Saeng Douangdara shows us how to make a chicken noodle soup from Laos.
Khao Piek Sen Lao
- 2 tbsp cooking oil
- 2 tbsp garlic, lightly crushed
- 2 tbsp shallots minced
- 1 whole yellow onion
- 1 handful cilantro roots (or cilantro stems)
- 4 thin slices galangal, lightly crushed
- 1 lemongrass stalk lightly crushed
- 4 lime leaves, squeeze with hands
- 1 whole small chicken or 6 chicken thighs
- 3 quarts water
- 1 tbsp fish sauce
- Salt and black pepper to taste
- Garnish: lime, fried garlic, fried shallots, chili oil, more fish sauce to taste, cilantro, green onions, and sriracha
- 1-1/2 cup jasmine rice flour
- 1-1/2 cup tapioca flour
- 1 cup boiling water
- Extra rice flour for dusting
KHAO PIEK SEN LAO BROTH INSTRUCTIONS:
- Prepare the broth aromatics: lightly crush the garlic, minced shallots, halved yellow onion, bruised cilantro roots, bruised galangal slices, bruised lemongrass, lightly squeezed lime leaves.
- Cut up the whole chicken with bone on.
- In the pot, heat the stove on high then add the cooking oil. Add the aromatics; saute the aromatics until lightly golden.
- Add the chicken pieces and saute until the skin browns then add the water before aromatics start burning.
- Season with fish sauce, black pepper, and salt.
- Bring the broth to a boil then let it simmer and cover with a lid for 1 hour.
- Strain the broth out and hand shred the chicken meat.
- Boil water and use 1 cup from the boiling water.
- In a medium bowl, add the rice flour and tapioca flour and whisk.
- Slowly add the boiling water into the bowl and mix with a wooden spoon. Once the mixture is cool enough to mix with your hand, start kneading the dough very firmly.
- Add more water as needed (1 tbsp as needed). The final dough should be smooth.
- Flatten out the dough and cut it into the desired thickness of strands.
- Cook the noodles in a separate pot of boiling water for 2 minute.
Putting it Together:
- Place the cooked noodles into a serving bowl.
- Add the desired amount of broth.
- Garnish with lime, fried garlic, fried shallots, chili oil, more fish sauce to taste, cilantro, green onions, and sriracha