Khao Piak Sen

1. 1

   Prepare the Aromatic Paste

   Using a mortar and pestle or food processor, pound or grind the garlic cloves, coriander roots (or cilantro stems), and black peppercorns into a coarse paste. This aromatic base is essential for the soup's complex flavor profile.

   NaNh NaNm

   Tips:

   • • A mortar and pestle gives the most authentic texture
   • • Don't over-process - a coarse paste is ideal
2. 2

   Char the Onion and Ginger

   Char the onion (unpeeled, cut in half) and several ginger slices over an open flame or in a dry pan until blackened in spots. This adds an important layer of smoky umami flavor to the broth. Set aside.

   NaNh NaNm

   Tips:

   • • Don't skip this step - charring adds essential depth
   • • The blackened parts contribute to the broth's color and flavor
3. 3

   Build the Broth

   In a large stockpot, heat 1 tablespoon of oil over medium-high heat. Add the aromatic paste and fry until fragrant, about 1-2 minutes. Add the chicken pieces and sear until no longer red on the outside. Pour in 4 quarts of water and bring to a boil. Skim off any foam that rises to the surface.

   NaNh NaNm

   Tips:

   • • Searing the chicken adds depth to the broth
   • • Skimming foam results in a clearer, cleaner-tasting broth
4. 4

   Simmer with Aromatics

   Add the charred onion, charred ginger, remaining fresh ginger slices, smashed lemongrass, kaffir lime leaves, cilantro stems, chicken bouillon cubes, soy sauce, fish sauce, and salt to the pot. Reduce heat to medium and simmer, partially covered, for 45-60 minutes until the chicken is tender and fully cooked.

   NaNh NaNm

   Tips:

   • • Maintain a gentle simmer, not a rolling boil
   • • Skim fat periodically for a cleaner broth
   • • The longer you simmer, the richer the flavor
5. 5

   Prepare the Chicken

   Remove the chicken pieces from the broth and let them cool slightly. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot. Shred or cut the chicken meat into bite-sized pieces, discarding bones and skin if desired. Set chicken meat aside.

   NaNh NaNm

   Tips:

   • • Keep the chicken moist by storing it in a small amount of broth
   • • Save the bones for making additional stock if desired
6. 6

   Make the Noodle Dough

   In a large mixing bowl, combine the rice flour and tapioca flour. Create a well in the center. Pour the boiling water into the well while stirring continuously with a wooden spoon or chopsticks. Once the mixture is cool enough to handle, add the oil and knead vigorously for 2-3 minutes until you have a smooth, pliable dough. The dough should be firm but not crumbly.

   NaNh NaNm

   Tips:

   • • The water MUST be boiling hot for proper starch activation
   • • Knead firmly - well-developed dough prevents noodles from breaking
   • • If too dry, add small amounts of hot water; if too sticky, add tapioca flour
7. 7

   Roll and Cut the Noodles

   Divide the dough into 3 portions. On a surface dusted with tapioca flour, roll out one portion at a time to about 1/4-inch thickness. Using a sharp knife or pizza cutter, cut the sheet into 1/4-inch wide noodles. Dust the cut noodles generously with tapioca flour to prevent sticking. Repeat with remaining dough portions.

   NaNh NaNm

   Tips:

   • • Keep unused dough covered to prevent drying
   • • Uniform thickness ensures even cooking
   • • Don't worry about perfection - rustic hand-cut noodles are authentic
8. 8

   Cook the Noodles

   Bring the strained broth to a rolling boil. Add the fresh noodles directly to the boiling broth and cook for 2-3 minutes, stirring very gently at first. The noodles will float to the surface when done. The starch from the noodles will naturally thicken the broth slightly, creating the characteristic 'wet noodle' texture.

   NaNh NaNm

   Tips:

   • • Add noodles in batches if making a large quantity
   • • Stir minimally at first - noodles are delicate when first added
   • • The broth will become slightly cloudy and thickened - this is correct
9. 9

   Assemble and Serve

   Ladle the hot soup with noodles into serving bowls. Add shredded chicken meat to each bowl. Top with fresh cilantro, chopped green onions, fried garlic, and fried shallots. Serve immediately with lime wedges, chili oil, extra fish sauce, and black pepper on the side for diners to season to their taste.

