Entree: Laos – Lao Isan Border Cuisine – ເຂົ້າປຽກເສນ ➤ Khao Piak Sen (Hearty Lao rice-noodle soup with thick, chewy rice noodles in a savory chicken broth)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 10 min

Total 55 min

Ingredients

- 8 cups (1.9 L) water (for broth)
- 3 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (6 g) salt, plus more to taste
- 4 cloves (1 oz / 28 g) garlic, peeled and smashed
- 2 shallots, thinly sliced (about 2 oz / 60 g)
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) fish sauce
- 1 tsp (2 g) white pepper powder
- 2 tbsp (30 ml) lime juice, plus lime wedges for serving
- 2 cups (280 g) rice flour
- 1/2 cup (70 g) tapioca starch
- 1 1/4 cups (300 ml) boiling water (for noodle dough)
- 2 tbsp (30 ml) neutral oil (for finishing)
- 1/2 cup (15 g) cilantro leaves, chopped
- 1/2 cup (50 g) green onions, thinly sliced
- 1/4 cup (60 ml) fried garlic oil or reserve some fried garlic (see instructions)
- Optional condiments: sliced chilies in fish sauce, extra lime wedges (no measurement)

Instructions

1. Make the broth: In a large pot, combine water, chicken thighs, smashed garlic, and 1 tsp salt. Bring to a gentle boil, skim foam, then reduce to a simmer and cook until chicken is tender, 25–35 minutes. Remove chicken and set aside to cool; strain the broth and return to the pot. Keep broth at a low simmer.
2. Shred meat: When cool enough to handle, remove the meat from the bones, shred into bite-size pieces, and set aside. Return any usable bones to the pot while simmering for extra flavor then remove.
3. Prepare noodle dough: In a bowl, whisk rice flour and tapioca starch. Pour the 1 1/4 cups (300 ml) boiling water over the flours, stirring continuously until a sticky dough forms. Knead briefly until smooth and pliable; if too dry add a little hot water 1 tsp at a time. Let rest 10 minutes.
4. Form noodles: Divide the dough into manageable portions and roll each into a log about 3/4 inch (2 cm) thick on a lightly oiled surface. Using a sharp knife, cut into 1/4–1/2 inch (6–12 mm) wide strips. Dust lightly with tapioca starch to prevent sticking.
5. Finish broth: Bring the strained broth back to a gentle boil. Season with fish sauce, white pepper, and adjust salt to taste.
6. Cook noodles in broth: Add noodle strips to the simmering broth and cook until they become slightly translucent and chewy, about 3–5 minutes depending on thickness. Stir gently to prevent sticking.
7. Assemble bowls: Divide shredded chicken among bowls, ladle hot broth and noodles over the meat. Drizzle 1 tbsp (15 ml) fried garlic oil or a spoonful of fried garlic per bowl, scatter cilantro and green onions, and squeeze fresh lime to taste. Serve with optional sliced chilies in fish sauce.