Bun Thang is Vietnamese rice noodle soup, was originated from northern Vietnam. The broth is cooked from pork bones and chicken. Bun Thang is served with shredded chicken, cha lua (Vietnamese ham), thin strips of egg omelet, and garnished with coriander and rau răm. This is light and tasty noodle soup and good for any season.
- For quick and easy, you can use chicken broth for Bun Thang. Also, use just chicken and eggs, if Cha lua is not available
- For vegan version, use vegetable broth and shredded tofu.
- Rau ram brings special aroma to the soup, but you always can use cilantro and scallions.