Bun thang Hanoi
Bun thang simple but very feat. It requires the processing must be meticulous, careful and meticulous, people must know how to enjoy eating, know how to eat a delicious, beautiful. The main material made bowl bun thang including coated thin chicken eggs, shredded chicken breast, julienne silk rolls bun spread on white background. Vermicelli noodles used to be kind of soft microfiber, when the bowl is not hesitate long. The soup attracted by yellow ladder of thin omelet Status silk, silk rolls of pink, white and yellow breast meat of chicken skin.
There are also dried radish, mushroom, onion and finely chopped laksa leaves. Water is used in juices, chicken bones and security from prawns, hot chan medium bowl. The spices served with bun thang like vinegar, chilli, garlic, pepper ... and especially can not be a little lacking shrimp sauce. We can say that the charm Underground shrimp sauce of this dish. Lack of shrimp paste, the essence of bun thang has been significantly reduced. And will be extremely remiss if I write about bun thang Hanoi without mentioning its most special part: belostomatid oil. Just a little toothpick will point to the bowl bun thang special aromatic flavor. A full bowl of bun thang will indispensable pickled radish, also known as the original vessel is ca-la-contractors.
Do not listen through difficult bun thang, anyone can do. Poached shrimp brought boiling water smashed silk rolls bought just move, just move Funeral thin omelette, boiled and shredded chicken. Boiling broth, bring to a semi bun chan petite and several stalks finely shredded chicken, lean pork paste only Status, omelettes, peeled shrimp. Besides pink shrimp is the practice of alternating green egg strands move around just ... In sharp taste, the taste colored, eye-catching but fragrant, tasty up the smell and sight to the galaxy just want hup torch.
But Hanoi's culinary world, the simple idea that feat. Eggs beaten up, by type of irregular when coated thin spots will form yolk mixed whites, creating uneven thickness of the layer of omelet. Eggs should want to add a little thin coated white wine then beat well. Return eggs to best be quick. One handle swab dipped into a bowl of fat (oil) move them around the pan, pour the other hand a sufficient amount of eggs and turned the handle for smooth eggs are. Notice, wish bowl bun thang standards chosen necessarily be the pullets delicious folded silk rolls cut in the middle to pale pink.
Bun thang Hang Hom
Located at No. 2 lane Item Only, looked outside, food Thuan Ly nothing striking, attractive but the quality and the price is extremely stable. Moreover, in Thuan Ly food is always presented in a glass case closed, very clean and tidy. Staff dedicated service, friendly bartender.
Next to mention Bun thang at the 11 Hang Hom. Compared with the general price level, the food prices a little lower here. But not so that the quality and quantity diminishes the denomination. The soup here is still plump, full taste with chicken, omelettes, lean pork paste, mushrooms, radish broth beams ... and aromatic flavor of chicken bones and security of mushrooms and prawns should have a sweet taste calm and very charming.
Ha Hoi Bun thang
Bun here tasty but slightly less bowl. Clear broth, fragrant chicken, eat the sweet taste faintly of incense bones and dried shrimp, above the point very white chicken slices, a handful of sliced yellow fried egg incubation, add a few mushrooms for flavor and a little crunchy radishes.
Bun thang Vo
Bun This month is modest at first, but the D2 Vo is well known to each other and tip. According to the gourmets, this is one of the most characteristic Bun thang, taste remains intact from the "stamps". Because of this custom water crystal clear, delicious and naturally sweet, small noodles very white, soft chicken again, tasty.
Famous Hanoi with 36 streets, the Hanoi proud culinary culture very own. In Hanoi's dishes, bun thang exist as an indispensable and can not mix, an ethereal flavors like the gentle nature of the Trang An elegant.
Bun thang simple but very feat. It requires the processing must be meticulous, careful and meticulous, people must know how to enjoy eating, know how to eat a delicious, beautiful. The main material made bowl bun thang including coated thin chicken eggs, shredded chicken breast, julienne silk rolls bun spread on white background. Vermicelli noodles used to be kind of soft microfiber, when the bowl is not hesitate long. The soup attracted by yellow ladder of thin omelet Status silk, silk rolls of pink, white and yellow breast meat of chicken skin.
There are also dried radish, mushroom, onion and finely chopped laksa leaves. Water is used in juices, chicken bones and security from prawns, hot chan medium bowl. The spices served with bun thang like vinegar, chilli, garlic, pepper ... and especially can not be a little lacking shrimp sauce. We can say that the charm Underground shrimp sauce of this dish. Lack of shrimp paste, the essence of bun thang has been significantly reduced. And will be extremely remiss if I write about bun thang Hanoi without mentioning its most special part: belostomatid oil. Just a little toothpick will point to the bowl bun thang special aromatic flavor. A full bowl of bun thang will indispensable pickled radish, also known as the original vessel is ca-la-contractors.
Do not listen through difficult bun thang, anyone can do. Poached shrimp brought boiling water smashed silk rolls bought just move, just move Funeral thin omelette, boiled and shredded chicken. Boiling broth, bring to a semi bun chan petite and several stalks finely shredded chicken, lean pork paste only Status, omelettes, peeled shrimp. Besides pink shrimp is the practice of alternating green egg strands move around just ... In sharp taste, the taste colored, eye-catching but fragrant, tasty up the smell and sight to the galaxy just want hup torch.
But Hanoi's culinary world, the simple idea that feat. Eggs beaten up, by type of irregular when coated thin spots will form yolk mixed whites, creating uneven thickness of the layer of omelet. Eggs should want to add a little thin coated white wine then beat well. Return eggs to best be quick. One handle swab dipped into a bowl of fat (oil) move them around the pan, pour the other hand a sufficient amount of eggs and turned the handle for smooth eggs are. Notice, wish bowl bun thang standards chosen necessarily be the pullets delicious folded silk rolls cut in the middle to pale pink.
Bun thang Hang Hom
Located at No. 2 lane Item Only, looked outside, food Thuan Ly nothing striking, attractive but the quality and the price is extremely stable. Moreover, in Thuan Ly food is always presented in a glass case closed, very clean and tidy. Staff dedicated service, friendly bartender.
Next to mention Bun thang at the 11 Hang Hom. Compared with the general price level, the food prices a little lower here. But not so that the quality and quantity diminishes the denomination. The soup here is still plump, full taste with chicken, omelettes, lean pork paste, mushrooms, radish broth beams ... and aromatic flavor of chicken bones and security of mushrooms and prawns should have a sweet taste calm and very charming.
Ha Hoi Bun thang
Bun here tasty but slightly less bowl. Clear broth, fragrant chicken, eat the sweet taste faintly of incense bones and dried shrimp, above the point very white chicken slices, a handful of sliced yellow fried egg incubation, add a few mushrooms for flavor and a little crunchy radishes.
Bun thang Vo
Bun This month is modest at first, but the D2 Vo is well known to each other and tip. According to the gourmets, this is one of the most characteristic Bun thang, taste remains intact from the "stamps". Because of this custom water crystal clear, delicious and naturally sweet, small noodles very white, soft chicken again, tasty.
Famous Hanoi with 36 streets, the Hanoi proud culinary culture very own. In Hanoi's dishes, bun thang exist as an indispensable and can not mix, an ethereal flavors like the gentle nature of the Trang An elegant.
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