Lao Khao Piak Sen
Thick, chewy handmade rice noodles in a gingery chicken broth finished with fried garlic, herbs, lime and chile.
About this dish
Khao piak sen is a Lao noodle soup built around fresh rice-and-tapioca noodles with a thick, pleasantly chewy texture. The noodles are often cooked directly in the broth, where their starch gives the soup a slightly silky body instead of leaving the broth perfectly clear.
Chicken is a practical home base, though pork versions are also common. The bowl comes alive at the table: fried garlic, scallions, cilantro, lime and chile let each person tune the soup to taste.
“Wet rice threads” made for sharing
The name khao piak sen is commonly translated as “wet rice threads.” Saveur describes it as one of Laos’s essential noodle dishes, while broader descriptions of the dish note that it is often eaten at breakfast and prepared in large batches for groups. Its thick noodles are related in spirit to Vietnamese bánh canh, but the Lao bowl has its own broth, garnishes and rhythm.
Family versions vary in noodle thickness, broth seasoning and garnish. This recipe keeps the defining chewy noodle texture while using ingredients practical for a U.S. home kitchen.
Noodle texture is the whole game
Hot water hydrates the rice flour and tapioca starch enough to create a dough that bends instead of crumbling.
Humidity and flour brands vary. The finished dough should be smooth and pliable, with only a slight tackiness.
The starch released by the fresh noodles contributes to the characteristic lightly thickened broth.
Ingredients & detailed method
Ingredients
- 2 cups rice flour
- 1 1/2 cups tapioca starch, plus more for dusting
- 1–1 1/4 cups boiling water, as needed
- 1 tbsp neutral oil
- 8 cups chicken broth
- 2 cups shredded cooked chicken
- 4 garlic cloves, thinly sliced
- 1 tbsp grated fresh ginger
- 2 tbsp fish sauce
- 1 tbsp soy sauce, optional
- 1 tsp sugar
- 2 scallions, sliced
- 1/2 cup cilantro leaves
- 1 lime, cut into wedges
- Chile oil or sliced fresh chile, for serving
Method
- 1.Combine the dry ingredients. Whisk rice flour and tapioca starch together in a large bowl so there are no pockets of one flour.
- 2.Hydrate with boiling water. Pour in 1 cup boiling water while stirring with chopsticks or a sturdy spoon. Add more water 1 tablespoon at a time until shaggy clumps form and no dry flour remains.
- 3.Knead while warm. When cool enough to handle, knead 2–3 minutes. The dough should become smooth and elastic-looking. If it cracks, wet your hands; if it sticks heavily, dust with tapioca starch.
- 4.Roll and cut. Divide dough in half. Dust the counter with tapioca starch and roll each piece to about 1/8 inch thick. Cut into 1/4–1/3 inch noodles. Dust lightly so they do not fuse together.
- 5.Make fried garlic. Heat neutral oil in a small skillet over medium-low heat. Add sliced garlic and cook until pale golden, 2–4 minutes. Remove immediately; it will continue darkening off heat.
- 6.Season the broth. Bring chicken broth to a gentle simmer with ginger, fish sauce, soy sauce if using and sugar. Taste now: it should be savory but leave room for lime and chile at the table.
- 7.Cook the noodles directly in the broth. Shake off excess starch and add noodles in loose handfuls. Stir gently once so they separate. Simmer 3–5 minutes.
- 8.Check the noodle texture. A done noodle should float, look slightly translucent around the edges and feel chewy but not raw or powdery in the center. Cook another minute if needed.
- 9.Warm the chicken. Add shredded chicken and simmer 2 minutes. If the broth has thickened more than you like, loosen with a little hot water or broth.
- 10.Build the bowls. Divide noodles and broth among bowls. Top with fried garlic, scallions and cilantro. Serve lime and chile at the table so everyone can finish their own bowl.