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There are many different types of rice vermicelli and noodles in Vietnam, but Bun Thang Hanoi is a well-known and unique meal. Bun Thang Hanoi is a meal that almost all gourmets are familiar with. Bun Thang is an old Hanoi culinary delicacy that is not only a distinctive meal but also the culinary essence of the city. Until now, it has been passed down from generation to generation. Join us now to learn more about this delectable Bun Thang dish.
Bun Thang overview
Many Hanoi families still have a lot of leftovers from the Lunar New Year. To avoid wasting food, the ancient Hanoians combined all of the ingredients into a tasty vermicelli dish. Bun Thang is his name.
"Bun" means "rice vermicelli" and "Thang" means "broth" in Chinese. So, "bun thang" simply refers to a rice vermicelli dish with a flavorful broth.
Bun Thang ingredients
Bun Thang is a wonderful Hanoi-style dish made up of up to 20 ingredients and spices: Chicken, eggs, and cheese "gio lua" sausages have a cylindrical shape. Pork bone, rice vermicelli with microfibers, black tiger shrimp, dried shrimp, dried squid beard, dry onions, scallions, laksa leaves, ginger that has been roasted, dried radish, shiitake mushroom Fish sauce, shrimp paste, rock sugar, vinegar, and sugar are some of the spices used.
Bun Thang making process and enjoyment
Bun Thang's heart is a clear and delicious broth. Chicken, dried shrimp, and Shiitake mushrooms are simmered to make this dish.
Three ingredients combine to create a broth that is flavorful, sweet, and silky smooth. For around 3 to 4 hours, the broth is cooked. It has a delicate and elegant feel to it.
Over white rice vermicelli, laksa leaves, cilantro, shrimp, shredded chicken breast, and shredded "gio lua" are distributed.
Bun Thang is best served hot with seasonings such as vinegar, chile, garlic, pepper, or a small amount of shrimp paste. Despite its strong odor, shrimp paste will add flavor to Bun Thang. To complement the flavor of traditional Bun Thang, eat it with pickled radish.
There is also dried rice vermicelli available. The rice vermicelli is just exposed to hot water, and the broth is not put into the bowl. This recipe contains all of the components listed above, but there is no broth to eat with.
Leading Bun Thang Eateries in Hanoi:
Bun Thang Ba Duc – 48 Cau Go street, Hoan Kiem district, Hanoi Bun Thang Giang Vo – D2 Giang Vo street, Ba Dinh district, Hanoi Bun Thang Ngoc Tuyen – 56 Dao Tan street, Ba Dinh district, Hanoi Bun Thang Thuan Ly – 33 Hang Hom street, Hoan Kiem district, Hanoi Bun Thang Hang Hanh – 29 Hang Hanh street, Hoan Kiem district, Hanoi
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