Entree: Laos – Luang Prabang / Northern Laos – ເຂົ້າປຽກເຊັນ ➤ Khao Piak Sen (Laotian thick rice noodle soup with chicken, aromatic broth, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 55 min

Total 1 hr 35 min

Ingredients

- 1.75 lb (800 g) bone-in chicken thighs (about 4–6 pieces)
- 10 cups (2.4 L) water
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced (about 0.7 oz / 20 g)
- 2 shallots, thinly sliced (about 3 oz / 85 g)
- 1 stalk lemongrass, bruised and tied (about 1 oz / 30 g)
- 1 small piece galangal or ginger, smashed (about 1 oz / 30 g)
- 3 tbsp (45 ml) fish sauce
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground white pepper
- 2 cups (260 g) rice flour
- 1/4 cup (35 g) tapioca starch
- 2 1/2 cups (600 ml) boiling water (for noodle dough)
- 2 tbsp (30 ml) vegetable oil for frying garlic
- 6 cloves garlic, thinly sliced and fried until golden (about 1.2 oz / 35 g)
- 4 green onions, thinly sliced (about 2 oz / 60 g)
- 1 cup (25 g) fresh cilantro leaves
- 2 cups (100 g) bean sprouts (optional)
- 2 limes, cut into wedges
- Chili flakes or fresh sliced chilies (to serve)

Instructions

1. Make the broth: In a large pot, heat 1 tbsp vegetable oil over medium heat. Add minced garlic and sliced shallots and sauté until fragrant and translucent, about 2–3 minutes. Add chicken thighs, bruised lemongrass, and galangal; pour in 10 cups water and bring to a gentle simmer. Skim any foam, then simmer gently 35–45 minutes until chicken is cooked through and the broth is flavorful.
2. Remove chicken and set aside to cool slightly. Strain the broth into a clean pot, discarding aromatics. Return strained broth to the stove, season with fish sauce, salt, and white pepper; keep at a low simmer.
3. Prepare the khao piak sen noodles: In a heatproof bowl, combine rice flour and tapioca starch. Carefully pour 2 1/2 cups boiling water over the flours, stirring vigorously until a thick, glossy dough/paste forms and no dry flour remains. Let the dough cool slightly until it can be handled.
4. On a floured surface (rice flour), roll the dough into a log about 1 1/2 in (3–4 cm) thick. With a sharp knife or bench scraper, slice into thin ribbons about 1/4 in (6 mm) wide. Alternatively, the dough can be pushed through a large-holed noodle press or extruded into simmering water/broth.
5. Bring a separate pot of water to a gentle boil. Add the cut noodles and cook 1–3 minutes until they float and have a chewy, slightly translucent texture. Drain and rinse briefly with hot water.
6. Shred or pull the chicken meat from the bones into bite-size pieces (remove skin if desired) and return to the simmering broth to heat through.
7. Fry garlic: In a small skillet, heat 2 tbsp oil over medium heat and fry the thinly sliced garlic until golden and crisp; drain on paper towels.
8. To serve, divide noodles among bowls, ladle hot chicken broth with shredded chicken over the noodles, and top with fried garlic, sliced green onions, cilantro, and bean sprouts if using. Offer lime wedges, extra fish sauce, and chilies at the table for seasoning to taste.