Bun thang Hanoi - Traditional and quintessential flavors of the Capital

Bun thang has long become an indispensable part of the culinary culture of Hanoi and Vietnam people. Derived from the traditional Thuong Thang soup, Bun Thang takes advantage of traditional Tet ingredients such as dried shrimp, chicken, chicken bones, pork sausage, salted eggs, pickled radish... to create a dish. sophistication, combined with the ingenuity and thrift of ancient Hanoi women.

With the meaning of this name, culinary researchers believe that "Thang" in Chinese means soup. Bun thang can be understood as "noodles covered with soup". Although simple, it brings excitement. From the very name, the secret and essence of the traditional vermicelli dish is expressed, with the broth playing a central role. The main ingredients for the broth are chicken or pork bones and prawns, simmered to create a characteristic flavor.

During the processing process, the person cooking bun thang must continuously and evenly skim the foam to ensure the broth is transparent and not cloudy. The perfect broth must be both clear and sweet and carry a bit of aroma from prawns and dried mushrooms.

The complexity of making bun thang also lies in the choice of ingredients, processing and presentation. To make a bowl of bun thang, it is estimated that twenty types of ingredients are needed. The vermicelli chosen is tangled vermicelli, removed into small strands, smooth and white like grease. The chicken must be Vietnamese chicken, the meat must be soft, shredded and have a little skin that shines like golden leaves. The pork sausage is also carefully selected, sliced ​​thinly and in the middle must be light pink in color to bring out the delicious flavor. Shrimp floss must be sweet and not have a fishy smell, and should be soft and fluffy. Dried radishes are shredded and pickled sweet and sour, with an attractive golden brown color.

A special process is egg beating. To make the omelet thin, a little white wine is added before whisking thoroughly. After that, the cotton stick is dipped into the bowl of fat, then rubbed evenly around the pan. When adding eggs, the pan must be rotated quickly and ensure the eggs are evenly spread. After frying, eggs are cut into thin, soft and smooth strips. In addition, indispensable ingredients such as shiitake mushrooms, scallions and chopped coriander are indispensable.

All of these ingredients are cleverly arranged on a bowl of vermicelli, creating a creation that resembles a five-colored flower, with eggs circled in dark yellow like the pistil. As writer Vu Bang described, when looking at a bowl of bun thang, we feel like we are looking at a clear landscape painting of the Stebon River, with bright colors arranged close together without blending with each other. each other.

It would be a big mistake not to mention the spices that are considered the soul of bun thang. First, there is shrimp paste, an indispensable element. A diner once commented that bun thang without shrimp paste is equivalent to eating pho without broth. In addition, it is impossible not to mention Ca Cuong essential oil, the most special and delicate feature of this noodle dish. With just a little tip of the toothpick, the scent of cinnamon will blend into the bowl of vermicelli, creating an indescribably delicious flavor. It's a pity that today, with the disappearance of Ca Cuong, that flavor only exists in the memories of Hanoi people, making diners regretful.

Previously, bun thang was only enjoyed on special occasions such as the golden festival on the 4th day of Tet. Nowadays, bun thang has become an everyday dish and no longer uses all the traditional ingredients like before. However, with the basic ingredients available, this dish is still forever remembered in the hearts of those who have enjoyed it at least once.

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