When it comes to traditional Hanoi dishes, Bun Thang stands out as one of the city’s most unique and elegant culinary creations. From the first spoonful, Bun Thang reveals a medley of ingredients that are carefully prepared and arranged, each representing the rich food culture of Hanoi. While it’s often enjoyed as a warm, comforting breakfast, Bun Thang is a treat at any time of the day for anyone looking to experience authentic Vietnamese cuisine.
What is Bun Thang?
Bun Thang is much more than just a bowl of noodles – it’s a carefully crafted dish that reflects Hanoi’s long culinary tradition. “Bun” refers to the rice noodles at the base of the dish, while “Thang” translates to “ladder” or “order,” hinting at the multiple layers of flavors and textures that make up this meal. Despite its humble appearance, making Bun Thang requires nearly 20 different ingredients, each selected for the harmony they bring to the dish.
Have you ever tried Chinese egg rolls: A Classic Snack Loved Worldwide?
The main ingredients include thin rice vermicelli noodles that provide a delicate, soft texture as the base. On top, you’ll find thinly shredded chicken breast, finely sliced omelet, and julienned Vietnamese pork roll, all layered beautifully. This combination gives Bun Thang its classic look and taste, with the gentle flavors of chicken and egg balanced by the richer, savory notes of pork. Vietnamese coriander and cilantro add a fresh, herbal touch, while a sprinkle of dried shrimp floss and dried squid enhances the broth’s depth.
A Unique, Clear Broth
What truly sets Bun Thang apart is its broth – clear, light, and subtly sweet with a complex flavor profile. Achieving the perfect broth takes time and patience, as it’s made by simmering chicken bones, dried shrimp, and grilled squid together. These ingredients release a natural sweetness and aroma that’s both rich and delicate, creating the soul of the dish. The broth is also infused with ginger, toasted shallots, and shiitake mushrooms, adding warmth and a hint of earthiness.
Traditional Bun Thang even includes a touch of fermented shrimp paste, which adds a unique layer of umami to the broth, as well as a rare addition called ca cuong (giant water bug essence). Though often replaced with a synthetic alternative today, this essence provides a slightly floral fragrance that some say takes the dish to another level. It’s not for everyone, but for those who appreciate it, just a drop of this essence makes Bun Thang an unforgettable experience.
Aesthetic Presentation
Part of what makes Bun Thang so special is its presentation. The ingredients are arranged with careful attention to color and texture, creating a dish that’s as pleasing to the eye as it is to the taste buds. Yellow strips of omelet, pale shredded chicken, and pinkish slices of pork roll all sit on top of a bed of white noodles, surrounded by green coriander and cilantro.
To add a hint of tartness and crunch, thinly sliced pickled radish, known as ca-la-thau, is sometimes included as well. This combination makes Bun Thang a true work of art, each component placed intentionally to showcase both the tradition and beauty of Hanoi’s food culture.
A Modern Twist on a Classic
Though traditional Bun Thang is served as a hot bowl of noodles in broth, there are now modern variations that offer a slightly different experience.
One popular twist is the “dry” version, where the broth is served on the side. This allows diners to control how much broth they want with each bite, which can be particularly enjoyable for those who like to savor each topping separately before mixing it all together. This version keeps the classic flavors while adding a new texture to the experience, providing another way to appreciate the balance and artistry of Bun Thang.
The Perfect Hanoi Breakfast
For many locals and visitors, a bowl of Bun Thang is the ideal way to start the day. The light, comforting broth and flavorful toppings make it a favorite breakfast choice that’s both satisfying and refreshing. Some people add a squeeze of lime or a hint of chili to enhance the flavors, while others enjoy the natural taste of each ingredient in its pure form. Paired with a side of pickled radish, Bun Thang offers a gentle contrast of flavors that keeps each bite interesting, adding a bit of tanginess that complements the dish beautifully.
Bun Thang’s appeal goes beyond locals. Even Jensen Huang, the tech billionaire, famously enjoyed two bowls of Bun Thang for breakfast along with traditional Vietnamese iced coffee during a trip to Hanoi. “I’ve traveled the world,” he said, “but I’ve never had a breakfast as delicious as this.” His sentiment captures what many people feel after trying Bun Thang – it’s a taste of Hanoi that’s hard to forget.
Bun Thang may be a lesser-known dish outside of Vietnam, but it’s a shining example of Hanoi’s culinary heritage. With its meticulous preparation, delicate presentation, and unforgettable flavor, it’s a dish that captures the heart and soul of Vietnamese cuisine. Whether you’re a seasoned foodie or someone new to Vietnamese food, Bun Thang offers a unique experience that brings you closer to the rich culture and flavors of Hanoi.
