Laotian Khao Piak Sen Recipe
Khao Piak Sen roughly translates to "wet rice noodles" in English. These gluten-free noodles are made from a blend of rice and tapioca flour, and are typically handmade, resulting in thick, hearty noodles. "Khao" means rice, while "sen" means noodle.
Ingredients
Noodle Dough
- 1 ½ cup Tapioca flour
- 1 cup Rice flour
- 2 cups Boiling water – 2 cups
Broth
- 6 Chicken thighs
- 1 Chicken breast
- 6 Cilantro stems (leaves removed)
- 1 Onion
- 6 slices Ginger medallions
- 4 Kaffir lime leaves
- 3 Lemongrass heads (smashed)
- 4 cubes Chicken bouillon
- 4 quarts Water – 4 quarts
- 2 tbsp Soy sauce – 2 tbsp
Garnishes
- Cilantro (chopped)
- Green onion (chopped)
- Fried shallots – to taste
- Soy sauce- to taste
- Fish sauce – to taste
- Lime wedge – to taste
- Black pepper – to taste
Instructions
Broth
- Add the water to a pot and bring it to a boil.
- Meanwhile, peel the onion then char the onion on the stove.
- Once the water boils add the cilantro, onion, ginger, lemongrass, kaffir lime leaves, gangal, chicken boullion, chicken breast, and chicken thighs.
- Lower to medium-high heat.
- Skim off any excess fat and froth from the chicken during the simmering process.
- While the water is simmering begin making the noodles.
- After an hour, remove the chicken from the broth, place it in a bowl, and allow it to cool.
- Shred the chicken by hand and set aside.
Noodles
- Mix the the rice flour and tapioca starch in a mixer bowl.
- Add the boiling water into the bowl and mix thoroughly.
- Let cool just slightly.
- Quickly roll the dough into softball sized spheres.
- Roll the spheres out into ¼ inch thick.
- Dust the dough with the tapioca flour, and cut the noodles to desired thickness.
- Once cut, sprinkle more flour on top of them and set on a tray.
- Dust with the tapioca flour to prevent sticking.
- If making a large batch, cover it with a damp towel to keep the noodles from drying out. Continue for the remaining dough.
- When the broth is ready, get out a separate smaller pot .
- Add the broth and bring it to a rolling boil.
- Next, add the rice noodles directly into the chicken broth and allow it to cook for 2 minutes or until the noodles float to the top of the pot. Do not over cook or the noodles will become fragile and break.
- Transfer the khao piak sen into a serving bowl.
- Garnish with fried shallots, cilantro, green onion, fried shallots, black pepper, and 2-3 dashes of soy sauce.
Nutrition
Calories: 611kcalCarbohydrates: 69gProtein: 41gFat: 20gSaturated Fat: 6gCholesterol: 184mgSodium: 1275mgFiber: 3gSugar: 3g
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