Hanoi Combo Vermicelli Noodle Soup

Name: Hanoi Combo Vermicelli Noodle Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Vietnamese
Ingredients: 1 whole chicken (about 2½ lb, or 1.2 kg); 4 slices ginger (cut lengthwise into ⅛-inch-thick, or 3 mm, slices), divided; 1 medium yellow onion, peeled; 3 tbsp (35 g) dried shrimp, soaked in hot water for 15 minutes and drained; 8 dried shiitake mushrooms, stems removed, soaked in hot water for 15 minutes, drained, and excess water squeezed out; 8 dried shiitake mushrooms, stems removed, soaked in hot water for 15 minutes, drained, and excess water squeezed out; 8 dried shiitake mushrooms, stems removed, soaked in hot water for 15 minutes, drained, and excess water squeezed out; Chicken stock powder, to taste; 4 eggs; Salt, to taste; Black pepper, to taste; ¼ cup (60 ml) fish sauce; 1 tsp vegetable oil, for greasing; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 2 lb (907 g) fresh or cooked rice vermicelli noodles; 7 oz (200 g) sweet-and-sour preserved radish, shredded (you can buy this at an Asian food store); 7 oz (200 g) Vietnamese ham (chả lụa), shredded; 7 oz (200 g) Vietnamese ham (chả lụa), shredded; 3 salted eggs, hard-boiled, peeled, and halved (you can buy these at an Asian food store; optional); ½ cup (30 g) chopped Vietnamese mint leaves; 1 cup (100 g) chopped scallion; 1 lime, cut into wedges; 2 tbsp (30 g) fermented shrimp sauce (mắm tôm); 2 tbsp (30 g) fermented shrimp sauce (mắm tôm); 3 drops Lethocerus indicus extract (cà cuống; optional); 3 drops Lethocerus indicus extract (cà cuống; optional)

Preparation info

Yield:
6
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

Simply Pho

By Helen Le

Published 2017

About

This soup (bún thang) is one of the most popular and sophisticated noodle soup dishes in Hanoi cuisine. Traditionally, it is prepared on the fourth day of our Lunar New Year (Tết), as it incorporates leftovers from the holiday feasts, including Vietnamese ham, chicken, and mushrooms. There’s one theory that it’s called bún thang because when assembling the dish, you take a bit of every topping, similar to when you are assembling an herbal medicine p

Ingredients

Asia
Vietnam
Soup
Leftovers
Lunar New Year

Ingredients

Method