Bun Thang Hanoi (Classic Hanoi Chicken Noodle Soup)

Poach the chicken breast in a small pot of simmering water until just cooked through, about 10-12 minutes. Remove, let it cool slightly, then shred into delicate, thin threads. Keep the poaching liquid as a light base broth.

In a skillet, heat the olive oil over medium-low heat. Add the finely julienned bell pepper and cook until soft and fragrant.

Prepare the spinach by wilting it quickly in the hot chicken broth until bright green and tender, ensuring it retains its vibrant color.

Assemble the bowl by placing a small portion of cooked rice at the bottom. Arrange the shredded chicken, wilted spinach, and sautéed peppers in distinct, neat sections over the rice.

Pour the hot, clear poaching broth over the assembly. Serve immediately while fragrant and steaming, garnished with a dash of fish sauce and fresh cracked black pepper to taste.