Entree: Laos – Southern Laos – ເຂົ້າປຽກເສັ້ນ ➤ Khao piak sen (Hearty Lao thick rice noodle soup made with soft rice-flour 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 25 min

Cook 35 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb (900 g) boneless skinless chicken thighs, about 4–6 thighs
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced
- 1 small yellow onion, thinly sliced (about 4 oz (110 g))
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sugar
- 1 1/4 cups (150 g) rice flour
- 1/2 cup (65 g) tapioca starch
- 3 cups (720 ml) water for noodle batter plus extra for adjusting
- 1/4 tsp (1.5 ml) salt for batter
- 2 tbsp (30 ml) fried shallots or fried garlic for garnish
- 4 scallions (green onions), thinly sliced, approx. 1.6 oz (45 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 limes, cut into wedges
- 2–3 fresh Thai chilies, thinly sliced (optional)
- Bean sprouts for serving (optional)

Show original ingredient measurements

- 6 cups (1.4 L) low-sodium chicken stock
- 1 lb (900 g) boneless skinless chicken thighs, about 4–6 thighs
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced
- 1 small yellow onion, thinly sliced (about 4 oz / 110 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) sugar
- 1 1/4 cups (150 g) rice flour
- 1/2 cup (65 g) tapioca starch
- 3 cups (720 ml) water for noodle batter plus extra for adjusting
- 1/4 tsp (1.5 ml) salt for batter
- 2 tbsp (30 ml) fried shallots or fried garlic for garnish
- 4 scallions (green onions), thinly sliced, approx. 1.6 oz (45 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 2 limes, cut into wedges
- 2–3 fresh Thai chilies, thinly sliced (optional)
- Bean sprouts for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1 Make the broth and cook chicken: in a large pot, heat oil over medium heat and sauté half the minced garlic and sliced onion until translucent and fragrant. Add chicken thighs and pour in chicken stock; bring to a simmer and cook gently for 20–25 minutes until chicken is tender.
2. Step 2 Shred chicken and season broth: remove chicken, shred with two forks, and return to the pot. Stir in fish sauce, soy sauce, and sugar; keep broth at a low simmer and adjust seasoning to taste.
3. Step 3 Prepare noodle batter: whisk rice flour, tapioca starch, salt, and 3 cups (720 ml) water in a bowl until smooth and lump-free. The batter should be pourable but slightly viscous; if too thick, add a little more water, 1 tbsp (15 ml) at a time.
4. Step 4 Cook noodles in broth: bring the broth to a gentle boil. Using a ladle or a small pitcher, drizzle the batter into the boiling broth in a thin stream while stirring constantly with a spatula in one direction to form flat, slightly irregular ribbons. Continue adding batter and stirring until the batter is used and the noodles are soft and chewy, about 5–8 minutes; the broth will thicken slightly.
5. Step 5 Finish and serve: divide noodles and chicken among bowls, ladle hot broth over, and top with sliced scallions, cilantro, fried garlic, bean sprouts if using, and sliced chilies. Serve with lime wedges to squeeze over each bowl.

1. Step 1 Make the broth and cook chicken: in a large pot, heat oil over medium heat and sauté half the minced garlic and sliced onion until translucent and fragrant. Add chicken thighs and pour in chicken stock; bring to a simmer and cook gently for 20–25 minutes until chicken is tender.
2. Step 2 Shred chicken and season broth: remove chicken, shred with two forks, and return to the pot. Stir in fish sauce, soy sauce, and sugar; keep broth at a low simmer and adjust seasoning to taste.
3. Step 3 Prepare noodle batter: whisk rice flour, tapioca starch, salt, and 3 cups (720 ml) water in a bowl until smooth and lump-free. The batter should be pourable but slightly viscous; if too thick, add a little more water, 1 tbsp at a time.
4. Step 4 Cook noodles in broth: bring the broth to a gentle boil. Using a ladle or a small pitcher, drizzle the batter into the boiling broth in a thin stream while stirring constantly with a spatula in one direction to form flat, slightly irregular ribbons. Continue adding batter and stirring until the batter is used and the noodles are soft and chewy, about 5–8 minutes; the broth will thicken slightly.
5. Step 5 Finish and serve: divide noodles and chicken among bowls, ladle hot broth over, and top with sliced scallions, cilantro, fried garlic, bean sprouts if using, and sliced chilies. Serve with lime wedges to squeeze over each bowl.