Pressure Cooker Bun Thang Recipe
Recipe By What To Cook Today
Hanoi style rice vermicelli noodle soup that is mild in taste but incredibly satisfying served with chicken, ham, and eggs.
4.5
13 Rating -
Rate
Non Vegdiet
1hr 15minstotal
30minsPrep
45minsCook
1hr 15m.total
30m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pressure Cooker Bun Thang Recipe
- 1/4 pound Boneless skinless chicken thighs/breasts
- 3/4 pound Pork neckbones
- 3/4 tablespoon Dried shrimp soak in warm water
- 1/4 Large onion peeled and thinly sliced
- 1/4 pound Rice vermicelli noodles cooked according to package
- 1/2 tablespoon Fish sauce or more to taste
- As required Salt to taste
- 1/2 teaspoon Sugar
- 1 Large eggs to make omelette
- As required Vietnamese cha lua or use regular ham, julienned
- As required Shredded chicken
- As required Fried shallot crisps
- 1/4 cup Mung bean sprouts blanch in boiling water for 1 minute
- bunch Small bunch of culantro leaves
- bunch Small bunch of vietnamese coriander
Nutrition
value
value
1309
calories per serving
50 g Fat98 g Protein112 g Carbs10 g FiberOther
Current Totals
- Fat50g
- Protein98g
- Carbs112g
- Fiber10g
MacroNutrients
- Carbs112g
- Protein98g
- Fiber10g
Fats
- Fat50g
Vitamins & Minerals
- Calcium159mg
- Iron13mg
- Vitamin A323mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B9140mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E3mg
- Copper3mcg
- Magnesium228mg
- Manganese1mg
- Phosphorus1069mg
- Selenium181mcg
- Zinc13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By What To Cook Today