Khao Soi Haeng - Chicken Recipe

Bring a large pot of water to a rolling boil. If using fresh rice noodles, blanch them 20–30 seconds until pliable but not fully soft; if using slightly dried fresh-style noodles, blanch 45–60 seconds. Immediately drain and rinse under cold water to stop cooking. Toss lightly with 1 teaspoon neutral oil to prevent sticking and set aside.

Trim and halve baby bok choy lengthwise. Bring a small saucepan of water to a simmer, add a pinch of salt, and blanch bok choy 30–45 seconds until bright green and just tender. Shock in ice water or rinse under cold water to stop cooking, then drain well. Set aside.

Core and quarter tomatoes. Slice green onions; keep whites separate from greens. Chop cilantro and set all fresh garnishes aside on a platter for assembly.

Prepare aromatics and toast paste

In a small skillet over medium heat, add 1 teaspoon oil. Add the minced garlic and grated ginger and sauté 30–45 seconds until fragrant; remove and set aside. In the same skillet, add the curry paste and stir constantly 1–2 minutes to 'toast' and release oils — this mellows raw paste flavor and deepens color. Remove and reserve.

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons oil. Add the finely diced yellow onion and the white part of the green onions; cook 3–4 minutes until translucent and lightly golden.

Add the ground chicken to the skillet, breaking it up with a spatula. Cook 5–7 minutes until browned and no longer pink. Stir frequently so it cooks evenly.

Return the garlic-ginger mixture and the toasted curry paste to the pan with the chicken. Stir to combine and cook 1–2 minutes until fragrant and evenly colored.

Add fermented soybean sauce, light soy sauce, fish sauce (start with 1 tsp and adjust later), palm sugar, ground turmeric, and the 3 tablespoons water or stock. Stir to incorporate and let simmer 2–3 minutes so flavors meld and the mixture is slightly saucy but not soupy. If mixture appears dry, add up to 1–2 tablespoons additional water.

Season with freshly ground black pepper and taste: adjust saltiness with additional fish sauce or soy sauce and brightness with a squeeze of lime if desired. Remove from heat and keep warm.

While the chicken cooks, prepare the crisped noodle topping. Heat 1 cup oil in a small heavy pot or deep skillet to 350°F (175°C). Pat the blanched and well-drained noodles very dry with paper towels. Gently toss the noodle pieces with beaten egg, then dredge lightly in the 1/2 cup flour mixed with 1/2 tsp salt so they are dusted but not heavily battered.

Working in small batches, fry the coated noodle pieces 1–2 minutes until golden-brown and crisp. Use a slotted spoon to remove them to a paper-towel-lined tray to drain. Keep an eye on temperature so oil returns to 325–350°F; adjust heat as needed. Alternatively, for a lighter crisp, shallow-fry or pan-fry in 2–3 tbsp oil in a skillet, turning until crisp and golden.

If using store-bought crispy fried shallots, have them ready to sprinkle. Warm the pickled mustard greens briefly if using, or drain well.

Divide the drained fresh rice noodles among 4 serving bowls. Arrange halved bok choy alongside the noodles and tuck tomato wedges around the edge.

Spoon a generous portion of the warm seasoned ground chicken over the noodles (about 1/4 of the filling per bowl). Scatter sliced green onion greens, chopped cilantro, and crispy fried shallots over each serving.

Top each bowl with a handful of the crispy fried noodle pieces for crunchy texture. Add a small spoonful of pickled mustard greens if using.

Serve immediately with lime wedges on the side and extra fish sauce or soy sauce for adjustment at table.