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Name: Khao Piak Sen
Total time: 45 min
Yield: Serves 4
Cuisine: Laos
Ingredients: 200 g Rice flour; 150 ml Water; 300 g Chicken thighs, boneless, skinless; 1.2 L Chicken stock; 3 cloves Garlic, minced; 2 Shallots, sliced; 2 cm Ginger, sliced; 2 tbsp Fish sauce; 1 Lime, cut into wedges; 2 tbsp Fresh cilantro, chopped; 2 tbsp Green onions, sliced; 1 tsp Chili flakes; 1 tsp Salt; ½ tsp Black pepper

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Laos45 minServes 4이전에 요리됨

Khao Piak Sen

ຂ้าวเปียกเส้น · Khao Piak Sen

재료14

Rice flour200 g
Water150 ml
Chicken thighs, boneless, skinless300 g
Chicken stock1.2 L
Garlic, minced3 cloves
Shallots, sliced2
Ginger, sliced2 cm
Fish sauce2 tbsp
Lime, cut into wedges1
Fresh cilantro, chopped2 tbsp
Green onions, sliced2 tbsp
Chili flakes1 tsp
Salt1 tsp
Black pepper½ tsp

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Combine rice flour and water, knead into a smooth dough, roll thin and cut into thin strands to form noodles; set aside.
In a pot bring chicken stock to a boil, add chicken thighs, ginger, garlic, and shallots; simmer for 20 minutes until chicken is cooked through.
Remove the chicken, shred it, return to the broth and season with fish sauce, salt, and black pepper.
Add the prepared rice noodles to the boiling broth and cook for 3–5 minutes until tender.
Ladle the soup into bowls and garnish with chopped cilantro, sliced green onions, chili flakes, and a lime wedge.
Serve hot and enjoy.