Hanoi Noodle Soup
Location: HANOI (HAN)
Main course
This Hanoi noodle soup is my favourite! The broth is clear, flavourful & has such a lovely aroma. When I was young, I only got to eat this after Têt holiday, which was the only occasion when a large feast was cooked for the wider family. The leftover food was assembled to make this "bun thang" and today it can be enjoyed all year round and not just during the holidays. In the past, the soup took so long to make, but the preparation process has been simplified, making it much easier.
Serving size 6
Difficulty Medium
Cooking Time 90 min
Intensity Mild
Allergens Eggs, Fish, Crustaceans, Mushroom
Recipe by: ZOEY DAM
Ingredients
64
— 1 whole free range chicken — 300g Vietnamese chicken ham — 3 eggs — 1 shallot bulb, minced — 20g dried shrimp — 100g dried shredded white radish — 10 dried shiitake mushrooms — Laksa leaves — Spring onion — Shrimp paste — Fish sauce — Chicken powder — Rock sugar — 900g fresh rice vermicelli — Condiments: chilli, lime, vinegar, oil — Salt
Main Courses
