Bún Thang Recipe (Hanoi Vermicelli Soup with Chicken and Eggs)

Ingredients

• 1 chicken quarter ((about 7 ounces))
• 1 onion
• 1 scallion stalk
• 0.35 ounces of shallots
• 0.18 ounces of ginger
• 8.5 cups of bone broth
• 3.5 ounces of Vietnamese pork roll (giò lụa)
• 2 eggs, fried
• 1 ounce of dried radish
• 1 ounce of dried shiitake mushrooms
• 0.53 ounces of finely chopped Vietnamese coriander, scallions, and cilantro
• 1.1 pounds of rice vermicelli
• 2.7 ounces dried shrimp
• 2 teaspoons of soup powder
• 3.5 teaspoons of salt
• 0.53 ounces of rock sugar
• 1 tablespoon of fish sauce
• 1 tablespoon of vinegar
• 1 tablespoon of sugar