To achieve the perfect egg noodle texture in your casserole, cook them al dente, which is about 5 minutes. This means they will be slightly undercooked. As they bake in the oven they will continue ...

Preparation. For the broth: 1. In a large pot, combine the whole chicken, stock, saffron, onion, carrot, celery, thyme, bay leaf and 6 cups water.

Place chicken, skin side down, in Dutch oven; cook, undisturbed, until skin is crispy and golden brown, about 7 minutes. Flip chicken, and cook until browned on other side, about 4 minutes.

Add the noodles and cook until tender, about 3 to 4 minutes if using homemade noodles, about 7 to 8 if using dried noodles. Return meat to stockpot. Stir in parsley and lemon juice.

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The dish is also visually stunning, with the white noodles, golden fried eel, yellow egg strips, and green herbs creating a vibrant and harmonious presentation. “Bun thang luon is a delicacy that ...