Making my favorite Lao dish in two different ways! Khao Piak Sen / Lao Chicken Noodle Soup

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu is lower in calories, while pork is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common alternative for flavor.

rice noodles

🥗Healthier: whole grain noodles

💰Cheaper: egg noodles

Whole grain noodles offer more fiber, while egg noodles are often less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar freshness, while green onions are more budget-friendly.

Cut a whole yellow onion in half.

Cut a 3-inch nub of ginger in half lengthwise without peeling.

Char the onion and ginger in a dry pan on medium-high heat for about 5 to 7 minutes until dark roasted.

Cut off the root ends and top of 2 stalks of lemongrass, peel the outer layer, and smash with the back of a knife.

Chop green onions and cilantro, reserving half the cilantro for the broth.

Cut limes into wedges.

Mince about 15 cloves of garlic for fried garlic oil.

Heat 1/3 cup of neutral oil in a small pan on medium heat, add minced garlic, and fry for 2 to 3 minutes until golden.

Strain the garlic and place it on a paper towel to cool, setting the garlic oil aside.

Sprinkle kosher salt over the whole chicken and scrub it down, then rinse thoroughly with water.

In a large stock pot, add 6 quarts of boiling water, the whole chicken, charred onion and ginger, stocks of lemongrass, reserved cilantro, and crumpled lime leaves.

Pour in the fried garlic oil and bring to a rolling boil, skimming off impurities, then reduce heat to low and simmer covered for about 1 to 1.5 hours until the chicken is cooked and tender.

Combine 1 cup of rice flour, 1 cup of tapioca starch, and a pinch of salt in a mixing bowl, then pour in 2 cups of boiling hot water and mix with a spatula.

Knead the noodle dough by hand until smooth, cover, and let rest for 10 to 15 minutes.

Roll out the dough on a floured surface until thin, dust with more flour, and cut into thin strips, covering with a damp towel until ready to cook.

Remove the chicken and aromatics from the pot once cooked, letting the chicken cool before shredding or slicing.

Season the broth with 4 tablespoons of fish sauce, 1-inch nub of rock sugar, and 2 tablespoons of MSG, mixing well.

To cook the noodles, add broth to a separate pot, add shredded chicken, and drop in handmade noodles, cooking for 1 to 2 minutes until they float.

Plate the thick version by pouring the broth, chicken, and noodles into a bowl, garnishing with green onions, cilantro, fried garlic, black pepper, and lime.

For the lighter version, boil a small pot of water, cook noodles separately for 1 to 2 minutes until they float, then plate with noodles, shredded chicken, and ladle in broth, garnishing as before.

Cooking Techniques

Equipment Needed

Spice Level: