Vietnamese Food: Vermicelli And Chicken Soup (Bun Thang)

Vietnamese cuisine is a style of cooking derived from the nation of Vietnam; fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes use a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.

The Vietnamese also have a number of vegetarian dishes, influenced by Buddhist beliefs.[citation needed] The most common meats used in Vietnamese cuisine are pork, chicken, shrimp, and various kinds of seafood. Beef is used less commonly, save for pho, bun bo Hue, thit bo xao rau muong, canh bo xao… Duck and goat are used.

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This particular article will teach you how to make Vermicelli and chicken soup (Bun thang)

Ingredients

1000g pig marrow bones
2 chicken eggs
100g lean pork paste
3000ml cold water
50g dried shrimp, washed
1 salted duck egg
50g Chinese sausage
1000g rice vermicelli
250g duck (breast with bone intact)
100g fresh shrimp head (or dried cuttlefish)
1 dried shallot, charred and slightly crushed
1 piece ginger, charred and slightly crushed
2-3 Sipuncula (peanut worm), dried
100g fresh shrimp head (or dried cuttlefish
To taste: Fish sauce, belostomatid essence, smartweed, lemon, chili, shrimp paste,, dried turnip, spring onion.

Preparation

Wash and boil pig marrow bones in a stockpot; quickly scrub the stockpot clean; strike the bones with hammer to break them partway and return to the pot. Put the shallot ginger, Sipuncula, shrimp head (or dried cuttlefish) into the pot; pour in water, and bring to a boil to make broth. Before serving, season the broth to taste.

Put chicken and duck breasts into the stockpot. When cooked, remove from the pot and let cool; shred the chicken and duck, set aside; return the bones to the stockpot.

Dip the dried shrimp in the stock, then remove and pound; put pounded shrimp into a pan and roast until fluffy (this substance is called pemmican).

Beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg while; cut egg yolk into thin slices.

Cut lean pork paste into long, omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.

Cut lean pork paste into long, thin strips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.

Pour boiling water on rice vermicelli, then drain; divide vermicelli evenly between 4 large bowls; place smartweed on top and cover with a portion of chicken, duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl; ladle boiling broth into bowls.

Serve soup hot with fish sauce (mixed with belostomatid essence), shrimp paste, lemon juice, chili and pickled turnip.

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