Khao Piak Sen Recipe (Lao Noodle Soup)
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Cook Time
1 hr
-
Total Time
1 hr
-
Servings
6 people
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Calories
813 kcal
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Course
Main Course, Soup
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Cuisine
Laos
Khao Piak Sen Recipe (Lao Noodle Soup)
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Learn to make authentic khao piak sen with this easy recipe for Lao noodle soup, complete with simple steps, images, and homemade noodles.
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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
- 18 ounces ribs
- 70 fluid ounces water
- 1 onion
- 2 tablespoons light soy sauce
- 2 tablespoons Golden Mountain Sauce
- 1 tablespoon salt
- 7 ounces pork
- 17 ounces moo joh sausage
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.
Nutrition Information
Show Details
Calories
813kcal
(41%)
Carbohydrates
44g
(15%)
Protein
34g
(68%)
Fat
55g
(85%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
5g
Monounsaturated Fat
26g
Trans Fat
2g
Cholesterol
145mg
(48%)
Sodium
2105mg
(88%)
Potassium
587mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
85IU
(2%)
Vitamin C
4mg
(4%)
Calcium
49mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 813 kcal
% Daily Value*
| Calories | 813kcal | 41% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 55g | 85% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 2g | 100% |
| Cholesterol | 145mg | 48% |
| Sodium | 2105mg | 88% |
| Potassium | 587mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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