Ba Duc’s Bun Thang restaurant on Cau Go Street has long been a familiar name among Hanoi diners. The secret to its reputation lies in the crystal-clear, naturally sweet broth. Pork bones are simmered overnight, then cooled and refrigerated until the fat solidifies. The next morning, any impurities are carefully skimmed away, leaving a pristine broth that is gently reheated over medium heat.
A traditional bowl of bun thang features delicate rice noodles topped with pork sausage, shredded chicken, shiitake mushrooms, radish, thin ribbons of omelet, scallions, and fresh coriander. Each ingredient is finely sliced and artfully arranged before the hot broth is ladled over. To suit individual tastes, diners can finish their bowl with a squeeze of lemon, a dash of fish sauce, or a touch of chili sauce.
