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  • Chopsticks Alley Eats

Bun Thang - Healthy Chicken Broth for Noodles by Trami Nguyen Cron


1 large onion

8 cups of water

Olive oil

2 chicken breasts

Black peppercorn

1 tbsp

Fish Sauce


Dry Squid (Optional)


Cut onion into large chunks and saute in olive oil

Add 8 cups of water

Add 2 chicken breasts

Add black peppercorn to simmer with soup

Add 1 tablespoon sugar, fish sauce, and salt to taste

Grill some dry squid on burner quickly to get charred flavor and add to broth

Simmer until chicken is cooked (about 20 minutes)

Adding the squid gives it that Mì or Chinese egg noodle soup smell/flavor. That's optional.

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