Vietnamese cuisine is one of the most versatile cuisines in the world. It is characterized by the balance in the flavor of the food.

Of all the delicious dishes, my favorite is Bun Thang. It is a rice noodle soup with various toppings. The word “thang” in the dish’s name means “dose”, as in the dose of Oriental medicine. Don’t worry, it has nothing to do with medicine. The reason for the name is because in a dose of Oriental medicine, there are small amounts of many different herbs, similar to small amounts of toppings. This rice noodle dish contains shredded chicken, thinly sliced fried egg, thinly sliced gio-also known as pork roll, shrimp flake, dried shiitake mushroom, and dried radish. The most crucial component of this dish is the broth. The broth must be clear, with the umami mainly coming from chicken stock, and most importantly, dried squid. Bun thang is served with Vietnamese coriander and culantro, adding a nice aroma to the dish. Some people would add lime juice, fresh chili, or shrimp paste to the soup to enhance the flavor. Bun Thang is a specialty of Hanoi, originally created by gathering all the leftovers from the Tet holiday.

The dish makes me feel warm and cozy, perfect for breakfast. I really enjoy the harmony of the toppings accompanied by the broth. Bun thang is definitely a must-try when visiting Hanoi.