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1
Simmer the Chicken Broth
35 Mins
Simmering, ~95°C (200°F)
Put the chicken, water, lemongrass, galangal, ginger, crushed garlic and onion in a large pot. Bring to a boil, skim off any foam, then turn the heat down and simmer gently with the lid ajar for about 30 minutes, until the chicken is tender and reaches 74°C (165°F) right through.
Skim the foam in the first 10 minutes — it is what keeps the broth clear and clean-tasting.
Done when: Clear, fragrant broth with chicken that shreds easily.
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2
Mix & Knead the Noodle Dough
10 Mins
No heat — boiling water, 100°C (212°F)
While the broth simmers, mix the rice flour and tapioca starch in a bowl. Pour in the boiling water a little at a time, stirring with a wooden spoon until a stiff dough forms. Knead for about 2 minutes until smooth, then cover and rest for 5 minutes.
If the dough feels dry and crumbly, add boiling water a spoonful at a time — never cold water.
Done when: A smooth, springy dough that holds together when pressed.
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3
Roll & Cut the Noodles
10 Mins
No heat — room temperature, ~20°C (68°F)
Dust the work surface with tapioca starch. Roll the dough out to about 6 mm thick, dust it well, fold it in thirds and cut into strips about 6 mm wide. Unfold the strips and dust again so they do not stick.
Thick noodles are the point — khao piak sen noodles are meant to be chewy, more like udon than spaghetti.
Done when: Even, springy strips about as wide as a pencil.
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4
Fry the Garlic & Shred the Chicken
5 Mins
Medium heat, ~175°C (350°F)
Heat the oil in a small pan and fry the sliced garlic for about 1 minute until pale gold, then set aside. Lift the chicken out of the broth, let it cool for a minute, then shred it into bite-sized pieces.
Take the garlic off the heat while it is still pale gold — it keeps browning in the hot oil and turns bitter fast.
Done when: Golden, crisp garlic and tender shredded chicken.
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5
Cook the Noodles & Assemble
5 Mins
Boiling, 100°C (212°F)
Stir the fish sauce and salt into the broth and taste — it should be gently salty. Shake the excess starch off the noodles and cook them in the broth for about 3 minutes until they turn translucent and chewy. Divide the noodles and broth between bowls, top with shredded chicken, bean sprouts, green onions, cilantro and fried garlic, and serve with lime wedges and white pepper.
Cook the noodles in the broth, not in plain water — the starch they release is what gives khao piak sen its silky body.
Done when: Translucent, chewy noodles in a fragrant broth, piled with fresh toppings.
auto_awesome Finishing Touches & Plating
Serve each bowl with a lime wedge and a grind of white pepper on the side, so every eater can brighten their own soup.
Laos
25m
Italy
Thailand