I have come so far in my photography, so I wanted to take some of my old recipes and reshoot them. Bun Thang is one of my favorites and one I used to request from my mom all the time. So when I moved to the Bay and started cooking, I knew it was something I had to learn to make. Bun Thang is the Vietnamese version of chicken noodle soup. It has a chicken broth, served with vermicelli noodles, and topped with cha lua, Vietnamese coriander, green onions, eggs, and shredded chicken. I also add a small spoon of shrimp paste to give it an extra kick. This part is optional since shrimp paste has such a strong flavor and not everyone likes it. When I make this dish, I first start with the broth and make the toppings while my broth is cooking. The broth is made of 3 things: 1 whole chicken, 1 onion, and 10 dried shrimp. First, add the chicken to the broth and add in water until it just covers the chicken. Bring the water to a boil and check on it every 15 minutes to make sure you scoop away the impurities. Those […]
The post Bun Thang – Vietnamese Chicken Noodle Soup appeared first on Cooking Therapy.