Bún thang, the Hanoi-style chicken and shrimp noodle soup

Ingredients

• 300 g of chicken breast
• 500 g of pork bones with marrow
• 50 g of dried small shrimp
• 100 g of high-quality, dried, peeled prawns
• 200 g of Vietnamese ham (giò lụa)
• 2 cane eggs
• 50 g of dried, fragrant black mushrooms
• 50 g of dried daikon
• 200 ml of white vinegar
• 100 g of garlic
• 1 handful of cilantro (Vietnamese cilantro)
• 2 hot peppers
• 1 lemon
• 1 tablespoon of fermented shrimp paste
• 1 tablespoon of powdered broth
• 1 tablespoon of white alcohol
• 1 kg of thin rice vermicelli

Boil the chicken in boiling water, then shred it.

Cut the ham into small, bite-sized pieces.

Beat the eggs with a pinch of powdered bouillon. Add the white wine, cook into a very thin omelette, then cut it into strips.

Soak the dried shrimp until they are tender, then either chop them finely or blend them into a paste to create a shrimp-like texture.

Soak the mushrooms in cold water, then remove the stems.

Soak the dried radish in warm water, rinse it thoroughly, and season it with a pinch of powdered bouillon. Then, sauté the Allium sativum (garlic) in a little oil, add the radish, and cook quickly.

Prepare the broth: boil the bones, then place them in a pot of cold water and let them simmer for 2 hours to create a mild and sweet broth. Add the dried shrimp, then the mushrooms when the bones are almost cooked. Season with bouillon powder.

Peel the garlic, mince it finely, and let it marinate in the vinegar for about 1 hour.

Divide the vermicelli evenly among the bowls and arrange the chicken, ham, omelette, radish, and shrimp on top. Pour over with hot broth, sprinkle with cilantro, and serve with shrimp paste, lemon, chili, and marinated garlic to taste.