Khao Piak Sen

Saeng Douangdara’s selected khao piak sen combines handmade rice-and-tapioca noodles with a chicken broth scented by garlic, shallots, onion, galangal and lemongrass. He describes the soup as a morning meal in Lao communities.

This version chooses his standard noodle dough, made with rice flour, tapioca flour and boiling water. The dough is kneaded, rolled, dusted and cut into strands before a separate pot of water cooks the noodles.

The prepared aromatics sauté in oil before the whole-chicken pieces are added. Water then becomes the soup broth, with fish sauce, salt and black pepper seasoning it during the simmer.

The broth is strained and the chicken meat is shredded after cooking. Cooked noodles go into bowls before the desired amount of broth is ladled over them.

Lime, fried garlic, fried shallots, chili oil, cilantro, green onions and sriracha finish this version, with additional fish sauce to taste. The handmade noodles and aromatic broth form the base for these fresh and prepared garnishes.