Bún Thang

Ingredients

• 400g of chicken, cut into pieces
• 2 liters of chicken broth
• 200g of rice vermicelli
• 200g of asparagus, cut into pieces
• 100g of spinach, chopped
• 50g of green onions, cubed
• 2 cardamom pods
• 2 lime leaves
• Salt and pepper to taste
• 1 tablespoon of coconut oil

Method

1. In a pot, bring the chicken broth to a boil and add the cardamom pods and lime leaves. Boil for 10 minutes.
2. In the pot, cook the chicken for 15-20 minutes or until fully cooked.
3. In another pot, cook the rice vermicelli for 3-5 minutes or until al dente.
4. Add the asparagus, spinach, and green onions to the pot with the chicken broth. Cook for 5 minutes.
5. Drain the vermicelli and add it to the pot with the chicken broth along with the vegetables.
6. Serve hot, placing the vermicelli in a bowl and pouring the broth over it, then adding the chicken and vegetables.
7. Squeeze some lemon juice over the dish before serving.