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Khao Piak Sen Recipe (Lao Noodle Soup)

Learn to make authentic khao piak sen with this easy recipe for Lao noodle soup, complete with simple steps, images, and homemade noodles.

Cook Time
1 hr
Total Time
1 hr
Servings: 6 people
Calories: 813 kcal
Course: Main Course , Soup
Cuisine: Laos

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
    Cup of Yum
  1. Use a mortar and pestle to pound garlic, black peppercorns, and coriander into a coarse paste.
  2. Heat oil in a large pot over medium-high heat and sauté the paste until fragrant.
  3. Add ribs to the pot, sear each side until no longer red.
  4. Add water to stop the aromatics from burning and let the mixture come to a simmer.
  5. As the pork broth boils, skim off any foam that surfaces.
  6. Stir in onions, soy sauce, golden mountain sauce, and salt.
  7. Bring the broth back to a boil, then reduce heat, cover, and simmer for 40 minutes.
  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 the noodles
  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.
  2. Once the mixture turns translucent and even, mix in the rice flour until the dough is smooth and non-sticky.
  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.
  4. Dust a rolling pin with tapioca flour and roll out one section to your desired noodle thickness.
  5. Use a sharp knife to slice the rolled-out dough into 1/4 inch wide noodles.
  6. Arrange the noodles on a rimmed baking sheet, sprinkling more tapioca flour over them to keep them from sticking.
  7. When your soup is ready, boil the noodles in it for 2–3 minutes.
Serve
  1. 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

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

% 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.