Golden Fried Chicken

Thai Green Tea (20 oz.)

Thu Thu Milk Tea (20 oz.)

Thai Tea (20 oz.)

Pho Tom

Pho Ga

Goi Cuon (4 Cold Rolls)

Cha Gio (3 Rolls)

Banh Mi Rau

Banh Mi Thap Cam

Egg Rolls (2 Rolls)

Fried Wonton (5 Pieces)

Banh Mi Ga Nuong

Thit Nuong

Banh Mi Thit Nuong

Com Bo Nuong Xa

Com Ga Nuong

Com Thit Nuong

Pho Tai Nam

Bun Thit Heo and Tom Nuong

Pho Dac Biet (Tai, Nam, and Gan)

Bun Ga Nuong

Bun Thit Nuong

Pat the chicken pieces dry with paper towels. Trim any excess skin or fat if desired. Make 3–4 shallow slashes through the skin on thicker pieces (breasts, thighs) to help the marinade penetrate.

Trim and prepare

In a large bowl, whisk together the buttermilk, eggs, hot sauce, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined. The eggs help the batter stick and the buttermilk tenderizes the chicken.

Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully submerged. Cover tightly with plastic wrap or transfer to a sealed container.

Marinate in the refrigerator for at least 4 hours, ideally overnight (8–12 hours). If short on time, allow at least 1 hour; longer yields more tender, flavorful chicken.

About 30 minutes before frying, remove the chicken from the refrigerator so it comes closer to room temperature (this promotes even cooking).

Combine all dredge ingredients in a large, shallow dish or rimmed baking sheet: 3 cups flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme or oregano, 1/2 tsp cayenne, 2 tsp kosher salt and 1 tsp black pepper. Whisk thoroughly to distribute the spices and the baking powder evenly.

Prepare a second shallow dish or bowl for the wet-dry step if desired: beat 1 extra egg (optional) with 2 tbs water to make an egg wash. (This step is optional — the recipe will crisp well without it, but it creates a thicker crust if used.)

Working in batches, remove one piece of chicken from the marinade, let excess drip off for 5–10 seconds, then dredge it thoroughly in the flour mixture, pressing the flour into crevices and ensuring an even, thick coating. For an extra-crispy double coating: after the first dredge, dip into the optional egg wash, then dredge again in the flour mixture.

Place dredged pieces on a wire rack set over a baking sheet. Let them rest for 10–15 minutes — this helps the coating adhere and dry slightly, improving crispness.

Fill a heavy Dutch oven or deep skillet with enough oil to come 1.5–2 inches up the side (about 1.5–2 liters or 1.5 cups for shallow frying in smaller pans; additional oil quantity included in ingredients). Heat the oil over medium-high heat to a steady 325°F–350°F (163°C–177°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil: it should sizzle vigorously but not burn instantly.

Maintain the oil temperature: when you add cold chicken the temperature will drop. Aim to keep it between 300°F and 325°F (149°C–163°C) for larger bone-in pieces so the interior cooks through before the crust over-browns. Adjust heat as needed.

Fry the chicken in batches (do not overcrowd the pan). Carefully lower pieces skin-side down into the oil using tongs. Cook for about 12–16 minutes for drumsticks/thighs and 10–14 minutes for breasts, turning occasionally so all sides brown evenly. Total time depends on piece size — the internal temperature should reach 165°F (74°C) at the thickest point near the bone.

If pieces brown too quickly, reduce heat and finish cooking at a lower temperature. If you prefer, after initial frying you can transfer pieces to a 350°F (177°C) oven on a wire rack to finish through (10–15 minutes) without additional browning.

Use a slotted spoon or tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain. Do not place directly on paper towels, which can trap steam and soften the crust.

While still hot, sprinkle each piece lightly with the finishing fine salt to taste.

Let the chicken rest 5 minutes on the rack to set the juices. Sprinkle with chopped parsley if using and serve with lemon wedges for squeezing over the hot chicken.

Serve immediately for the crispiest texture. Leftovers can be reheated in a 400°F (204°C) oven on a wire rack for 8–12 minutes to revive crispness.

bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)

buttermilk

large eggs

hot sauce

Kosher salt (for marinade)

black pepper (freshly ground, for marinade)

all-purpose flour

cornstarch

baking powder

paprika (sweet or smoked)

garlic powder

onion powder

dried thyme or oregano

ground cayenne pepper

Kosher salt (for dredge)

black pepper (freshly ground, for dredge)

neutral oil with high smoke point (peanut, vegetable, canola)

additional oil for deep/shallower frying (as needed)

fine salt (to finish)

lemon wedges (optional)

fresh chopped parsley (optional)

Bring 600 ml fresh water to a temperature of about 75–80°C (not boiling). If you don't have a thermometer, remove water from a full boil and let it sit 2–3 minutes to cool.

