Khao Piak Sen (Lao Wet Noodles)
Indulge in the comforting flavors of Laos with Khao Piak Sen, a traditional Lao wet noodle soup that warms the soul. This hearty dish features...
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 gram bone in chicken thigh
- 6 cups chicken broth
- 2 tablespoon fish sauce
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 onion thinly sliced
- 4 cloves garlic minced
- 1 thumb ginger thinly sliced
- 1 teaspoon white pepper ground
- 1 teaspoon sugar
- salt to taste
- 500 gram rice noodles cooked to package instructions
- 2 spring onions
- 2 tablespoon coriander leaves chopped
- 2 red chilies optional, thinly sliced
- 4 lime wedges
Instructions
- 1
In a large pot or saucepan, heat the vegetable oil over medium heat.
- 2
Add the sliced onions, minced garlic, and sliced ginger. Stir-fry until fragrant, about 2 minutes.
- 3
Add the chicken thighs (bone-in) to the pot and brown them on both sides, about 5 minutes per side.
- 4
Pour in the chicken broth. Bring to a boil, then reduce the heat to medium-low and simmer, covered, for about 30-40 minutes, or until the chicken is cooked through and tender.
- 5
While the soup is simmering, prepare the fresh rice noodles by separating them into individual portions (if using fresh). If using dried rice noodles, cook them according to the package instructions, then rinse under cold water and drain well.
- 6
Remove the chicken thighs from the pot and let them cool slightly. Shred the chicken meat using two forks, discarding the bones and any skin.
- 7
Return the shredded chicken meat to the pot. Add fish sauce, soy sauce, oyster sauce, ground white pepper, sugar, and salt to taste. Adjust seasoning as needed.
- 8
Divide the noodles among serving bowls. Ladle the hot soup over the noodles, making sure to distribute chicken and broth evenly. Garnish with sliced spring onions, chopped fresh coriander leaves, and fresh red chilies (if using). Serve with lime wedges on the side for squeezing over the soup.