Bun thang is Hanoi's ceremonial noodle soup: a clear chicken-and-shrimp broth ladled over rice vermicelli with shredded chicken, omelette, Vietnamese ham.
Where to eat it: 1 restaurant across 1 city.
Bun thang originated as a Tet leftover dish in 19th-century Hanoi: a way to use cured pork, chicken stock and any garnish in the larder after the New Year feast. The dish became an everyday lunch in the 20th century. Ha Thanh Mansion plates it in a Bib Gourmand setting; Old Quarter family kitchens like the Quan Thuy chain still serve the traditional version.
Common allergens: Egg, Shrimp, Fish sauce
Ha Thanh Mansion in Hanoi is a Michelin Bib Gourmand kitchen on Ngo Van So, serving traditional Hanoi banquet dishes in a French colonial house.
Signature: Bun thang, Cha ca, Cha rom
Order: The bun thang and cha rom rice-paper spring rolls; the set menus are a good intro to Hanoi banquet cooking.
Tip: The garden tables fill first; book ahead for groups. Cash and card both accepted.
More cities are in research. Want bún thang covered somewhere specific? Tell us where you want to eat.