Ingredients for 5 bowls

·        Half a  boiled chicken 

·        Chicken bones of 2 chickens, 5 chicken feet

·         10 shiitake mushrooms

·         2 duck eggs

·         2 salted eggs

·         100 grams of Vietnamese pork ham

·         Oil and dried shrimp’s shells

·         50 grams of dried shrimp

·       a red  onion, some shallots, ginger, fresh chili, rock sugar

·       300 grams of dried radish

·       Oil extract of ethocerus indicus

·       700 grams of thin vermicelli

·       Scallion, laksa leaves, lime’s leaves, lime, chillies,  Thanh Hoa shrimp paste

: Ingredients for bun thang

How to cook it

Step 1: Prepare the ingredients

- Shred the boiled chicken

- Fry egg yolks and  slice thinly

- Thinly slice pork ham, scallions, laksa leaves, lime leaves

- Boil salted eggs, peel off the whites,  and slice thinly

- Wash and soak shiitake mushrooms in warm water

- Make shrimp floss from dried shrimp

- Soak dried radish in warm water for 30 minutes, then wash, slice, squeeze, and mixed well with 2 tablespoons of vinegar and 1 teaspoon of white sugar. Leave it to rest for 30 minutes.

- Roast shrimp head and shells to enhance the  aroma

- Put the grilled onions, and ginger in the broth

The appetizing bun thang

Step 2: Make the broth

Wash the bones and feet of the chicken thoroughly, then poach them. Let them simmer. Add the poultry along with grilled ginger and onions. Add 2 liters of water on  a low heat, skimming the foam to make the broth clear. After 50 minutes, add the dried roasted shrimp's head and shells, shiitake mushrooms, 1 tablet of rock sugar, and 1 teaspoon of seasoning. Continue to simmer for an hour more.

Bun thang tastes best when served hot