UPDATE: Please watch my New & High Quality Remake Version of This Recipe Tutorial (2023).

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Khao Piak Sen 🍜 is a Rice Flour Tapioca Chicken Noodle Soup. Very Popular within the South East Asian Lao/Hmong/Mien/Thai/Vietnamese Culture. Super Easy to make!

The Soup Base can also be made with Pork, Vegan, and in Vietnamese Cuisine with Seafood 🦞🦐.

I enjoy making this on a Rainy Day or on a Cold Day (Soup Season) 🥶. Always a hit with the kids. I enjoy making my personal bowl Extra Spicy 🥵🌶🔥🍜.

If you try my Recipe, please tag me on Facebook, or Instagram 📸.

Will be reshooting this Tutorial this in High Quality soon ▶️🎥.


Recipe:


Ingredients 👇🏻


Soup:

2 Pieces of Chicken Breast
2 Pieces of Chicken Thigh
5 Thinly Sliced Ginger
1 Tsp of Salt
3 Tbs of Fish Sauce
5 Liters of Water
1 Tbs of Monosodium Glutamate (Optional)
6 Tbs of Chicken Bouillon (Or Chicken Stock)
1 Stalk of Lemon Grass (Chopped into 4-5 Pieces)

- You can use a Whole Chicken or Free Range Chicken if you have it! This will taste even more Delicious.


Prepping:


Garnishes (Wash, Drain, and Chop to desired size). 👇🏻

Green Onions
Limes
Cilantro’s
Bean Sprouts


Instructions:

1. Bring a Pot of Water to a Boil, then add Salt, Ginger, Lemon Grass, Monosodium Glutamate, and Fish Sauce.

2. On Medium High Heat, add Chicken to Pot, Cook for 25-30 Mins. Skim out the Impurities and Scums from the Surface of the Soup for a clearer less cloudy Broth.

3. Using Tongs, remove Chicken from Pot. Place it in a Mixing Bowl. Set it aside and let it rest.

4. While the Chicken is Resting, Prep your Garnishes and Toppings. Chop your desired amount of Green Onions, Cilantro’s, and sliced Limes.

5. Once the Chicken has cooled down, shred Chicken to desired size by hand pulling into thin strips (as shown in video) or separate and shred with a Folk.

6. You will notice the Soup Broth Level is low and Evaporated, add 6 Six Cups of Water to bring back the Soup to its original Level. Once completed, add Shredded Chicken back into the Pot. Bring to a Boil once again for 15-30 Mins.

7. Once the Soup is back to a Boil. Add Noodles into the Pot. Cook for 5-10 Mins until Noodles becomes translucent.

8. Base of your preference, if you don’t want your Broth to be too thick! Boil noodles in a small pot of water separately.

9. Drain Noodles, place in a bowl, then pour your desired amount Broth over it, add your Garnishes, Toppings, and Condiments and Enjoy!

10. Written Recipe and Instructions on how to make the Noodles are in My Comment Section below. Ran out of space to write ✍🏻.


Note 📝 two ways to cook your noodles!


1. Directly in the Soup Pot, remember this will make the Broth extremely thick!

2. Separately, in a small pot, bring to a boil, gently add in noodles so that they don’t break, you want the noodles to swim freely. They will become translucent or float up when they are full cooked.


Another Note 📝

Optional Untraditional toppings! I add Package Frozen Beef Meatballs and Canned Quail Eggs to my Soup.

This is commonly done in the Restaurants of Sacramento, California. Optional. But definitely a Game Changer. Let me know if you have tried this before?


Tips and Tricks! (Optional) 📝

Are you a Garlic Lover? Want to bring your Broth to another Element? If so, then add Fried Garlic Oil 🧄 to your Broth.

1. Minced desired amount of Garlic, then on High Heat, add oil to pan, once the oil starts to sizzle, add in your minced Garlic.

2. Fry until Golden Brown, turn off the Heat. Pour this into the Pot, or place in a Heat Proof Bowl, drizzle your desired amount in personal bowl.


Optional Condiments, adjust to likings👇🏻

Fried Garlic 🧄
Fried Onions 🧅
Fried Shallots
Sriracha 🔥🌶
Golden Mountain (Soy Sauce)
Chili Oil 🌶🔥
Chili Powder 🌶🔥
Black Pepper
Fish Sauce
Hoisin
Sugar


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