Delicious Bun Thang (Bún Thang) Recipe With Vietnamese TasteCourse: Chicken, Recipes, Rice vermicelli (Bún), Vietnamese noodles
Bun thang is a dish with bold flavors of Hanoi people, famous for its sophisticated and sophisticated style, showing the elegant style of Vietnamese cuisine. Come join us in the kitchen!
Or if you want to get more about the list of rice vermicelli in Vietnamese food, you can try to visit our blog.
Spring rolls 100 gr
Pork bone 500 gr
Duck eggs 2
Fresh vermicelli 1.5 kg
Shrimp 200 gr
Dried shrimp 100 gr
Green onions, laksa leaves, dried onions, grilled ginger, shiitake mushrooms, dried radish
Seasoning: Shrimp paste, fish sauce, a little rock sugar, vinegar, sugar
- Step 1: Process materials
Thinly sliced spring rolls, set aside.
Green onions, laksa leaves are picked up, washed with water, and dried, then chopped, set aside.
Wash the ginger and let it dry.
Red onion peeled, washed, smashed, chopped, set aside.
Dried radish soaked in warm water for 30 minutes to expand, then rinse with clean water. Next, you cut into small pieces and mix with 2 tablespoons of vinegar, 1 teaspoon of white sugar, mix well and leave for 30 minutes for the radish to absorb the spices.
Shiitake mushrooms are cleaned, cut off the black legs, washed, and finely chopped.
Dried shrimp pick up dirt, set aside.
Black tiger shrimp cut off the head, remove the tail, peel off the shell, remove the black thread on the back of the shrimp and then wash it. Put the shrimp in the mortar and pound it, then set it aside.
Beat eggs in a bowl, add a little seasoning, stir well and set aside.
The chicken was thoroughly washed with diluted salt water, rinsed with clean water, and drained.
Pork bones were washed with diluted salt water, rinsed with clean water, and drained.
Maybe you also want to know how to cook Bún thịt nướng, you can try to prep the dish with our recipe.
- Step 2: Cooking broth
Put the chicken in a pot of boiling water, when it boils, add a little seasoning, 1 teaspoon of seasoning, 1/2 teaspoon of sugar, 1 teaspoon of salt, and dried onion, fragrant grilled ginger, lower the heat so that the chicken is cooked inside. After taking out to cool, you use your hands to tear the fibers to taste and set aside.
Pork bones are put in a pot of boiling water, then pour out all that water, put in cold water to wash off bone fragments. Then pour the bones into the pot of simmering chicken broth (about 2-3 hours) to make the broth.
When the pot of bone broth boils for about 50 minutes to 1 hour, then add the grilled squid beard, roasted dried shrimp, shiitake mushrooms, 1 rock sugar, 1 teaspoon seasoning, 1 teaspoon salt, and a little fish sauce, stir well…
Continue to simmer for another 1 or 2 hours, then season to taste, add chopped scallions and laksa leaves, then turn off the heat.
If you want to cook Fish vermicelli- bún cá, you can try to visit our blog.
- Step 3: Making shrimp and eggs
Put the dried shrimp in and roast until fragrant and then put on a plate. Next, add a little cooking oil to coat the pan, when the oil is hot, add the pounded black tiger shrimp, add a little fish sauce, and then let the shrimp cook, slightly dry, then turn into shrimp paste, then put out on a plate.
Fry the beaten eggs until very thin. When cooked, put the eggs on a plate, wait for the eggs to cool, then cut them into small pieces.
- Step 4: Complete
The vermicelli is blanched with water, put assorted fillings on top, and then pour the broth into it. If anyone can eat shrimp paste, you put ½ teaspoon of shrimp paste on top.
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