Lao Chicken Noodle with Hand-Cut Rice Noodles | Khao Piak Sen

2016-12-12

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Khao Piak Sen translates into Wet Rice Noodles.  This is a soup I grew up with as my mom would make it early in the morning and would last all day!  This is best served for breakfast, but really, I could eat this anytime of day.  Try this recipe with Chak Kuay ( fried bread ) 

 

Note:  You will have to go to the asian store for the Rice Flour and Tapioca Flour

 

 

Ingredients

  • Rice Noodles:

  • 1 bag of Rice Flour ( 12 oz )
  • 1 bag of Tapioca Flour ( 12 oz )
  • 6 Cups of boiling Water
  • Soup Stock

  • 16 Cups of water
  • 4 Chicken Thighs ( or whole chicken)
  • 1 whole onion
  • 4 Green onion stalk
  • 1 whole ginger
  • 2 tbsp of msg (optional)
  • 3 tbsp of salt
  • Garnishes

  • Chopped cilantro
  • Chopped Green onion
  • French Fried onion or shallots
  • Soy sauce
  • Fish Sauce
  • Lime
  • Oil pepper
  • Black Pepper

Method

Step 1

Soup Base Method

Let's start with the stock first so we can get it going while you are making the dough.

Step 2

Bring the water to a boil and add all the soup stock ingredients. Make sure the outer layer of onion is peeled and slice the ginger into medallions. Simmer on medium heat for an hour.

Step 3

After an hour, you can skim any excess fat and froth from the chicken and discard. Remove the chicken into a separate bowl. Once the chicken is cool enough to handle. Remove all the bone from the meat and put the bones back in the stock pot.

Step 4

Slice and chop the chicken into bite sized pieces and set aside in a container.

Step 5

Rice Noodle Method

This is a good time to start right after you bring the heat down on your stockpot to medium heat.

Step 6

In a large bowl, combine the tapioca and rice flour and mix. ( Save a little rice flour for later ) Add 4 cups of boiling water into the mixing bowl and mix with a wooden spoon thoroughly. Once combine, add the remaining 2 cups of boiling water into the boil and continue to stir.

Step 7

Continue to stir the mixture with a wood spoon just until you can work the dough with your hands. Do not let this get completely cool as it will make it more difficult to knead. The dough should be very warm before using your hands.

Step 8

With the dough still in the bowl, use your fist to punch down the dough. At this point the dough will look shaggy. Keep punching down the dough and working it until it becomes a ball.

Step 9

Flour your work surface with the rice flour and transfer the ball from the bowl to the work surface. Knead the dough for about 8-10 minutes until the dough is smooth and elastic. It should be slightly sticky to the touch. Use rice flour as needed.

Step 10

Take a hand full of dough, flour it and make a disc shape with your hand. Now, take the rolling pin and roll it out in only one direction. The width of the dough should be 3-4 inches wide, at its widest point. Keep rolling it out to the desire thickness. I suggest no less then an 1/8th inch.

Step 11

Cut the rolled out dough in half with a sharp knife. Flour the dough and put the two pieces together back to back. and cut the noodles to the desired thickness. After you have cut the noodles, sprinkle a little more rice flour on top of them and set them in a baking dish. Continue this process until there is no more dough left.

Step 12

Putting It All Together

By now the stock should be ready. In another smaller pot, transfer how ever much soup stock you would like, into the smaller pot and bring to a boil. Add some rice noodles directly into the stock and cook for about 2-3 minutes. Transfer the the noodle soup into a bowl. Garnish with at least chopped cilantro, chopped green onion, fried onions and sprinkled with black pepper. I also suggest adding 1 tbsp of soy sauce, 1 tbsp of fish sauce, and chili oil if you like it spicy.

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