Bún Thang is a simple and comforting chicken-based noodle soup that originates from Northern Vietnam. The broth is clean and lightly flavored with ginger, onion, dried shrimp, and chicken.

Traditionally, Bún Thang was created as a way to transform leftover ingredients into a complete meal. As a Vietnamese girlie, my family always has these ingredients in our kitchen (eggs, dried shrimp, and Vietnamese pork sausage!). With all these toppings, the dish ends up being rich in protein but still light because of the clear broth and fresh herbs like Vietnamese coriander.

One of my favorite parts is how the egg ribbons soak up the broth, becoming flavorful with every bite!

Vietnamese Noodle Soup with Chicken, Egg, and Pork (Bún Thang)

Bún Thang is a traditional Northern Vietnamese noodle soup made with chicken broth, dried shrimp, vermicelli noodles, and delicate toppings like egg strips, shredded chicken, and Vietnamese pork sausage.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course, Noodles

Cuisine Vietnamese

Servings people

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Ingredients

¼ cup dried shrimp
½ yellow onion
1 ” knob ginger
2 cups chicken broth, unsalted
¼ cup water
½ lb chicken breast/thighs, or 2 pieces of breast/thigh
Vietnamese pork sausage, chả, sliced
2 eggs, cooked thin and sliced
Vermicelli noodles
½ tsp salt
½ Tbsp chicken bouillon powder
¼ tsp black pepper
½ Tbsp fish sauce

Garnish

Green onions, chopped
Vietnamese coriander

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Instructions
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Place the dried shrimp in a small bowl and soak in warm water for 10 minutes to soften.
¼ cup dried shrimp
In a large pot over medium heat, add the ginger and onion. Cook for about 2 minutes until fragrant.
1 ” knob ginger, ½ yellow onion
Pour in the broth and water. Increase heat to high and bring the mixture to a boil.
2 cups chicken broth, ¼ cup water
Add the chicken and the soaked dried shrimp. Reduce the heat to low, cover, and simmer for 20–30 minutes until the chicken is cooked through.
½ lb chicken breast/thighs

While the broth simmers, prepare the toppings:

Cook the eggs, roll them into thin omelets, and slice into thin strips.
2 eggs
Slice the pork sausage into thin pieces.
Vietnamese pork sausage
Cook the vermicelli noodles according to package instructions and drain.
Vermicelli noodles
Remove the chicken from the broth and let it cool slightly. Shred the chicken into thin pieces.
Skim any impurities or excess fat from the surface of the broth.
Stir in the remaining seasonings and let the broth simmer for another 2 minutes to combine the flavors.
½ tsp salt, ½ Tbsp chicken bouillon powder, ¼ tsp black pepper, ½ Tbsp fish sauce
To assemble each bowl, place vermicelli noodles in the bottom, then top with shredded chicken, pork sausage, and egg strips.
Ladle the hot broth over the toppings and garnish with Vietnamese coriander and green onions before serving.
Green onions, Vietnamese coriander

Notes

Bun Thang is known for thin, delicate toppings, so slice ingredients finely for the most authentic presentation.

Keyword Chicken, Pork

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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