Hà Nội Noodle Soup --Bún Thang

This noodle soup is very popular in northern Vietnam. Therefore, it translates as Hanoi noodles soup, but I do not understand why the Northerners called this noodle soup, “Thang”. My family is originally from the North, so since childhood I have been enjoying this dish by the skillful hands of my mother. According the tale of this dish from my Mother, every New Year with all the food available during Tet’s festivities, such as boiled pork, chicken, Vietnamese sausage (cha lua) and eggs, this dish was also created as a way to consume leftover foods. Although it does not seem very appealing, in reality, this noodle dish is delicious and is very easy to prepare. This dish has a slightly sweet broth and a wonderful fragrance from the crispy fried shallots, and there are not many spices like bun bo or pho. My mom always has a broth made with pork bones or chicken bones depending upon which is left after the meats are used to make other dishes for the New Year, and her advice for making good soup is always start with a tasty broth.  In short, to create this popular noodle dish, every kitchen should have an already made delicious broth, then this dish can be served to guests without a bit of effort. For me, every time I remember her dish and advice, or Tet facilities in Vietnam, I make this dish. I also have an even simpler recipe for preparing this soup and hope to contribute more to the Vietnam cuisine with this delicious and  healthy dish.

Ingredients:
10 cups good homemade broth
1/3 cup dry shrimp
2 egg, lightly beaten
1 chicken breast 
Seasoning ingredients:
Fish sauce and sugar
3 oz. Vietnamese sausage, homemade or store-bought
1/2 lb. rice noodles or 2oz for each person

Garnish with:
A Vietnamese salad plate (dia rau song)
Shrimp paste (optional)
Lime wedges, and hot chili
Fresh mints, polygamum,(rau ram) cilantro, and crispy fried shallots* 
White onions and green onions, thinly sliced

Directions:
Bring broth to boil and add dried shrimp. Bring back to boil and simmer for 10 minutes. Season the broth with fish sauce and sugar. Adjust according to your taste.
In another small pot, bring about 2 cups of water to boil. Add chicken breast and bring back to boil.

Skim off the scum that rises up to the surface. Cook for 5 minutes. Cover and turn the heat off.
While the broth and chicken are cooking, use another pot of water to cook the rice noodles (just follow the instructions from the package). It should take from 5 to 7 minutes. Drain.
In a skillet, add 1 tbs of oil and pour the beaten egg to make a thin omelet. Let cool.

When the chicken and egg are cool enough to handle, cut them into strips similar to sausages.

Place noodles in a soup bowl. Divide the meat, egg, and sausages equally into each bowl.

Ladle the broth on top with some cooked dried shrimp, if desired. Sprinkle with white onions, crispy shallots, and green onions. Serve dia rau song on the side with herbs. 

*Making crispy fried shallots:
In a sauce pan, add 1/4 cup peanut oil. Add about 5 sliced shallots and fry on low heat until crispy. Drain and save the fragrant oil for other dishes.