Here’s a comforting, traditional Khao Piak Sen recipe—a Lao rice noodle soup that’s cozy, garlicky, and deeply satisfying 🍜
Khao Piak Sen (Lao Rice Noodle Soup)
Ingredients (serves 4–6)
Broth:
- 1 whole chicken (3–4 lbs), cut into pieces
or 2 lbs chicken thighs/drumsticks - 10–12 cups water
- 1 large onion, halved
- 1 tablespoon salt (adjust to taste)
- 1 teaspoon sugar (optional, balances flavor)
Rice noodles (hand-pulled style):
- 2 cups rice flour
- 1/2 cup tapioca starch (for chewiness)
- 1 1/4–1 1/2 cups warm water
- 1/2 teaspoon salt
Garlic oil:
- 1/4 cup oil
- 6 cloves garlic, minced
Toppings & garnishes:
- Chopped green onions
- Chopped cilantro
- Fried garlic
- Lime wedges
- Fish sauce
- Black pepper or white pepper
- Chili oil or chili paste (optional)
Instructions
1. Make the broth:
- Add chicken, water, onion, salt, and sugar to a large pot.
- Bring to a boil, skim off foam, then reduce to a gentle simmer.
- Simmer 45–60 minutes until chicken is tender.
- Remove chicken, shred meat, discard bones/skin.
- Return shredded chicken to broth; keep warm.
2. Prepare garlic oil:
- Heat oil over medium-low heat.
- Add garlic and cook slowly until golden and fragrant.
- Remove from heat; set aside (do not burn).
3. Make the noodles:
- In a bowl, mix rice flour, tapioca starch, and salt.
- Gradually add warm water, stirring until thick and sticky like loose dough.
- Bring a pot of water to a gentle boil.
- Using oiled hands, pinch and pull small strips of dough directly into the boiling water.
- Cook 2–3 minutes, until noodles float and turn translucent.
- Scoop noodles out and add directly to the hot broth.
4. Assemble & serve:
- Ladle noodles and broth into bowls.
- Top with shredded chicken.
- Drizzle with garlic oil.
- Garnish with green onions, cilantro, fried garlic, pepper, and a squeeze of lime.
- Season to taste with fish sauce and chili oil.
Tips & Variations
- Broth is traditionally mild—adjust seasoning at the table.
- You can use store-bought fresh rice noodles if short on time.
- Add cracked black pepper generously for authentic flavor.
- Pork bones or pork belly can replace chicken for a richer version.
If you want, I can also share a shortcut weeknight version, a pork-based Khao Piak Sen, or a step-by-step noodle-only guide with texture troubleshooting.