Heat water to proper temperature

Place 3 tablespoons loose-leaf green tea into a heatproof container or teapot. Pour the 600 ml of 75–80°C water over the leaves.

Steep for 2.5–3 minutes. Taste at 2 minutes and extend to 3 minutes if you prefer slightly stronger flavor; avoid steeping longer to prevent bitterness.

Strain the tea leaves through a fine mesh sieve into a heatproof bowl or pitcher. While still warm, stir in 3 tablespoons granulated sugar until fully dissolved. Allow the concentrate to cool to room temperature, then chill in the refrigerator for at least 20 minutes (you can speed this by placing the container in an ice bath).

In a small pitcher or bowl, combine 60 ml sweetened condensed milk with 120 ml whole milk (or evaporated milk if using). Whisk or stir until fully blended and smooth.

Add 1/4 tsp vanilla extract if using, and taste. This mixture should be noticeably sweet and creamy — it will be diluted by the tea and ice, so err on the slightly sweeter side if you prefer classic Thai tea sweetness.

If you want a brighter green color, dissolve 1/4 tsp of matcha or powdered green tea in 1 tablespoon warm water and mix into the chilled green tea concentrate. This is optional and only for color intensity; it will slightly change flavor.

Fill a 20 oz (about 600 ml) serving glass with 2 cups of ice cubes.

Pour 300 ml of the chilled green tea concentrate over the ice (about half the glass). Taste and add up to 1 tablespoon additional simple syrup or granulated sugar if you prefer sweeter tea; stir to dissolve.

Slowly pour 90 ml of the sweetened condensed milk mix over the back of a spoon onto the tea to create a layered look (this is about 3 ounces). The remaining 30 ml can be reserved to adjust creaminess to taste and stirred in if desired.

Gently stir before drinking to fully combine the tea and creamy milk. Serve with a wide straw or spoon. Optionally garnish with a thin lime wheel or mint sprig for contrast.

high-quality loose leaf green tea (Sencha or similar)

fresh water

granulated sugar

sweetened condensed milk

whole milk (or evaporated milk for richer flavor)

vanilla extract (optional)

ice cubes

matcha or a pinch of powdered green tea (optional, for color boost)

sweetener for adjustment (simple syrup or sugar)

Bring 2 cups hot water to just off a boil. Add 2 tablespoons loose black tea (or 2 tea bags). Steep 4–5 minutes for strong flavor, then strain or remove tea bags. Allow brewed tea to cool to room temperature, then chill in refrigerator for at least 15 minutes (or use ice to cool quickly). You should end up with about 2 cups of strong black tea.

Brew Tea

Bring 6 cups water to a rolling boil in a medium pot. Add 1 cup dried tapioca pearls and stir gently to prevent sticking. When pearls float, cover and reduce heat to medium-low; simmer uncovered for 15–20 minutes (check package for exact time) until chewy but not hard in center. Stir occasionally. Turn off heat, cover pot, and let pearls sit in hot water for another 10–15 minutes if needed to reach desired chewiness.

Cook Pearls

While pearls cook, combine 1 tablespoon brown sugar and 2 tablespoons water in a small saucepan. Heat gently until sugar dissolves into a syrup (30–60 seconds). Keep warm.

Make Brown Sugar Syrup

Drain cooked pearls and briefly rinse under warm water to remove excess starch. Place pearls into the brown sugar syrup and toss so they are well coated. Let sit in syrup for at least 2–3 minutes so they absorb sweetness and stay glossy.

Rinse and Sweeten Pearls

In a measuring cup or small pitcher, combine 1 cup whole milk, 2 tablespoons half-and-half (optional), 1.5 tablespoons sweetened condensed milk, and 1 tablespoon simple syrup (or honey). Stir thoroughly until fully homogenized and sweetened to taste. Adjust sweetness if desired; Thu Thu Milk Tea is slightly sweet and creamy.

Combine Milks and Sweeteners

Place the syrup-coated tapioca pearls (about 1/4–1/3 cup, depending on preference) into the bottom of a 20 oz serving cup. Add a little of the extra brown sugar syrup to drizzle if desired. Add 1 cup of chilled strong black tea over the pearls. Fill the cup with ice (about 1 cup). Pour the milk mixture over the ice, leaving a little headspace. Stir gently to combine but leave some visual swirl of milk if desired.

