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Image by Annie Spratt


Image by Steffen B.


sliced chili

thinly sliced onion

chopped scallions


mung bean sprouts

thai basil

lime wedges

boiled egg





cook time - 1 hour


cook time - 1 hour


1 tbsp ginger

1 onion peeled + sliced

2 scallions

1/3 cup fish sauce

2 tbsp sugar

1 1/2 tsp cloves

1 1/2 tsp cardamom

2 tsp coriander seeds

1 tbsp salt

10 cups chicken broth

2-3 chicken breasts


6 tsp sugar

4 tbsp butter

1/2 cup flour

pinch of salt

1 egg

2 tsp warm water

1/2 tbsp coffee or cocoa powder


1 1/2 tsp yeast

1/2 cup + 2 tbsp milk

2 1/2 cups flour

1 egg

3 tbsp sugar

3/4 tsp salt


1/2 cup butter (very cold)

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Toast the spices in a pan (cloves, cardamom, coriander), swirl them around so they don't burn but become fragrant, and once toasted, wrap with a cheesecloth and string to cook in broth.

Pour broth in a pan and cook chicken breast on low/medium heat for 30 minutes. After chicken is cooked, add cheesecloth of seasonings, and remaining ingredients. Simmer for four hours.

Boil the noodles according to package instructions just before serving.

Garnish with above ingredients or serve them on a platter for everyone to choose their own, and enjoy.


Combine milk and yeast in a bowl. Let rest for 10 minutes and then add flour, egg, sugar, and salt. Mix everything together and you will have a messy mass of dough.

Transfer the dough to a clean work surface and knead. You will be tempted to add flour because it is very sticky, but just keep kneading for about 5 minutes. A well kneaded dough will be smooth and spring back when pressed, which shows the elasticity of the dough.

Now that you have a smooth springy dough, divide it into 10 equal parts. Roll each portion into a ball and then roll out the ball into a circle keeping the center thicker than the edges. 

Cut the 1/2 cup of butter into 10 cubes. Place one cube into the center of your dough disc and then pull the dough up around it and pinch shut to form a new ball. Try to form it in a way that the butter is in the very center of the ball. Place each dough ball on a cookie sheet with cling film gently over the top and allow them to proof for 90 minutes.

While the buns rise you can work on the topping.


Add room temperature butter and sugar until you get a pale and fluffy buttercream. Add your coffee or chocolate and egg. Mix on a low speed until they are combined and smooth. Don't whip too quickly and add air bubbles. Add flour until everything is combined and smooth.

Transfer the topping mixture into a piping bag (or plastic bag with a corner cut out).

...back to the buns. Now, that the dough has proofed. Pipe the topping in a tight spiral around the top 1/3 of the dough. It will melt downwards as it bakes.

Bake the buns at 350˚f for 18-20 minutes.


cook time - 1 hour



brew your tea, add honey and lime, pour over ice, and enjoy.

2 green tea bags

1 cup hot water

3 1/2 tbsp honey

4 tbsp lime juice



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