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Khao Piak Sen

Name: Khao Piak Sen
Total time: 60 min
Yield: Serves 4
Cuisine: Laos
Ingredients: 150g Rice flour; 50g Tapioca starch; 50g All-purpose flour; 300g Chicken Thigh; 2 tsp Chicken Bouillon; 1 piece Ginger; 2 tbsp Fish sauce; 3 Green Onion; To taste Cilantro; 2 tbsp Fried Garlic; 1 Lime; 1/2 bag Bean sprouts

Noodles

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Hand-cut rice and wheat noodles simmered in chicken broth until silky — Laos's breakfast noodles.

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📖 The Story Behind This Dish

Khao piak sen means 'wet noodles.' Thick hand-cut noodles made from rice flour with tapioca starch or wheat flour are cooked directly in chicken broth, so the broth turns thick and silky. With a chewy texture like Japanese udon, it's a beloved Lao breakfast, served with plenty of fried garlic, green onion, and lime.

🌆 Where it's eaten: On a chilly morning in Vientiane, steam rises from the big pot at an alley noodle shop as people sit in a row on small stools slurping the silky noodles.

🥕 Ingredients (serves 4)

Rice flour 150g
Tapioca starch 50g
All-purpose flour 50g
Chicken Thigh 300g
Chicken Bouillon 2 tsp
Ginger 1 piece
Fish sauce 2 tbsp
Green Onion 3
Cilantro To taste
Fried Garlic 2 tbsp
Lime 1
Bean sprouts 1/2 bag

👩‍🍳 Instructions

Simmer 1.5L water, the chicken thighs, sliced ginger, and chicken stock powder for 30 minutes. Remove the chicken and shred.
Add 150ml boiling water little by little to the rice flour, tapioca starch, and flour and knead into a smooth dough.
Roll the dough thin and cut into 5mm strips, dusting with flour.
Bring the broth to a boil, add the noodles without shaking off the flour, and simmer 6–8 minutes (it will thicken).
Season with fish sauce and return the shredded chicken.
Ladle into bowls, top with green onion, cilantro, fried garlic, and bean sprouts, and serve with lime.

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