Khao piak sen

Rice noodles and fuming hot broth: what could possibly go wrong with this combo? Well… If I ask, if it’s because I want you to picture my kitchen after a two hours of homemade rice noodles, made from rice flour. It was SUCH a MESS… But it was worth it, and I’ll tell you why.

I grew up with a super cooker at home, my mom was well-known if our small community to be a good cooker, and I always saw it as a gift. How many did I try in the past her recipes while I was still living at their place, without any success? And yes, it took one confinement to motivate myself to overcome my lack of knowledge about Lao food, but, guess what ? I’ve managed (kind of) to do my FIRST KHAO PIAK SENE !


What does khao piak sene reminds you? For me, it’s about family gathering dinner, most of the time during winter. My mom could never cook it just “for the four of us”: If she has to start making a broth, it was to be in a 5L pan with kilos and kilos of meat! So, obviously, all the family get to get invited.

In Laos, I used to have it as a breakfast or, time to time (not to say often), a late post-club dinner (After 2AM at the Talad Sao 🙂 )

As I could not have it outside, I decided to learn how to do it. It is actually pretty simple ! I can’t imagine it took me that much time to learn how to do it.


Ingredients:
Rice noodles
• Rice flour
• Tapioca starch
• Hot water

Broth
• Meat: chicken or prol
• Fish sauce
• Water

Toppping
• Onion leaves
• Coriander
• Frien shallots


  1. Prepare the broth by boiling a large amount of water (oh ! what you’ll learn with my mom and I: it’s all about “approximatively” or “around”) and 2 tbsp of nam paa (fish sauce). Once the water is boiling, you can add the meat
  2. For the noodles, boil water until it is hot but not boiling.
    In a big bowl, place 100g of rice flour and 100g of tapioca starch. Once the water is hot, pour it in and start to work on it until you obtain a dough.
    If the dough is too liquid, add a little more flour; if it’s too dry, add water
  3. Roll you dough on a working surface but don’t forget to dust it with flour before that.
    I am using a big knife Local use to cut the meat: it will give you some nice noodles; a pizza cutter is fine also 🙂
  4. Warm the broath and plunge the noodles once the water is boiling
  5. Serve with shredded meat (if it’s chicken) and top your bowl with green onion leaves, coriander and fried shallots

If you wish to store the noodles, make sure you keep them flat in the bag or recipient with some flour so they won’t get sticky (and this is what happened to me) and put them in the freezer (can’t be store in the fridge).

Bon appétit !

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s