Bún Thang

Bún Thang is a delicate Vietnamese noodle soup traditionally made with fine rice noodles, aromatic broth, and a variety of toppings. This low-carb version substitutes noodles with spiralized zucchini, making it a light yet satisfying breakfast option.

Ingredients

• Zucchini - 2 medium, spiralized
• Chicken breast - 200 grams, cooked and shredded
• Eggs - 2 large, beaten
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Chicken broth - 500 ml
• Fish sauce - 1 tablespoon
• Lime - 1, juiced
• Fresh cilantro - 2 tablespoons, chopped
• Green onions - 2 tablespoons, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring the chicken broth to a gentle simmer over medium heat.
2. Add the sliced mushrooms and cook for about 5 minutes until tender.
3. Stir in the shredded chicken, fish sauce, and season with salt and pepper to taste.
4. While the broth simmers, heat a non-stick skillet over medium heat and add the beaten eggs, scrambling them until fully cooked. Set aside.
5. In serving bowls, place a portion of spiralized zucchini as a base.
6. Ladle the hot chicken broth with mushrooms and chicken over the zucchini.
7. Top each bowl with scrambled eggs, fresh cilantro, and chopped green onions.
8. Drizzle lime juice over the soup before serving.

Nutrition

• Calories: 350
• Protein: 40 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 250 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health and satiety.
• Low in carbs, making it suitable for low-carb and ketogenic diets.

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