July 28, 2021

Bun thang for the 4th day of Tet


Although quite picky in processing, but bun thang is chosen by many families to ‘get lost’ on the 4th day of Tet when it turns golden.

Writer Vu Bang once praised the bun thang: “Vermicelli carefully, poached, then fried eggs, pork chops, minced meat, prawns, chopped vegetables; between, one or two pieces of salted eggs. red like a pomegranate flower: all of which forms a stereoscopic painting of bold colors that is good looking, fun, but precious. ”

– Processing time: 3 hours 30 minutes

– Level: Difficult

Serving size: 4-5 people

Calorie content: 2384 kcal

Bun thang – a dish originating from a Tet surplus dish, contains the sophistication and sophistication of the Hanoi people. Image: Bui Thuy.

1. Raw materials:

a) The broth portion: This is the soul of bun thang because so many culinary essences of Ha Thanh are packed into it. In order for the broth to be sweet, sweet, and naturally flavored, it is necessary to have the following ingredients:

– 2 pig flying bones (this bone helps the broth to be clear, naturally sweet without cloudy fat like the tube bone).

– 1 chicken (1.6-1.7 kg).

– 1 cup (small bowl) of dried shrimp.

– 1 dried squid or 2-3 dried squid beards.

– 1-2 geckos (choose delicious, origin in Mong Cai).

– 4-5 dried shiitake mushrooms (should not be given much because the scent of shiitakes will overwhelm the sweet and sweet flavor of bun thang).

b) Topping part:

– 2 chicken eggs, 1 duck egg (the yolk is better), 1 tablespoon of white wine, 1/2 tablespoon of cooking oil, 1/2 tablespoon of water and sifted.

– Shredded chicken (from boiled chicken).

– Shrimp crumbs: made from prawns above, pounding.

– 200 grams of silk rolls, sliced ​​only.

– Gravel: depending on each taste, each family can have or not.

– Salted eggs: depending on the taste, each family can add or not.

c) Attached ingredients: Pickled radish.

d) Microfiber noodles.

e) Spices: Delicious shrimp paste, fish sauce, salt, seasoning seeds, tomato cuong essential oil (will bring up the characteristic aroma of the old).

f) Vegetables served: 1 bunch of laksa leaves (indispensable vegetables in the bowl of bun thang). In addition, you can add scallions and cilantro as you like.

Maybe with many types of vermicelli, people just stack the ingredients and fill the broth, but with bun thang, housewives have to separate the ingredients into each corner to make the bowl ... beautiful like a picture.  Photo: Bui Thuy.

Maybe with many types of vermicelli, people just stack the ingredients and fill the broth, but with bun thang, the housewives have to separate the ingredients into each corner to make the bowl … beautiful like a picture. Image: Bui Thuy.

2. How to:

a) How to make the broth: Should make broths from pig bones, broth (from boiling chicken). Before eating, put together in harmony the tastes:

– Broth from pig bones:

+ If you have time, you should soak the bones with warm water (or the water to wash the rice as clean), add a little bit of salt for about 1 hour to remove impurities and then rinse them once. Continue, boil a pot of water, add salt seeds and crushed ginger sprigs and let the bones blanch for 3-4 minutes to remove impurities, pour out, wash plenty of water to clean twice. The bone treatment will help to make the broth fragrant, clean and clear.

+ Then, let the bones fly into the pot of 4 – 4.5 liters of water (deep bottom pot), add 1 tablespoon of salt (be careful not to season the seasoning seeds at this time because the seasoning seeds made from bones when the stew will melt into turbid broth). Boil, remove the foam, reduce the heat to the raindrop, open the bake slightly for 2.5 – 3 hours so that the sweetness from the bones creates a natural taste for the broth. Eliminate the foam from time to time to make the broth clear.

– Onions boil the chicken and get the broth from the chicken.

+ Chicken clean, rub with salt and lemon seeds to deodorize, rinse with clean water.

+ Put the chicken in a deep pot, thick base, fill the chicken with cold water (Do not let the blood boil together because it is easy to make the chicken cling to the black film). Add some broth powder / or granulated salt, purple onion, grilled ginger (shaved off) and boil. When boiling, remove the foam, reduce the boiled heat for 7-8 minutes, turn off the heat and soak the chicken for 15-25 minutes depending on the size of the big or small.

+ After that, take the chicken out and put it in an ice bath, wash the chicken clean and then take it out to drain. When cool, smear more turmeric fat for a beautiful golden skin.

+ Cover a bucket towel and put the chicken in the refrigerator for about 30 minutes to make the skin firmer and easier to filter and cut.

+ Then, take the chicken out and filter the bones. The meat depending on your taste can be cut by hand like in the old days, or sliced ​​long with beautiful skin.

+ Put the chicken bones and 2 liters of chicken broth in the pot of pig bone broth.

+ Add flavors from dried squid, saffron, and dried shrimp to the broth to enhance the characteristic aroma of bun thang: Roast dried shrimp, roast squid beard, wash the peanut worms and then bake fragrant Then, put all of these ingredients in a filter bag, into the cooking pot that is being simmered.

b) Making toppings:

+ Making shrimp shrimp: After about 50 minutes, take the dried shrimp out, use a mortar to crush it, pour it into the basket and use the base of the bowl of rice and rice to lighten the shrimp. Next, pour the shrimp into a pan with 1 teaspoon of cashew oil, let it simmer, stir the chopsticks until the steam is steamed again.

+ Thai silk rolls.

Eggs: In a bowl, add 2 chicken eggs, 1 duck egg, 1 tablespoon of white wine, 1/2 tablespoon of cooking oil, 1/2 tablespoon of water, a little flour, and beaten well. Then, filter through the sieve to filter out foam as well as the egg has not dissolved. Spread a little cooking oil into the non-stick pan, let it simmer, when the pan is hot, let the eggs gently smooth over the surface, quickly pour the residue into the egg bowl, leaving only a thin layer stick to the pan. Wait for the eggs to ripen and separate, turn around. Do it one after another until it is over. Stack thin omelets on top of each other, using a thin fiber knife.

+ If you make more gravel (lean pork), dice the pork loin, marinate a little fish sauce, season it, then fry onions, stir-fry.

c) Complete, present, enjoy:

+ Wash and tangled lettuce. If you like, add chopped scallions and cilantro.

+ Lemon slices, chilli cut seeds.

+ Steamed rice noodle soup.

Return to the pot of broth, filter out the pork bones and chicken bones as well as ginger and grilled onions. Add dried shiitake mushrooms (soaked in hot water, rinsed). Season to taste delicious fish sauce, soup powder, seasoning seeds (if you like) according to family taste.

+ Presenting the finished product: In a bowl (if there is a cup of love, it is the best because the flared mouth shows the beauty of the bun thang). Arrange thinly sliced ​​chicken, sliced ​​silk rolls, sliced ​​eggs, coriander, scallion, and gravel (if any). Then gently use a scoop of hot broth to pour in, add shrimp paste, boiled salted egg yolks, cut in half (if any) and shrimp paste, Ca cuong essential oil and enjoy with delicious pickled radish.

Bui Thuy

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