Bun Thang, a culinary speciality of Hanoi

Bun Thang has long become a typical dish of Vietnamese cuisine in general and Hanoi in particular, featuring a perfect blend of colours and flavours. Known as the "five-coloured flower", this Hanoi staple promises to capture every gourmet's heart at first sight.

A vibrant colour palette

Bun Thang is considered “a flower of five colours”

For generations, Hanoi cuisine has been renowned for its sophisticated preparation and delightful taste. Take Pho, the omnipresent “national dish” as an example. Though appears in every corner of the country, still Pho Hanoi is considered the best. When talking about Hanoi cuisine, it would be remiss not to mention Bun Thang.

In the past, Hanoi people could only savour this dish on special occasions like the Tet Festival. Bun Thang was invented when the women of Hanoi used the leftover foods of the Lunar New Year to create a new dish that was both delicious and economical. This explains why we find in this dish the most common Northern Tet dishes ingredients: chicken, Vietnamese pork mortadella, shrimp, marinated dried radish, eggs...

After becoming popular, this dish has evolved by adapting some of the original ingredients and is enjoyed year round.

This noodle soup is indeed delicious in flavour, and attractive in the look. The center of the bowl is a circle formed by thinly sliced omelette, chicken, Vietnamese pork mortadella, shiitake mushrooms and a shrimp. At the top is a layer of onion and herbs, evenly distributed and cut into slices.

To make the right bowl of delicious vermicelli, the cook needs a lot of effort

A delicacy made from the simplest ingredients

The ingredients for a Bun ThangHanoi are very simple and easily found in every local market. However, making a delicious bowl of Bun Thang isn't easy, which explains why this delicacy is considered the most sophisticated Hanoian dish.

Bun thang should definitely be used with shrimp paste for good taste

The cook must be meticulous and attentive at every stage: from selecting ingredients to preparing and presenting the dish. It takes about 20 ingredients to prepare the chicken broth for this dish, making this Hanoi classic a blend of subtle elements that contribute to its perfect flavour.

The broth is an important element in determining the deliciousness of Bun Thang. The cook should skim the pot during cooking to prevent the water from becoming cloudy. The broth should be clear but sweet.

Bun Thang represents the sophistication of Hanoians, using only available ingredients, without resorting to a sour taste, yet effectively “drives out” the lassitude from too many Tet dishes.

Bun Thang Hanoi is a beautiful symphony of colours, flavours and even sounds. The crispiness and the taste of the radish go perfectly with the sweetness of Vietnamese mortadella. Tasting Bun Thang is like appreciating a work of art made by sincere and meticulous housewives.

The 5 best addresses to enjoy Bun Thang in Hanoi:

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