   NaNh NaNm

   Tips:

   • • Serve piping hot for the best experience
   • • Don't skimp on garnishes - they're essential to the dish
   • • Have all garnishes prepared before cooking noodles

• •Boiling water is absolutely critical when making the noodle dough - room temperature water will result in crumbly noodles that fall apart
• •The ideal rice flour to tapioca flour ratio is 1:1.5 for the perfect balance of tender yet chewy texture
• •Charring the onion and ginger is not optional - it adds an essential layer of umami and smoky depth
• •Use bone-in, skin-on chicken pieces for the richest, most flavorful broth
• •The noodles can be made ahead and frozen flat in bags for up to 30 days
• •Cooked noodles can be refrigerated for up to 3 days, though fresh is always best
• •Skim the broth regularly while simmering for a clearer, more refined soup
• •Don't over-stir the noodles when first added to the broth - they're delicate until cooked
• •The broth should thicken slightly from the noodle starches - this is the authentic texture
• •Serve with khanom khuu (Chinese donuts) for dipping if you can find them

• •
  Fresh herbs platter (Thai basil, cilantro, mint)
• •
  Pickled vegetables or papaya salad (som tam)
• •
  Khanom khuu (Chinese donuts) for dipping
• •
  Sticky rice on the side (very traditional)
• •
  Beer Lao or Thai iced tea
• •
  Crispy spring rolls as an appetizer
• •
  Chili-soaked fish sauce (nam pla prik) for extra heat

Khao Piak Sen is one of the most beloved and iconic dishes in Lao cuisine, with deep roots in the food culture of Laos and the Isan region of northeastern Thailand. The name literally translates to 'wet rice noodles,' describing the dish's signature hand-cut noodles that are cooked directly in the broth. Historically, Lao families would grind jasmine rice by hand using stones to make the rice flour, then combine it with tapioca starch to create the characteristic chewy, slightly translucent noodles. This labor-intensive process was traditionally a family affair, with recipes and techniques passed down through generations. The dish is particularly associated with Vientiane, the capital of Laos, where street vendors serve it from early morning, making it the quintessential Lao breakfast food. During the Lao diaspora of the 1970s and 1980s, Khao Piak Sen traveled with Lao refugees to Thailand, the United States, France, and other countries, becoming a way for displaced communities to maintain their cultural identity. In Isan, Thailand's northeastern region that shares ethnic and cultural ties with Laos, the dish is equally cherished and often appears on Thai menus when the chef has Lao or Isan heritage. The soup represents comfort, home, and family in Lao culture - it's the dish that grandmothers make when you're sick, that mothers prepare for special family gatherings, and that immediately evokes nostalgia for Lao people around the world.

Several elements are critical to authentic Khao Piak Sen: (1) The noodles must be made fresh from a combination of rice flour and tapioca flour, never regular wheat noodles. The tapioca provides the distinctive chewy, slightly bouncy texture that defines the dish. (2) The noodles should be cooked directly in the broth, not separately - this releases starches that naturally thicken the soup. (3) The broth must be built with aromatics including lemongrass, ginger or galangal, kaffir lime leaves, and coriander root, with the onion and ginger charred first for depth. (4) Fish sauce is essential and non-negotiable for authentic Lao flavor. (5) The garnishes are not optional decorations - fried garlic, fried shallots, fresh herbs, lime, and pepper are fundamental to the complete flavor profile and should be abundant. (6) Traditional Lao cooking uses whole chicken parts with bones and skin still on, as these provide the richest broth. (7) The dish should be peppery and aromatic rather than heavy or greasy. (8) While chicken is most common today, pork (especially pork ribs) is equally traditional and perhaps more authentic to older recipes. (9) The texture should be silky and comforting, with the broth slightly thickened by the noodle starches. (10) Khao Piak Sen is always served piping hot and eaten with chopsticks and a spoon, never a fork. The dish you create should taste like home-cooked Lao comfort food, not refined restaurant cuisine - rustic, generous, and full of soul.