A comforting hand-rolled rice noodle soup simmered in a rich chicken broth with garlic, ginger, and fresh herbs. The noodles have a distinctive chewy texture from tapioca starch and are served with bean sprouts, scallions, and crispy fried garlic.
Nutrition & Info
Equipment Needed
Instructions
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1
Mix rice flour and tapioca starch with warm water, kneading until smooth and elastic, then rest the dough for twenty minutes.
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2
Simmer chicken pieces with ginger and garlic in water for forty-five minutes to create a rich golden broth, then remove chicken and shred the meat.
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3
Roll the dough thin and cut into noodle strips about half a centimeter wide.
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4
Return broth to a boil, season with fish sauce and sugar, then cook noodles directly in the broth for five minutes until chewy and translucent.
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5
Divide noodles and broth among bowls, top with shredded chicken, bean sprouts, scallions, cilantro, and crispy fried garlic.
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6
Serve immediately with white pepper and extra fish sauce on the side.
Did You Know?
Unlike Vietnamese pho, Khao Piak Sen noodles are hand-rolled fresh for each batch, giving them a uniquely silky and slightly sticky texture.
Chef's Notes
Equipment Tips
- large pot
- rolling pin
- cutting board
The Story Behind Khao Piak Sen
Khao Piak Sen is one of the most ancient noodle soups of Laos, rooted in the country's deep rice cultivation traditions. The dish evolved as a practical way to transform glutinous rice flour into a hearty meal, with the addition of tapioca starch creating the signature chewy noodle texture. Families across Laos prepare it as a nourishing breakfast dish, often using a whole chicken to create the rich, golden broth that defines this beloved comfort food.
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