Bún thang: Hanoi's most delicate noodle soup
If phở is Hanoi’s everyday bowl, bún thang is its Sunday best – every topping cut thin and arranged with care.
Bún thang is one of Hanoi’s most refined noodle soups: fine rice vermicelli in a clear chicken broth, topped with thin strips of egg crepe, shredded chicken, pork sausage and herbs. It usually costs 40,000–60,000 VND. Order with “Cho tôi một bát bún thang”.
At a glance
How to order
“Cho tôi một bát bún thang.”
One bowl of bún thang. In the north, a bowl is bát; in the south you’ll hear tô.
The story
Bún thang is often said to have begun as a way to use up the chicken, eggs and sausage left over after Tết, the Lunar New Year. Today it is made from scratch, and a good bowl has many small toppings, each prepared separately.
How to eat it
Taste the broth first – it should be clear and gentle. Then add a touch of shrimp paste or chilli from the table if you like, a squeeze of lime, and herbs.
Questions travellers ask
What does bún thang mean?
Bún is rice vermicelli. Thang is often explained as the word for a herbal remedy, a nod to the many carefully measured ingredients.
How much does bún thang cost?
Around 40,000–60,000 VND a bowl in Hanoi.
Is bún thang spicy?
No. It is mild and clear; you can add chilli at the table.
When is bún thang eaten?
Any time of day, and it is especially popular around Tết.
Prices are typical ranges we’ve seen and change often; tourist areas can charge more. Spotted something out of date? Tell us and we’ll fix it. Last updated 2026-09-30.
