Lao cuisine

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Khao Piek Sen | Lao Hand-Cut Chicken Noodle Soup

Name: Khao Piek Sen | Lao Hand-Cut Chicken Noodle Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 5 servings
Cuisine: Lao
Ingredients: 1 tbsp. Cooking oil; 6 ea. Garlic, minced; 1/2 ea. Shallots, minced; Chicken Soup; 3 qt. Boiling water; 1 large Brown onion halved; 5 thin Slices galangal, lightly crushed; 1 spring Lemongrass stalk, lightly crushed; 1 punch Handful cilantro stems; 1 medium Chicken or 5 chicken thighs; 2 cup Water; 4 Large pinch Salt; Noodles; 1½ cup Tapioca flour; 1½ cup Rice flour; 2 cup Boiling water; Assemble; 2 tbsp. Fish sauce; 1 bowl Chicken soup; 1 tbsp. Cilantro; 1 tbsp. Green onions; 1 tsp. Chili oil; 1 tsp. Lime juice; 2 medium Khanom Khuu donut (similar to an American donut)

Chef Saengthong Douangdara

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Khao Piek Sen | Lao Hand-Cut Chicken Noodle Soup

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This traditional Laos dish is often served for breakfast with a Khanon Donut which is similar to the American donut. The Khao Piek is a comforting, nourishing and light soup, made by simmering chicken amongst an abundance of authentic aromatics lemongrass galangal and toasted garlic. It’s filling and satisfying for any day of the week. An important component is the silky chewy rice noodle, making your own handmade udon noodles with just three ingredients needed rice, tapioca and hot water. Couldn’t be simpler. I hope you give it a try.

Recipe

PRE TIME: 30 min

COOKING TIME: 45 min

TOTAL TIME: 1 hr 15 min

5 SERVING

Ingredients:

1 tbsp. Cooking oil
6 ea. Garlic, minced
1/2 ea. Shallots, minced
Chicken Soup
3 qt. Boiling water
1 large Brown onion halved
5 thin Slices galangal, lightly crushed
1 spring Lemongrass stalk, lightly crushed
1 punch Handful cilantro stems
1 medium Chicken or 5 chicken thighs
2 cup Water
4 Large pinch Salt
Noodles
1½ cup Tapioca flour
1½ cup Rice flour
2 cup Boiling water
Assemble
2 tbsp. Fish sauce
1 bowl Chicken soup
1 tbsp. Cilantro
1 tbsp. Green onions
1 tsp. Chili oil
1 tsp. Lime juice
2 medium Khanom Khuu donut (similar to an American donut)

Directions:

Step 1

In a medium pan, add cooking oil and heat pot. Sauté garlic and shallots until lightly golden then pour in the water. Add onion, galangal, lemongrass, cilantro, chicken, and salt then bring to a boil, simmer, and cook with a lid for 45 minutes.

Step 2

Making the noodles: bring 2 cups of water to boil. Place your flours in a bowl slowly add the boiling water mixing continuously until you form a stiff dough. Manipulate the dough with your hands for a few minutes. Dust some rice flour and roll out the dough into ¼ inch thickness. Trim your dough and then cut into noodle strips, cover your noodles, and set aside.

Step 3

Take out the chicken from the stockpot if it is cool enough to handle. Shred the chicken. Add fish sauce salt to taste.

Step 4

Bring a small pot of water to a boil and cook the noodles for approx 2 minutes. Drain the noodles.

Step 5

Assemble the dish: place the noodles into your serving bowl add a few ladles of the clear broth. Top with plenty of shredded chicken. add the sliced green onions some spice, fresh lime, and cilantro. Serve with the Khan on donut it will soak up all those delicious aromatic juices.