Foryoueats: Bún Thang - Vietnamese Soup with Chicken, Pork, & Egg

Ingredients

• 1 package dried rice noodles (16oz) vermicelli, thin or medium thickness. The same type used in bún bò Huế.
• Broth:
• 2 lb chicken any cuts, or whole chicken
• 1 medium yellow onion halved
• 2 tablespoons dried shrimp
• 1/4 teaspoon monosodium glutamate
• 1 tablespoon fish sauce optional
• water enough to cover the chicken (8-12 cups)
• Salt to taste
• Toppings:
• shredded chicken from the chicken used for broth
• 4 large scrambled eggs fried thin and julienned
• 1/2 pound Vietnamese pork sausage chả lụa, julienned
• Herbs & Garnish:
• scallions roughly chopped
• cilantro roughly chopped
• Vietnamese coriander rau răm
• red onion thinly sliced
• fried shallots optional
• thai chiles optional
• shrimp paste mam tom, optional
• ca cuong beetle extract, optional