Khao Piak Sen Recipe (Lao Noodle Soup)
This khao piak sen recipe is hands down the best Lao noodle soup you’ll ever try! It’s got the most flavorful pork (or chicken) broth, thick homemade tapioca noodles that are ridiculously slurpable, and endless options for fresh herbs and toppings.
Quick note: Most recipes for this Lao soup use chicken, but pork is just as common in Laos! That’s why I’m sharing this delicious pork broth version. Prefer chicken? Just swap in chicken bones! Or try my khao poon recipe for a tasty Lao chicken noodle soup.
What is khao piak sen
Khao piak sen is a traditional Lao noodle soup with chewy tapioca noodles in a savory pork or chicken broth, infused with fresh lemongrass, ginger, and galangal. It’s the perfect comfort food for a cold day, or even a warming breakfast!
About this Lao pork noodle soup recipe
One of my favorite ways to start the day is with a comforting breakfast, especially when it’s a warm bowl of Asian soup. But if you’re not a morning person, don’t worry—this dish is just as perfect for lunch, dinner, or even a late-night snack.
The traditional version is pretty easy to make, with just noodles and broth. However, feel free to add your favorite vegetables. In this recipe, you can toss in mushrooms, morning glory, celery, bean sprouts, or whatever you love in a cozy bowl of soup.
For those who are still deciding between chicken or pork, I recommend going with the pork bone broth. It has a deeper, richer flavor that really completes the soup.
If you try this recipe (and you should), make a big batch. You’ll have a delicious, homemade meal ready for days when you need something quick and super tasty.
A quick word about Lao cuisine
On our last trip to Laos, my husband and I fell in love with the local dishes. If you know Isan cuisine from Northeastern Thailand, you’ll find Lao food has those same bold, delicious flavors we love.
But it’s not just the flavors that are similar; both Thai and Lao kitchens thrive on fresh, local ingredients, fresh herbs and spices, and the joy of making big batches to share with friends and family.
Since these two food cultures are so closely connected, you’ll often see Lao dishes like khao piak sen on the menu at Thai restaurants, especially if the chef has Isan or Lao roots.
So, being born in Isan, it only makes sense to share a few Lao recipes here on my Thai food blog, right? Some of my favorites are Lao papaya salad, jeow bee, and kua mee!
Ingredient notes
You can find all the ingredients you need at your local Asian grocery store or market. Be sure to check the recipe card at the bottom of this post for precise measurements!
For the tapioca noodles
- Tapioca flour
- Rice flour
- Hot water
For the pork broth
- Moo joh – This is a Thai sausage with a rich, savory flavor. Totally optional. It’s available at some Asian grocery stores.
- Golden mountain sauce – Golden mountain sauce is a Thai seasoning sauce with a savory and umami-rich flavor. Get it on Amazon.
- Black peppercorns
- Light soy sauce
- Coriander root
- Spare ribs
- Garlic
- Onion
- Pork
- Salt
- Water
- Oil – Use a neutral cooking oil like canola oil or sesame oil.
Optional condiments and toppings
- Black or white pepper
- Kaffir lime leaves
- Thai chili flakes
- Wedge of lime
- Green onions
- Fried shallots
- Fried garlic
- Coriander
- Chili oil
How to make khao piak
Make the soup broth
Step 1: Use a mortar and pestle to pound garlic, black peppercorns, and coriander into a coarse paste.
Step 2: Heat oil in a large pot over medium-high heat and sauté the paste until fragrant.
Step 3: Add ribs to the pot, sear each side until no longer red.
Step 4: Add water to stop the aromatics from burning and let the mixture come to a simmer.
Step 5: As the pork broth boils, skim off any foam that surfaces.
Step 6: Stir in onions, soy sauce, golden mountain sauce, and salt.
Step 7: Bring the broth back to a boil, then reduce heat, cover, and simmer for 40 minutes.
Step 8: Add sausage (optional) and pork, cooking for another 5 minutes until thoroughly cooked. While the soup simmers, you can get started on the homemade noodles.
Make khao piak sen noodles
Step 1: Pour tapioca flour into a large mixing bowl and create a well in the center of the flour, then gradually add boiling water while mixing quickly with either a dough hook on a mixer or a sturdy spoon.
Step 2: Once the mixture turns translucent and even, mix in the rice flour until the dough is smooth and non-sticky.
Step 3: Lightly dust a baking sheet with tapioca flour. Transfer the dough to the baking sheet, shape it into a thick log, and cut it into three equal sections.
Step 4: Dust a rolling pin with tapioca flour and roll out one section to your desired noodle thickness.
Step 5: Use a sharp knife to slice the rolled-out dough into 1/4 inch wide noodles.
Step 6: Arrange the noodles on a rimmed baking sheet, sprinkling more tapioca flour over them to keep them from sticking.
Step 7: When your soup is ready, boil the noodles in it for 2–3 minutes.
Serve
Ensure each serving has a good balance of noodles, meat, and bones. Garnish each bowl with lime, red pepper flakes, fried garlic, fried shallots, coriander, and green onions, adding other seasonings as desired.
