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Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg

Name: Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 1 package dried rice noodles (16oz) vermicelli, thin or medium thickness. The same type used in bún bò Huế.; Broth:; 2 lb chicken any cuts, or whole chicken; 1 medium yellow onion halved; 2 tablespoons dried shrimp; 1/4 teaspoon monosodium glutamate; 1 tablespoon fish sauce optional; water enough to cover the chicken (8-12 cups); Salt to taste; Toppings:; shredded chicken from the chicken used for broth; 4 large scrambled eggs fried thin and julienned; 1/2 pound Vietnamese pork sausage chả lụa, julienned; Herbs & Garnish:; scallions roughly chopped; cilantro roughly chopped; Vietnamese coriander rau răm; red onion thinly sliced; fried shallots optional; thai chiles optional; shrimp paste mam tom, optional; ca cuong beetle extract, optional

Prep 15m

Cook 45m

Total 1h

This Bún Thang is a traditional Vietnamese soup with delicious layers of flavor. The savory broth is made with tender chicken, dried shrimp, and fragrant onions, while the toppings include scrambled eggs, shredded chicken, and crispy julienned pork sausage. Garnish with fresh herbs and spices for an authentic taste.