Cuisine

Bun thang is a sophisticated dish that requires great meticulousness of the cook. Every step in making the dish from julienne lean pork pie, julienne thinly fried eggs, shredded chicken breast, to washing Vietnamese coriander, cilantro, springs onions, limes and chilies to use as spices need to be performed very carefully. Every year after Tet, after many days of having only banh chung (traditional Vietnamese rice cake), lean pork pie and bamboo shoot soup with pig’s trotter… bun thang is often prepared to bring a change.  Bun thang is a light and friendly dish with eye-catching appearance and lovely colors coming from its ingredients: green from the herbs, white from the rice vermicelli, yellow from the egg, light pink from lean pork pie, red from shrimps, and red mixed with white of Chinese sausage, blending well with the clear sweet stock boasting the combination of aromas of dried shrimps, chicken and black mushrooms… A little shrimp paste on the tip of a chopstick added to the stock will bring an even more impressive flavor. The most special spice that creates the distinct attractiveness of bun thang is ca cuong (lethocerus indicus) essence on the tip of a toothpick. When eating, customers use chopsticks to mix the ingredients. Trying the broth from a spoon, they can taste the nice flavor of the dish. The steaming dish with delicious taste and lovely color just gets better and more enjoyable as you eat it. Some simple ingredients, after a skillfull process of preparation, become the delicious bun thang.

Recommended places:

- Bun thang Ba Duc: 48 Cau Go Str., Hoan Kiem Dist.

- Bun thang Hang Hanh: 29 Hang Hanh Str., Hoan Kiem Dist.

- Bun thang Thuan Ly: 33 Hang Hom Str., Hoan Kiem Dist. 
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