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.
Ingredients
300g rice flour
100g tapioca starch
500g chicken pieces
6 cups water
4 cloves garlic, minced
2 inches ginger, sliced
2 tablespoons fish sauce
1 teaspoon sugar
Bean sprouts
Scallions, chopped
Cilantro
Fried garlic
White pepper
Instructions
1Mix rice flour and tapioca starch with warm water, kneading until smooth and elastic, then rest the dough for twenty minutes.
2Simmer 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.
3Roll the dough thin and cut into noodle strips about half a centimeter wide.
4Return broth to a boil, season with fish sauce and sugar, then cook noodles directly in the broth for five minutes until chewy and translucent.
5Divide noodles and broth among bowls, top with shredded chicken, bean sprouts, scallions, cilantro, and crispy fried garlic.
6Serve 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.