Khao Piak Sen (ເຂົ້າປຽກເສັ້ນ (khao piak sen))

Name: Khao Piak Sen
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Laos
Ingredients: 200 g rice flour, 100 g tapioca starch, 300 ml hot water for noodles; 1 small chicken; 2 lemongrass stalks, 3 slices galangal, 3 shallots; fried garlic in oil; spring onion, coriander, lime

Overview

Khao piak sen is a comforting Lao chicken noodle soup with thick, soft noodles made from rice flour and tapioca starch. The fresh noodles are cooked directly in the chicken broth, which releases starch and gives the soup a slightly thick, silky texture. The broth is flavoured with lemongrass, galangal and shallots, and the bowl is topped with shredded chicken, fried garlic in its oil, spring onion and coriander. Lime, chilli paste and bean sprouts are served on the side.

History

Khao piak sen means wet rice strands, and it is one of the most popular breakfast dishes in Laos. Street vendors in Vientiane and Luang Prabang make the noodles fresh each morning. It is often compared to Vietnamese bánh canh and is a favourite of Lao communities abroad. It is a common breakfast and comfort food in Laos, often eaten when the weather is cool or when someone is ill.

Main ingredients

Fresh rice and tapioca noodles, chicken, chicken broth, fried garlic, lemongrass, spring onion. The soup is built on chicken broth and is usually served hot. Diet: contains meat; usually gluten-free.

Explore: Chicken soups · Noodle soups · Rice soups · Lemongrass soups

Recipe outline serves 4 · ~90 min

Ingredients

200 g rice flour, 100 g tapioca starch, 300 ml hot water for noodles
1 small chicken
2 lemongrass stalks, 3 slices galangal, 3 shallots
fried garlic in oil
spring onion, coriander, lime

Allergens: None of the 14 major allergens in the base recipe. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.

Method

Simmer the chicken with lemongrass, galangal and shallots in 2.5 l water for 45 minutes; shred the meat.
Mix the flour, starch and hot water into a dough, roll thin and cut into noodles.
Boil the noodles in the broth until soft and the soup thickens.
Serve with chicken, fried garlic and herbs.