Assemble Drink

Taste and adjust: if too strong, add a splash more milk; if not sweet enough, add a little more simple syrup or condensed milk. Add a brown sugar drizzle on top or around the cup for presentation. Insert a large straw and serve immediately while pearls are chewy and tea is cold.

strong black tea (e.g., Assam or Ceylon), brewed

hot water (for brewing tea)

loose black tea leaves or tea bags

dried tapioca pearls

water (for cooking pearls)

brown sugar (for syrup)

water (for syrup)

whole milk (or preferred milk: oat, almond, etc.)

half-and-half (optional, for creaminess)

simple syrup (1:1 sugar to water) or honey

brown sugar (for coating pearls / optional drizzle)

large straw (for serving)

Bring 600 ml water to a rolling boil. Place the Thai tea leaves, star anise, crushed cardamom pods, whole cloves, and optional crushed tamarind into a heatproof container or saucepan. Pour the boiling water over the spices and tea leaves.

Brew the tea

Cover and steep for 5–7 minutes for a strong, concentrated brew (longer steeping produces deeper color and flavor).

Steep

Strain the tea through a fine mesh sieve or cheesecloth into a clean pitcher to remove tea leaves and spices. Press gently on the solids to extract more liquid, then discard solids.

Strain

While the tea is still hot, stir in 3 tablespoons granulated sugar until fully dissolved. Then stir in 3 tablespoons sweetened condensed milk until well combined. Taste and adjust sweetness if desired.

Sweeten while hot

Let the sweetened tea cool to room temperature, then refrigerate until chilled (about 20–30 minutes) or pour over ice immediately if you prefer slight dilution.

Cool

Fill a 20 oz (about 600 ml) serving glass with 2 cups of ice cubes, leaving some space at the top for milk layering.

Prepare glass

Pour the chilled sweetened Thai tea over the ice, filling the glass to about 3/4 full (approximately 420–450 ml of tea).

Pour chilled tea

Slowly pour 60 ml evaporated milk (or whole milk/half-and-half) over the back of a spoon onto the tea to create a layered effect. If desired, drizzle an additional teaspoon of sweetened condensed milk on top for extra richness.

Add milk topping

Serve immediately with a straw and stirrer so the drinker can mix to their preferred creaminess. Optionally garnish with a star anise on top for presentation.

Serve

Thai black tea leaves (or Thai tea blend)

Boiling water

Star anise

Cardamom pods (crushed)

Whole cloves

Crushed tamarind (optional, for slight tartness)

Sugar (granulated)

Sweetened condensed milk

Ice cubes

Evaporated milk (or whole milk/half-and-half)

Optional: additional condensed milk for topping

Dry-toast the coriander seeds, star anise, cloves, cinnamon stick, and cardamom pods in a small skillet over medium heat, shaking frequently, until fragrant (about 2–3 minutes). Transfer to a spice sachet or wrap in cheesecloth and tie, or keep loose to strain later.

Toast aromatics

Place the halved onion and halved ginger, cut side down, on a hot skillet or directly over an open flame until the cut surfaces are nicely charred (about 5–8 minutes). This deepens the broth flavor. Rinse briefly to remove any ash and set aside.

Char onion and ginger

In a large pot, add the shrimp shells and heads and 8 cups water. Bring to a boil over high heat, then reduce to a gentle simmer. Skim any foam and impurities that rise to the surface for clearer broth (about 5 minutes of skimming).

Simmer broth

Add the toasted spices (in sachet or loose), charred onion, charred ginger, fish sauce, sugar, and salt to the pot. Maintain a gentle simmer (not a rolling boil) and simmer for 30 minutes to extract flavor from the shrimp shells and aromatics.

Add aromatics & seasonings

After 30 minutes, strain the broth through a fine-mesh sieve into a clean pot or large bowl, pressing lightly on the shells to extract liquid. Discard solids. Taste and adjust seasoning with additional fish sauce or salt if needed. Keep broth hot over low heat until serving. For a clearer broth, let sit a few minutes and skim any fat or refrigerate briefly and remove solidified fat.

Strain & finish broth

Bring a separate pot of water to a boil. Remove from heat and add the dried rice vermicelli, soaking according to package directions (usually 4–6 minutes) until tender but slightly springy. Drain and rinse briefly with cool water to stop cooking. Toss with a little sesame oil (optional) to prevent sticking.

