Hanoi Chicken Vermicelli Recipe

(Bun Thang)

Ingredients : Serves 6

1

4 liters

4

1 teaspoon

200 g

500 g

2 tablespoons

1 teaspoon

2 tablespoons

400 g

3

200 g

2

Garnishing

2

2 tablespoons

100 g

75 g

12 g

2-3 sprigs

2

Whole chicken, cleaned

Water

Shallots, peeled and sliced

Salt

Dried shrimps

Chicken carcass

Fish sauce

Chicken seasoning powder

Fine shrimps paste

Rice vermicelli

Eggs, beaten, fried and thinly sliced

Ham, thinly sliced

Spring onions (scallions), chopped

Red chilies, pounded

Fine shrimps paste

Bean sprouts

Lettuce, slices

Mint leaves

Polygonum

Limes, cut into wedges

• Place chicken into a large pot with water.

• Bring to the boil with shallots and salt for about 1 hour or until chicken is cooked.

• Remove chicken and leave to cool.

• Shred meat and set aside.

• Add dried shrimps and chicken carcass and boil for another 20 minutes.

• Remove and discard chicken carcass and dried shrimps. Stir in fish sauce, chicken seasoning powder and shrimp paste.

• Soak rice vermicelli in cold water for 20 minutes then place into boiling water and cook for 5 minutes.

• Rinse under cold water and drain.

• Divide rice vermicelli equally into 6 serving bowls. Top with eggs, shredded chicken, ham and spring onions. Pour boiling stock over.

• Serve with garnishing ingredients on the side.