Khao Piak Sen
Laos's hand-cut noodle soup: thick, chewy home-made rice noodles in a pork or chicken broth, with tomato and herbs — breakfast comfort in Vientiane.
What it is
Laos's hand-cut noodle soup: thick, chewy home-made rice noodles in a pork or chicken broth, with tomato and herbs — breakfast comfort in Vientiane. Ingredients: rice flour and tapioca for noodles, pork or chicken broth, pork slices, tomatoes, garlic oil, spring onions, cilantro, lettuce, bean sprouts, lime, fermented soybean or chile (optional). Recipe: 1) Roll and hand-cut thick noodles; they should be irregular and chewy. 2) Simmer a clear, garlicky broth. 3) Cook noodles directly in the broth so it clouds slightly. 4) Top with herbs and garlic oil. Serve: with lime, chile and a side of sticky rice (naturally). Flavor: soft chew, clean broth, gentle garlic warmth. History: noodle soups came with Chinese and Vietnamese currents, but the hand-cut noodle and Lao broth made khao piak sen Vientiane's own morning ritual. See also: Larb, Or Lam.
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