Khao piak sen – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Laos Servings: Serves 4
Laos Servings: Serves 4Khao Piak Sen is a comforting and aromatic noodle soup from Laos, cherished as a beloved staple in Lao cuisine. Often referred to as the Lao version of chicken noodle soup, this dish is composed of silky, handmade rice noodles simmered in a rich chicken and herbal broth, offering warmth and nourishment. Its origins trace back to the rural heartlands of Laos, where families have passed down their unique recipes through generations, each adding their personal touch of herbs and seasonings. The soup is often enjoyed during breakfast or as a hearty meal on a cool evening, embodying the soulful flavors of Lao home cooking.
Ingredients
- chicken thighs – 500 g
- water – 2 liters / 8 cups
- ginger – 50 g, sliced
- lemongrass – 1 stalk, bruised
- onion – 1 large, quartered
- shallots – 2, sliced
- garlic – 4 cloves, minced
- salt – 1 tablespoon
- fish sauce – 2 tablespoons
- glutinous rice flour – 250 g / 2 cups
- tapioca starch – 30 g / 1/4 cup
- spring onions – 1 bunch, chopped
- cilantro – 1 bunch, chopped
- lime – 1, cut into wedges
Instructions
- Place chicken thighs in a large pot with water. Add ginger, lemongrass, onion, shallots, garlic, and salt. Bring to a boil, then reduce to a simmer for 45 minutes.
- Remove chicken and shred the meat, discarding the bones. Strain the broth to remove solids and return the clear broth to the pot.
- Add fish sauce to the broth and taste for seasoning; adjust salt if necessary.
- To make noodles, mix glutinous rice flour and tapioca starch. Gradually add water until dough is formed. Roll out and cut into thick noodles.
- In a separate pot, cook noodles until they float, then drain.
- Assemble the soup: Divide noodles into bowls. Top with shredded chicken, then ladle over hot broth. Scatter spring onions and cilantro over the top.
- Serve with lime wedges for squeezing over the soup prior to eating.
Substitutions
- chicken thighs -> chicken breast
- glutinous rice flour -> regular rice flour
- fish sauce -> soy sauce
Enhancements in the Next Evolution
- Roast chicken bones before making the broth to deepen the flavor.
- Infuse the broth with star anise and cinnamon for added aroma.
- Add a squeeze of fresh lime juice to brighten the dish.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
