Bun Thang

1: In a large 6 qt pot, add chicken bones, chicken thigh, rock sugar, salt, ginger, and the white onion. Fill water until the meat is fully covered and bring to boil over high heat.

2: Once boiling, remove the impurities and foam from the top of the broth. Lower the heat to a simmer and allow to cook on low for 20 minutes.

3: Remove the chicken thighs from the broth and allow to cool in a large bowl of cool water to prevent drying. Cook the chicken bones and broth for another 40 minutes.

4: Once cooled, pat the chicken thighs dry and shred into thin strips. Store in a separate container.

5: After 40 minutes, strain the broth to discard bones, ginger, and onion. Add fish sauce and chicken bouillon, tasting and adjusting as needed.

6: In a separate bowl, beat 3 eggs and add a splash of fish sauce. Cook them in a pan making thin layers. Remove from heat and julienne the thin egg omelettes.

7: Cook rice vermicelli according to package instructions.

8: Assemble your noodle bowls with vermicelli, julienned Cha Lua, egg strips, shredded chicken, Vietnamese coriander, and black pepper. Ladle in the chicken broth and serve with sambal and shrimp paste.