Khao Piak Sen Recipe
Lao chicken soup, with thick homemade noodles, roasted garlic, cilantro, bean sprouts.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles
Soup Base
Toppings
Method
Noodle Preparation
- 1
Make the Dough
In a large bowl, mix the all-purpose flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
- 2
Roll and Cut Noodles
After resting, divide the dough into 4 pieces. Roll each piece into a thin sheet, then cut into desired noodle width (about 1/4 inch). Dust with flour to prevent sticking.
Soup Preparation
- 3
Prepare the Broth
In a large pot, add chicken and water. Bring to a boil, skimming off any foam that rises to the surface.
- 4
Add Aromatics
Once boiling, add minced garlic, sliced ginger, fish sauce, salt, and black pepper. Reduce heat to low and simmer for about 40 minutes, or until chicken is tender.
- 5
Final Assembly
- 6
Cook the Noodles
In a separate pot, bring water to a boil. Add the prepared noodles and cook for about 3-5 minutes until they float and are tender. Drain and set aside.
- 7
Serve the Soup
In serving bowls, place a portion of cooked noodles. Ladle the hot chicken soup over the noodles. Top with chopped cilantro, bean sprouts, and roasted garlic. Serve with lime wedges on the side.