you
  • Every bowl becomes an edible work of art with colorful ribbons of eggs, chicken, and herbs
  • Its that rare Vietnamese dish that feels both light enough for lunch and satisfying enough for dinner
02 -
  • Patience during the initial skimming phase is what separates restaurant-quality broth from cloudy homemade versions
  • The egg crepes must be rolled and sliced as thinly as possible—thick ribbons feel clumsy in this elegant soup
  • Serving the broth piping hot is non-negotiable as it slightly cooks the herbs and awakens all the garnish aromatics
03 -
  • Make the broth a day ahead—the flavors deepen overnight and any fat solidifies on top for easy removal
  • If you cant find Vietnamese sausage use sliced lean ham or even thinly sliced fried tofu for a lighter version

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