Khao Piak Sen (Lao Chicken Noodle Soup)
Local name: ເຂົ້າປຽກເສັ້ນ
In short: Chewy hand-cut tapioca and rice noodles in a clear ginger chicken broth, topped with garlic oil, fried shallots, herbs and lime. It takes about 1 h 40 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 1 h
- Total
- 1 h 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 600 kcal
Khao piak sen means wet rice noodles, and it is one of Laos's favorite comfort soups, sold in the morning at markets and street stalls. The noodles are hand-cut from a soft dough of rice flour and tapioca starch, so they are thick, chewy and slightly sticky, and they thicken the broth a little. The soup itself is simple: chicken, ginger, shallots and fish sauce. A spoonful of garlic oil, fried shallots and herbs finish each bowl.
Instructions
- Put the chicken, water, ginger, shallots and lemongrass in a large pot. Bring to a boil, skim off the foam and simmer for 40 minutes until the chicken is tender and reaches 74°C (165°F).
- Lift out the chicken and shred the meat, discarding the skin and bones. Strain the broth, season with the fish sauce and salt and keep it hot.
- For the noodles, mix the rice flour, tapioca starch and salt in a bowl. Pour in the boiling water and stir until it comes together, then let it cool for 5 minutes.
- Knead the soft dough on a surface dusted with tapioca starch for 3 minutes until smooth. Cover and rest for 15 minutes.
- Roll the dough about 3 mm (1/8 in) thick, dusting often. Cut it into strips about 5 mm (1/4 in) wide and 10 cm (4 in) long.
- Boil the noodles in a large pot of water for 3 to 4 minutes, until they float and look translucent. Drain.
- Heat the oil and fry the garlic for 1 to 2 minutes until golden to make garlic oil.
- Divide the noodles and chicken among 4 bowls and ladle over the hot broth. Top with garlic oil, fried shallots, spring onions, herbs, sprouts, lime and chili flakes.
Tips
- Short on time? Use 400 g (14 oz) of fresh thick rice noodles or udon-style noodles instead of homemade ones. Rinse them in hot water before serving.
- The dough is soft and sticky. Dust the work surface, the rolling pin and your knife with tapioca starch as you go.
Questions and answers
Why are my khao piak sen noodles gummy?
They may be cut too thick or overcooked. Roll to about 3 mm (1/8 in), boil only until they float, then drain and rinse briefly in warm water.
Can I make the noodles ahead of time?
Cut the noodles, toss them with tapioca starch and keep them in a covered container in the fridge for 1 day. Boil them just before serving.
Is khao piak sen gluten-free?
The noodles are made from rice flour and tapioca starch, and the broth uses only fish sauce and salt. Check your fish sauce label to confirm it has no added wheat.
How long does it take to make Khao Piak Sen (Lao Chicken Noodle Soup)?
About 1 h 40 min in total: 40 min of preparation and 1 h of cooking.
How many calories are in Khao Piak Sen (Lao Chicken Noodle Soup)?
About 600 kcal per serving, with 28 g of protein, 82 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 600 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 82 g |
| Fat | 17 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 1750 mg |
Estimated values, calculated from the ingredients.
