Bun Thang Hanoi--easy version

Nestled in the heart of Vietnam's bustling capital, Hanoi is a dish that embodies the complexity and elegance of the Vietnamese cuisine: Bun Thang. This traditional noodle soup is a symphony of flavors, a testament to the culinary finesse of Hanoians. With its intricate preparation and rich history, Bun Thang is not just food; it's a cultural experience.

Creating Bun Thang is akin to painting a masterpiece. Each ingredient is carefully selected and prepared, contributing to the dish's overall harmony. The base of fine vermicelli noodles is the canvas, while the toppings of Vietnamese coriander, fried shallot, thin fried eggs, shredded chicken breast, and pork sausage are vibrant strokes of color. The broth, a clear elixir stewed from chicken and pork bones, infused with the subtle aroma of dried shrimp or squid, is the medium that binds all elements together. It's the hot, steaming broth that awakens the senses and invites you to dive into the bowl's contents.

In today's fast-paced world, dedicating hours to preparing Bun Thang may seem like a luxury. However, the essence of this dish can still be captured in a simplified recipe that respects the hustle and bustle of modern living without compromising on taste. This simplified Bun Thang still captures the essence of the original, offering a taste of Hanoi's culinary heritage in every spoonful. It's a dish that connects you to the rhythms of a city that's as vibrant and diverse as the ingredients in its beloved noodle soup.

You are here, then this recipe is a streamlined version of Bun Thang that you can recreate in your kitchen.

Ingredients:

- 2 boneless chicken breasts

- 4 pre-sliced pork sausages (found at Asian markets)

- 1 egg

- 1/4 cup dried squid (found at Asian markets)

- 5 cups chicken stock

- 1/2 lb. dry vermicelli

- 2 cups beansprouts

- Onion and ready-made fried Shallots

Spices:

- Fish sauce, , salt, pepper, powdered sugar, and chicken seasoning

-5 cups of chicken broth

Directions::

1. In a pot, bring the chicken stock to a boil. Add the chicken breasts and dried squid, skimming off any foam that forms. Simmer for 15 minutes until the chicken is cooked through. Remove and shred.

2. Beat the egg with a dash of fish sauce and pan-fry to create a thin omelet. Shred into strips.

3. Slice the pork sausages and set aside.

4. Heat oil in a small pot, sauté the fried shallots until crispy, then strain, keeping the onion-infused oil.

5. Season the broth with fish sauce, salt, and seasoning powder to your liking.

6. Cook the rice noodles as directed on the package

To Serve:

1. Prepare a bowl of cooked rice noodles.

2. Arrange the chicken, egg, and pork sausage atop the noodles.

3. Ladle the hot, seasoned broth over the ingredients.

4. Garnish with beansprouts, onions, and a sprinkle of fried onions.

5. Drizzle with the onion oil for an extra flavor boost.