Dinner · Vietnamese · 20 min
Bun Thang Hanoi (Classic Hanoi Chicken Noodle Soup)
- Calories
- 244
- Protein
- 21g
- Carbs
- 15g
- Fat
- 11g
Ingredients
- 50 g vermicelli rice noodles
- 37.9 g white rice
- 48.3 g chicken breast
- 1 each egg
- 60 g spinach
- 20 g green bell pepper
- 1 tsp olive oil
- 1 tbsp fish sauce
- 0.25 tsp black pepper
Method
- 01Poach the chicken breast in a small pot of simmering water until cooked through, reaching an internal temperature of 165°F (74°C), about 10-12 minutes. Remove chicken and let cool, then shred into delicate thin threads. Reserve the hot poaching liquid as broth base.
- 02Cook the dry vermicelli rice noodles in boiling water according to package directions, then drain and set aside.
- 03In a small skillet over low heat, add a drop of olive oil, pour in the beaten egg, and cook a paper-thin omelet until fully set. Roll up and slice finely into ribbons.
- 04In the remaining olive oil over medium-low heat, sauté the julienned green bell pepper until tender.
- 05Wilt the spinach quickly in the hot chicken broth for 30 seconds until bright green.
- 06Assemble the bowl: place cooked rice noodles at the bottom. Arrange shredded chicken, julienned egg, wilted spinach, and sautéed peppers in neat, distinct sections over the noodles.
- 07Season the chicken broth with fish sauce and pour hot broth over the bowl. Garnish with freshly cracked black pepper and serve immediately.
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