Prepare noodles

When the broth is ready and hot, bring it to a gentle boil. Add the peeled and deveined shrimp to the simmering broth and cook for 1.5–2.5 minutes, until shrimp are opaque and just cooked through. Remove shrimp with a slotted spoon and set aside briefly. (Alternatively, place raw shrimp in bowls with noodles and ladle boiling broth over them to cook instantly.)

Cook shrimp

Divide the prepared noodles among 4 serving bowls (approximately 2 oz dry noodles per serving). Arrange the cooked shrimp on top of the noodles.

Assemble bowls

Ladle the hot strained broth over the noodles and shrimp, filling each bowl so the shrimp are submerged and the noodles are warmed (about 2 cups broth per bowl).

Ladle broth

Offer bean sprouts, Thai basil, cilantro, sliced green onions, lime wedges, and sliced chiles on the side or add directly to bowls. Drizzle hoisin sauce and Sriracha on the side for each diner to add to taste. Finish with a light drizzle of sesame oil if using.

Add garnishes

Serve immediately while broth is hot so shrimp remain tender. Encourage diners to squeeze lime and add sauces and herbs to their taste.

shrimp shells and heads

water

onion (halved, skin on)

ginger (halved lengthwise)

coriander (cilantro) seeds

star anise

cloves

cinnamon stick

cardamom pods

fish sauce

salt

rice vermicelli (pho noodles), dried

raw large shrimp (peeled, deveined, tails on or off per preference)

bean sprouts

Thai basil (or regular basil)

cilantro (coarsely chopped)

green onions (thinly sliced)

lime (cut into wedges)

fresh jalapeño or Thai bird chiles (thinly sliced)

hoisin sauce

Sriracha (or chili garlic sauce)

sesame oil (optional, finishing)

Place the halved onion and halved ginger (cut side down) on a sheet pan and char over an open gas flame or under a broiler until deeply browned and fragrant, about 8–12 minutes. Turn once to char both sides. This step adds a smoky depth to the broth.

Char aromatics

In a dry skillet over medium heat, toast coriander seeds, white peppercorns, cloves, star anise, cardamom pods, and cinnamon stick for 2–3 minutes, shaking the pan, until aromatic. Remove from heat and transfer to a piece of cheesecloth or into a spice ball/tea infuser. Tie or close securely.

Toast spices

Place the whole chicken in a large stockpot. Add 5 liters of cold water (or enough to cover the chicken by 2–3 inches). Add the charred onion and ginger, the spice bundle, rock sugar, fish sauce, and 1 tsp salt. Bring to a gentle boil over medium-high heat, skimming any foam that rises to the surface with a fine-mesh skimmer. Once boiling, reduce heat to a low simmer, partially cover, and simmer gently for 45–60 minutes for a tender, cooked chicken and clear broth.

Simmer the broth

Carefully remove the chicken to a cutting board. Tent with foil and rest 10 minutes. Strain the broth through a fine-mesh sieve lined with cheesecloth into another pot to remove solids and spices—press gently to extract liquid but not cloud the broth. Taste and adjust seasoning with additional fish sauce or salt as needed.

Finish and strain

When the chicken is cool enough to handle, remove skin and bones. Pull or slice the meat into bite-sized, thin shreds or slices. Reserve 3 cups shredded for serving.

Shred cooked chicken

If using the thinly sliced raw chicken for very tender, just-poached meat, bring a portion of the strained broth to a furious simmer. Place thin slices in a heatproof bowl or ladle and pour the boiling broth over them just until the meat turns opaque (10–30 seconds). Remove and set aside.

Optional thin-poached chicken

Soak dried flat rice noodles in hot (not boiling) water for 20–30 minutes until pliable, or follow package instructions. For firmer texture, soak shorter; for softer, soak longer. Drain and briefly dip in boiling water for 10–20 seconds to warm and separate before serving.

Bring the strained broth to a rolling boil, then reduce to a fast simmer. Keep it very hot; the broth should be boiling when ladled over noodles to gently cook any optional raw chicken slices.

Reheat broth

Divide the prepared noodles among 4 large bowls. Top each with equal portions of shredded cooked chicken (about 3/4 cup per bowl) and optional thin-poached chicken if using. Ladle very hot broth over the noodles and chicken, filling the bowls.

Serve immediately with plates or bowls of garnishes: sliced scallions, cilantro, Thai basil, bean sprouts, lime wedges, sliced chiles, hoisin, and Sriracha. Encourage diners to squeeze lime, add herbs and sprouts to taste, and spoon hoisin or Sriracha into the bowl or on the side.