KHAO PIAK SEN | Handmade NOODLE + BROTH | Lao Chicken Noodle Soup | ນ້ຳເຂົ້າປຽກ

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.

Add 8 quarts of water to an oversized pot and place on high heat.

Add chicken thigh to the pot (skin and bones optional).

While waiting for the water to boil, rough chop cilantro and slice green onion thinly.

Halve or quarter lime for garnish and set aside.

Peel ginger and garlic, leaving some skin on, and place on a foiled sheet.

Broil ginger and garlic on high in the oven until blackened, keeping an eye to prevent burning.

Pound down lemongrass stalk and tie into a knot.

Once the chicken reaches a full boil, skim off fat and impurities.

Add blackened ginger, garlic, lemongrass, lime leaves, fish sauce, salt, pepper, and chicken bouillon powder to the pot.

Cover with a lid slightly ajar and allow to boil for 30 minutes.

In a separate pot, add 4 cups of water and bring to a boil with 1 tablespoon of oil.

In a bowl, combine rice flour, tapioca starch, and salt, then stir.

Pour boiling water over dry ingredients and mix with a spoon.

Once cooled slightly, knead the dough with gloved hands until smooth and tacky.

Cut the dough in half and flour rolling pin and surface with tapioca starch.

Roll out the dough to preferred thickness, using chopsticks as a guide if desired.

Cut the rolled dough into desired noodle sizes and toss with tapioca flour to prevent sticking.

Cover the noodles with a towel to maintain freshness.

Remove chicken from broth and let cool.

Strain the broth into an 8-quart pot to remove impurities.

Shred chicken into small or large pieces as preferred and add back to the broth.

Bring broth back to a boil and prepare to cook noodles separately.

Boil a pot of water, add a handful of noodles in a mesh strainer, and dunk into boiling water.

Use chopsticks to separate noodles while cooking.

When noodles float to the top, cook for an additional 30 seconds, then transfer to a bowl.

Add broth and shredded chicken to the bowl with noodles.

Season with lime juice, cilantro, green onion, dried garlic, and chili oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary