Khao Piak Sen Recipe (Lao Noodle Soup)
This khao piak sen recipe walks you through making a traditional Lao noodle soup with pork or chicken and chewy noodles, with clear photo steps.
Equipment
- Cutting board and sharp knife
- Large soup pot
- Mixing bowl for preparing the tapioca noodle dough
- Rolling Pin to roll out the noodle dough
- Baking sheet to hold the noodles
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 of garlic, peeled
- 3 coriander root
- 1 teaspoon black peppercorns
- 1 onion
- 1 lb pork ribs
- 70 fl oz or 9 cups water
- 1 onion
- 2 tablespoons light soy sauce
- 2 tablespoons golden mountain sauce
- 1 tablespoon salt
- 7 oz or 1 cup pork, thin slices
- 10 oz moo joh sausage, optional, thin slices
Optional toppings
- red pepper flakes, garnish to taste
- fried shallots, garnish to taste
- fried garlic, garnish to taste
- green onions, garnish to taste
- coriander, garnish to taste
Instructions
Make the broth
- Pound garlic, black peppercorns, and coriander root into a coarse paste using a mortar and pestle or food processor.
- Heat oil in a large pot over medium-high heat and fry the paste until fragrant.
- Add pork ribs and sear until no longer red.
- Pour in water and bring to a simmer.
- Skim off any foam that rises to the surface.
- Add onions, soy sauce, golden mountain sauce, and salt.
- Bring to a boil, then reduce heat, cover, and simmer for 40 minutes.
- Add sliced pork and moo joh sausage if using. Simmer for another 5 minutes.
Make the noodles
- Pour tapioca flour into a bowl and make a well in the center. Slowly add boiling water while stirring.
- Once it turns slightly translucent, mix in the rice flour. Knead until smooth and non-sticky.
- Shape the dough into a log and cut into three pieces.
- Roll out one piece to your desired thickness using a rolling pin.
- Slice into noodles about one-fourth inch wide.
- Dust with more tapioca flour to keep the noodles from sticking.
- Boil noodles in the soup for two to three minutes until cooked through.
To serve
- Ladle soup and noodles into bowls. Add your favorite toppings like fried garlic, shallots, lime, scallions, coriander, or chili flakes.
Notes
- Use the nutrition card in this recipe as a guideline.
- Feel free to add vegetables like mushrooms, morning glory, celery, or bean sprouts. Anything you’d normally toss into a soup works great here.
The tapioca noodles are naturally gluten-free.
Calories: 813kcal | Carbohydrates: 44g | Protein: 34g | Fat: 55g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 145mg | Sodium: 2105mg | Potassium: 587mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg
