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Breakfast

Khao Piak Sen

★ ★ ★ ★ ★ (0)
20 min
Prep
1 hr 30 min
Cook

Ingredients

  • 300 g (10.5 oz) fresh thick rice-tapioca noodles
  • 1 kg (2.2 lb) chicken thighs and bones
  • 2 l (8.5 cups) water
  • 4 garlic cloves, crushed
  • 2 shallots, halved
  • 1 thumb-size piece ginger, sliced
  • 2 tbsp fish sauce
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 2 spring onions, chopped
  • 1 handful coriander leaves
  • 2 tbsp crispy fried garlic
  • 1 lime, cut into wedges

Method

  1. Place chicken, bones, garlic, shallots and ginger in the stockpot with the water.
  2. Bring to a boil, then skim off any foam and reduce to a gentle simmer for 1.5 hours.
  3. Remove the chicken, shred the meat, and strain the broth.
  4. Season the broth with fish sauce, salt and white pepper.
  5. Blanch the fresh noodles in boiling water for 1-2 minutes until tender, then drain.
  6. Divide noodles among bowls, top with shredded chicken, ladle over hot broth.
  7. Garnish with spring onions, coriander, crispy fried garlic and a squeeze of lime.

Introduction: Khao Piak Sen is Laos's beloved rice noodle soup, often called Lao-style 'udon' for its thick, chewy tapioca-rice noodles.

Cultural Background: Khao Piak Sen is Laos's beloved rice noodle soup, often called Lao-style 'udon' for its thick, chewy tapioca-rice noodles. Sold from breakfast carts across Vientiane and Luang Prabang, it began as a warming morning dish for workers and has become a national comfort food, traditionally simmered for hours with chicken or pork bones.

Tips: Simmer the broth low and slow for maximum depth of flavour. Fresh noodles are best, but dried tapioca-rice noodles soaked in warm water work as a substitute.

Variations: Khao Piak Sen Moo uses pork instead of chicken. A vegetarian version swaps in mushroom broth and tofu.

Storage: Store broth and noodles separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat broth in a saucepan until simmering; blanch noodles fresh before serving to avoid mushiness.

FAQs:

Q: Can I make this ahead?

A: Yes, the broth improves overnight in the fridge.

Q: What noodles work best?

A: Fresh tapioca-rice noodles, or dried versions labelled 'khao piak sen'.

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