Khao Piak Sen
Lao Tapioca Noodle Soup
Khao Piak Sen, often translated as 'wet rice strands,' is a comforting and hearty Lao noodle soup. It features chewy, handmade tapioca and rice flour noodles simmered directly in a rich, aromatic chicken broth infused with lemongrass, galangal, and kaffir lime leaves. Served with shredded chicken and a variety of fresh garnishes and condiments, it's a soul-warming dish that embodies Lao comfort food.
🧂 Ingredients
- 3 lbs Whole chicken or chicken pieces (bone-in)
- 5 liters Water
- 1 large Yellow onion, quartered
- 2 inch piece Ginger, sliced
- 2 stalks Lemongrass stalks, bruised
- 6 leaves Kaffir lime leaves, torn
- 1 tbsp Garlic, minced
- 3 tbsp Fish sauce
- 1 tsp Salt
- 1.5 cups Rice flour
- 1.5 cups Tapioca flour
- 2 cups Boiling water
- 1 tbsp Optional: MSG
- 6 tbsp Optional: Chicken bouillon
- to taste For Garnish: Cilantro, green onions, fried garlic, lime wedges, chili oil
👨🍳 Instructions
- 1
Prepare the broth aromatics: Char the onion quarters and ginger slices on a dry skillet or over an open flame until lightly browned and fragrant. Roughly chop them.
💡 Tip: Charring the aromatics adds depth and a smoky flavor to the broth. - 2
In a large pot, combine the chicken, water, charred onion, charred ginger, bruised lemongrass, torn kaffir lime leaves, minced garlic, fish sauce, salt, and optional MSG and chicken bouillon. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the chicken is tender.
💡 Tip: Using bone-in chicken pieces will yield a richer broth. - 3
Remove the chicken from the broth. Once cool enough to handle, shred the meat and set aside. Strain the broth, discarding the solids, and return it to the pot.
💡 Tip: Straining the broth ensures a clear soup base. - 4
To make the noodles: In a large bowl, combine the rice flour and tapioca flour. Gradually pour in the boiling water while mixing with a spatula or in a stand mixer with a dough hook until a smooth, non-sticky dough forms. You may need to adjust the flour or water slightly.
💡 Tip: Using boiling water is crucial for the correct noodle texture. - 5
Dust a clean work surface with rice flour. Knead the dough for about 4 minutes until supple. Roll the dough into a thick log, divide into 8 portions, and roll each portion into a 1/8-inch thick, 6-inch long sheet.
💡 Tip: Keep the dough covered with a damp towel to prevent it from drying out. - 6
Slice the dough sheets into noodles about 1/4 inch wide. Dust lightly with rice flour to prevent sticking. Keep covered.
💡 Tip: The thickness of the noodles can be adjusted to your preference. - 7
Bring the strained broth back to a rolling boil. Add the fresh noodles and cook for 1-2 minutes, stirring minimally, until they float to the surface.
💡 Tip: Cook the noodles directly in the broth to thicken it with released starch. - 8
Ladle the soup and noodles into serving bowls. Top with shredded chicken and your desired garnishes like cilantro, green onions, fried garlic, lime wedges, and chili oil.
💡 Tip: Serve immediately for the best texture.
💡 Pro Tips
- ✓For a quicker version, use rotisserie chicken and store-bought chicken broth, but make the noodles from scratch.
- ✓The ratio of rice flour to tapioca flour can be adjusted for desired noodle chewiness (more tapioca for chewier).
- ✓Charring the onion and ginger is optional but highly recommended for added depth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some variations include adding pork or seafood for the broth.
- Add other vegetables like bean sprouts or morning glory to the soup.
- Adjust the seasoning with more fish sauce, salt, or sugar to your taste.