Khao Piak Sen (Comforting Lao Chewy Tapioca-Rice Noodle Broth with Crispy Shallots) – Authentic Laos Recipe
Known as "Lao chicken noodle soup": the starch from the noodles naturally turns the ginger broth velvety and soothing.
- Country of Origin
- 🇱🇦 Laos (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Chewy tapioca-rice noodles, Shredded chicken or mushrooms, Bok choy and bean sprouts, Golden fried garlic and shallots, Fresh cilantro
Ingredients for Khao Piak Sen (Comforting Lao Chewy Tapioca-Rice Noodle Broth with Crispy Shallots) (4 Servings)
- 1.25 lbs (or 2.5 cups) chewy tapioca-rice noodles, prepped into bite-sized pieces
- 1.5 cups shredded chicken or mushrooms, washed and trimmed
- 1 cup bok choy and bean sprouts
- 1 medium onion and 3 cloves garlic, finely minced with golden fried garlic and shallots
- 1.5 tbsp traditional Laos seasoning (fresh cilantro, lime wedges, white pepper, ginger broth)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Cook or soften the noodles/pasta in salted boiling water until just al dente, then drain while reserving 1/2 cup cooking water.
- Heat oil in a wide wok or deep skillet over high heat; flash-sauté garlic, golden fried garlic and shallots, and fresh cilantro, lime wedges, white pepper, ginger broth for 30 seconds.
- Add chewy tapioca-rice noodles and shredded chicken or mushrooms, stir-frying briskly for 5–6 minutes until tender-crisp.
- Toss in the noodles along with a splash of reserved liquid so the Laos sauce clings glossily to every strand.
- Finish with bok choy and bean sprouts and serve piping hot.