Khao piak sen
A thick, comforting soup of chunky rice and tapioca noodles, with chicken, fried garlic and spring onion. It’s the breakfast of Vientiane’s stalls.
Ingredients
- 4 chicken thighs
- 1 piece of ginger and 1 lemongrass stalk
- Dough: 200 g rice flour, 50 g tapioca starch, hot water
- Fish sauce and salt
- Fried garlic, spring onion, coriander, lime and chilli
How to make it at home
- Simmer the chicken with the ginger and lemongrass in 2 litres of water for 40 minutes. Shred it and keep the broth.
- Knead the flours with hot water into a soft dough, roll it out and cut into thick strips.
- Cook the noodles directly in the broth for 6–8 minutes: their starch thickens it.
- Season with the fish sauce and return the chicken.
- Serve with fried garlic, spring onion, coriander, lime and chilli.
The trick: The noodles cook in the broth, not separately: that’s what makes it thick.