Khao Piek Sen Recipe

Easy Lao (chicken or pork) Rice Noodle Soup

Course Breakfast, dinner, Main Course, noodle, Soup

Cuisine Lao

Keyword homemade rice noodle, Noodle, rice noodle

Prep Time 15

Cook Time 8

Total Time 8 10

Servings servings

Calories 765

Cost 10

Chop carrots, onions, celery, and cilantro stems in halves or in fourths.
Use the cheese cloth or a cloth bag to wrap onion, garlic, carrots, celery and cilantro stems together.
In a slow cooker, drop the vegetable bag that you prepared earlier, along with the Shitake mushrooms, salt, sugar, and the short ribs.
Add 4 liters of water.
Slow cook 6-8 hours. You'll get a clear golden broth, the meat, cooked vegetable. It's healthy and delicious!

Boil water.
Mix the glutinous rice flour, tapioca flour, and rice flour together.
Add 1 cup of boiling water in the flour mixture. Stir quickly. After the flour and water starts to come together, knead with your hand to form a dough ball for about 2 minutes.
Roll the dough out to flatten it as much as you can. Don't worry if it is not very thin. These noodles aren't supposed to be very thin like spaghetti noodles in the first place. Having it a little thick is actually the better texture for this type of noodle.
Cut the noodles. I usually dust the dough heavily with the tapioca flour. Then, I fold the dough into thirds or fourths and cut it into strips then unfold it to make noodles. You can use a knife or a scraper to cut it. I just use a scraper. If you have a noodle maker and want to use it for this recipe, you really have to make sure that you dust the dough heavily before letting your pasta machine flatten and cutting the dough into noodles. For me, using your hands and a scraper is easier and more and faster.
Cook the noodles with boiling water or broth or keep it fresh in the fridge for up to 2 weeks. You just have to again make sure to sprinkle a lot of tapioca flour then put the noodles in the ziplock and put it in the fridge. So you see that you can make these noodles fresh while the broth is cooking. Really the entire process of making the fresh Khao Piek Noodle is less than 10 minutes!

Boil the noodles. Shake off the excess tapioca dust and boil the noodles in hot boiling water until part of the noodles become translucent. This should take about 3 - 5 minutes. Make sure to use medium heat.
Put the noodles in the bowl and add the broth, meat, and vegetables from cooking broth or leave it out if you don't like them. Usually, you will the vegetables out but then add bean sprouts, spring onions, sometimes cilantro, fried shallots and add more seasoning the way you like it. I like my sliced Shitake mushroom from the broth so I'd like to make my own broth and use the meat and vegetables from it too.

Instead of making your own broth. Use cans chicken broth and store bought rotisserie chicken.

Take the meat out of the rotisserie chicken. Set the meat aside. Use the bones to make broth with the same measurement of water and ingredients of the recipe. However, you must soak the dried Shitake mushrooms before start deboning the chicken so that they are soft enough and will not take more than 15 minutes of cooking time.

Now some of us are big eaters but some are not. If you make about 5 bowls of this noodle using all of the broth and meat. The calories of each bowl is about 765 calories while the macro value is at 668 calories.

Serving: 1bowl | Calories: 765kcal | Carbohydrates: 68g | Protein: 24g | Fat: 40g