Contents
Bún thang is a dish few places make completely, because almost everything in the bowl is prepared separately and assembled afterwards. I will not name a place, but if you eat bún thang somewhere new, these six details tell you a lot.
1. Broth that is clear and lightly fragrant
Bún thang broth should be clear, delicately sweet, lightly scented with chicken bones and dried shrimp, not greasy. Cloudy broth or a lot of floating fat makes the bowl heavy. A slightly mild first spoonful is normal; the flavour builds as you eat.
2. Egg strips that are even and thin
An omelette as thin as paper, cut into even strips, shows a patient cook. Thick, wide or soft strips usually mean it was done quickly.
3. Ham in strips that do not crumble
Good Vietnamese ham is smooth and slightly springy, and cuts into strips without breaking. Ham that is too crumbly or smells of chemicals deserves attention.
4. Shredded chicken that is still sweet with juice
Free-range chicken boiled just right and pulled into strips stays tender and sweet. Dry chicken means it was boiled too long or made the day before.
Read the tips for boiling chicken with golden skin and moist meat
5. Shiitake, pickled radish and rau răm
Shiitake soaked and thinly sliced, dried radish cut small and dressed sweet and sour, rau răm (Vietnamese coriander) and spring onion finely chopped must all be fresh. These give the bowl fragrance and crunch; without them it feels flat.
6. How you eat it: taste first, add after
A place that cares serves lime, chilli and shrimp paste on the side so you season it yourself, rather than seasoning it strongly in the kitchen. Taste the broth first and add a little at a time. Shrimp paste in the right amount deepens the bowl; too much covers everything.
- Bún thang takes a lot of work, so many places cook it only on certain days; ask before you go.
- A bowl made properly needs about 20 ingredients, so the price cannot be very low.
- Eat slowly, because the flavour that lingers afterwards is what you remember.
At Bếp Kinh Kỳ I make bún thang following all of this, and the restaurant cooks it only one day a week. To be sure it is on, call the hotline first.
Read the article on what bún thang is
Quick questions
- Should I put shrimp paste in bún thang?
- Shrimp paste deepens the bowl if you use the right kind and amount. First-timers should taste a little on its own before adding it.
- Why does bún thang differ from place to place?
- Because the dish has many components and every kitchen follows its own recipe, but a clear broth and evenly cut strips are the common standard.
- When is the best time to eat bún thang?
- Morning or lunchtime both suit it. The broth is delicately sweet and tastes best hot.