Kitchen tools
- Stand mixer with dough hook (optional)
- Cutting board and chef’s knife
- Measuring spoons and cups
- Skillet or frying pan
- Large pot
- Ladle
Tips for making tapioca noodles
In this recipe, you’ll learn how to make khao piak sen noodles from scratch! Here are some tips and facts about the homemade noodles to ensure perfect results:
- Cook noodles in broth: Cooking them directly in the pork bone broth thickens the soup with a lovely, starchy texture and lets the noodles soak up all that flavor!
- Best flour ratio: I like a 1:1 ratio of rice to tapioca flour. This creates soft, easy to eat noodles. For a bit more chew, try a ratio of 1:1.3 or 1:1.5.
- No substitute: There’s no noodle quite like these homemade tapioca rice noodles. If you’re in a hurry, store-bought udon noodles can be a backup.
- Choose the right flours: Make sure you use tapioca and rice flour for a nice balance of soft and chewy.
How to store and reheat
Storing: Pour the broth into an airtight container and refrigerate. For best results, keep the noodles separate in a ziplock bag.
Freezing: You can freeze the soup in an airtight container for up to 3 months. Thaw in the fridge or on the stove. Freezing the noodles is possible, though they might lose some of their texture.
Reheating: Reheat the broth on the stove on low. Add noodles directly to the broth or quickly dip them in boiling water to revive them before combining.
Frequently asked questions
What does khao piak taste like?
Khao piak features chewy tapioca noodles in a rich, savory broth. This Lao dish is typically prepared with chicken or pork, enriched by aromatic spices, and topped with fresh herbs like cilantro and green onions, plus crispy fried garlic. The noodles are cooked directly in the broth, allowing them to release starches that naturally thicken the soup.
Can I make this vegetarian?
Yes! You’ll miss out on the bone broth flavors, but you can add your favorite soup vegetables instead.
Can I make this in advance?
Yes! If you’re preparing the soup ahead of time, cook the noodles separately and add them only when you’re ready to reheat and serve the soup. This prevents the noodles from absorbing too much broth and becoming overly thick.
More Lao recipes you’ll love
- Jeow mak muang (dipping sauce for mango)
- Jeow mak keua (Lao eggplant dip)
- Jeow bong (Lao chili paste)
- Tom khem (braised pork with eggs)
- Sticky rice
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Khao Piak Sen Recipe (Lao Noodle Soup)
Ingredients
For the noodles
- 1 cup rice flour
- 1 cup tapioca flour
- 1 cup boiling water
For the soup broth
- 1 tablespoon oil
- 3 cloves garlic
- 3 coriander root
- 1 teaspoon black peppercorns
- 1 onion
- 17.5 ounces ribs
- 68 fluid ounces water
- 1 onion
- 2 tablespoons light soy sauce
- 2 tablespoons golden mountain sauce
- 1 tablespoon salt
- 7 ounces pork
- 17.5 ounces sausage moo joh
Optional toppings
- red pepper flakes (to taste)
- fried shallots (to taste)
- fried garlic (to taste)
- green onions (to taste)
- coriander (to taste)
Instructions
Make the soup broth
- Use a mortar and pestle to pound garlic, black peppercorns, and coriander into a coarse paste.
- Heat oil in a large pot over medium-high heat and sauté the paste until fragrant.
- Add ribs to the pot, sear each side until no longer red.
- Add water to stop the aromatics from burning and let the mixture come to a simmer.
- As the pork broth boils, skim off any foam that surfaces.
- Stir in onions, soy sauce, golden mountain sauce, and salt.
- Bring the broth back to a boil, then reduce heat, cover, and simmer for 40 minutes.
- Add sausage (optional) and pork, cooking for another 5 minutes until thoroughly cooked. While the soup simmers, you can get started on the homemade noodles.
Make the noodles
- Pour tapioca flour into a large mixing bowl and create a well in the center of the flour, then gradually add boiling water while mixing quickly with either a dough hook on a mixer or a sturdy spoon.
- Once the mixture turns translucent and even, mix in the rice flour until the dough is smooth and non-sticky.
- Lightly dust a baking sheet with tapioca flour. Transfer the dough to the baking sheet, shape it into a thick log, and cut it into three equal sections.
- Dust a rolling pin with tapioca flour and roll out one section to your desired noodle thickness.
- Use a sharp knife to slice the rolled-out dough into 1/4 inch wide noodles.
- Arrange the noodles on a rimmed baking sheet, sprinkling more tapioca flour over them to keep them from sticking.
- When your soup is ready, boil the noodles in it for 2–3 minutes.
Serve
- Ensure each serving has a good balance of noodles, meat, and bones. Garnish each bowl with lime, red pepper flakes, fried garlic, fried shallots, coriander, and green onions, adding other seasonings as desired.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add vegetables - mushrooms, morning glory, celery, bean sprouts, basically anything that goes in a soup.
- The tapioca noodles are gluten-free.
