Bun Thang Hanoi Chicken Soup Recipes
BUN THANG (HANOI CHICKEN SOUP)
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Place the chicken, ribs and dried shrimp in a large pot and add 12 cups of cold water. Place the pot over medium heat and bring to a boil. Lower the heat and simmer for 20 minutes. Skim off any foam and fat that collect on the surface, turn the chicken over, and add the fish sauce, sugar, salt and pepper to the pot. Simmer for an additional 30 to 40 minutes, or until the chicken is cooked through.
- Remove the chicken and ribs from the stock and allow them to cool. Add the shallots, 4 of the scallions and the onion to the stock and simmer for 20 minutes more. Strain the stock, discarding the solids, and season to taste with more salt if necessary.
- Meanwhile, place the noodles in a bowl and cover them with boiling water. Let them stand until very soft, about 10 minutes. Drain and set aside. Pull the meat away from the cooled chicken and ribs and shred it with your fingers. Discard the skin, gristle and bones, and set the meat aside. Heat the oil in a small skillet set over medium heat and fry the beaten egg until firm. Remove it from the skillet, slice it into very fine strips and set aside.
- When ready to assemble the soup, have 4 very large or 6 smaller soup bowls ready. Divide the noodles among the bowls. Top the noodles with some of the shredded chicken. (You will have some left over.) Divide the rib meat, egg and remaining 2 scallions among the bowls. Garnish each with fried shallots, and serve with bowls of the lettuce, chilies, cilantro and lime wedges on the side.
Nutrition Facts : @context http, Calories 744, UnsaturatedFat 29 grams, Carbohydrate 23 grams, Fat 48 grams, Fiber 2 grams, Protein 51 grams, SaturatedFat 14 grams, Sodium 1272 milligrams, Sugar 5 grams, TransFat 0 grams
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- Bring a pot with plenty of water to a boil. Add 1/2 teaspoon of salt, vinegar and chicken to the pot. Let the chicken sit in there for 1-2 minutes. This step helps eliminating the poultry smell and reducing the amount of foam in step 5.
- Peel and poach the shrimps until just cooked through. Put the cooked shrimps in the food chopper and chop roughly into small pieces (see image below). You can certainly chop them into smaller pieces than mine, but remember they will shrink when we toast them.
- Fill a bowl with rice vermicelli noodles, then add all the toppings and chopped herbs. Arrange the toppings as in the image below.
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- Soak the dried shrimp. Submerge the dried shrimp in a bowl of cold water and let it sit for 10 minutes.
- Put the chicken in a large soup pot. Fill the pot with water until it just covers the chicken. Don't put in too much water as it will cause the soup to be too weak. Bring the water to a boil. As the water starts to boil, scoop away the impurities as they float to the surface. After you scoop away all the impurities, add in the onion, salt, and dried shrimp. Reduce the heat to low and simmer for 30 minutes.
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