Foryoueats: Khao Piak Sen (Lao Chicken Noodle Soup) Recipe

Name: Foryoueats: Khao Piak Sen (Lao Chicken Noodle Soup) Recipe
Total time: 195 min
Ingredients: For the Fried Garlic and Shallot:; 1 cup (240ml) vegetable oil; 24 cloves garlic (120g), sliced thinly crosswise, preferably with a mandoline; 3 medium shallots (150g), sliced thinly crosswise into rounds, preferably with a mandoline; For the Broth and Chicken:; 1 medium yellow onion (10 ounces; 280g), peeled and quartered through the root end; 3 large knobs ginger (3 ounces; 90g), peeled and sliced crosswise into 1/4 inch thick rounds; 3 tablespoons (45ml) garlic and shallot oil, from above; 1 stalk lemongrass (2 3/4 ounces; 80g), outer layer discarded then roughly chopped; 6 medium cloves garlic (1 ounce; 30g), peeled and thinly sliced crosswise; 5 makrut lime leaves; Stems from 1 bunch cilantro (2 ounces; 60g), chopped (see note); One 3- to 4-pound (1.3 to 1.8kg) whole chicken, blotted dry (see note); 2 tablespoons kosher salt (3/4 ounce; 25g), plus more as needed; 2 tablespoons soy sauce (1 ounce; 30g); 2 tablespoons Asian fish sauce (1 ounce; 30g); 1 teaspoon sugar; For the Noodles:; 7 ounces (200g) plus 3/4 ounce (20g) white rice flour, divided (see note); 7 ounces (200g) plus 3/4 ounces (20g) tapioca flour, divided; 1 3/4 cups (415ml) boiling water; To Finish and Serve the Soup:; 2 scallions, sliced thinly on the bias; 2 fresh bird’s eye chilis, stemmed and minced; 5 sprigs morning glory, pulled through a morning glory shredder (optional; see note); Lime wedges; Fried garlic, from above; Fried shallots, from above; Picked cilantro leaves and tender stems

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This Khao Piak Sen (Lao Chicken Noodle Soup) recipe is comfort food at its best. The aromatic broth is infused with lemongrass, ginger, and garlic, while the tender chicken and chewy rice noodles...

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Ingredients

For the Fried Garlic and Shallot:
1 cup (240ml) vegetable oil
24 cloves garlic (120g), sliced thinly crosswise, preferably with a mandoline
3 medium shallots (150g), sliced thinly crosswise into rounds, preferably with a mandoline
For the Broth and Chicken:
1 medium yellow onion (10 ounces; 280g), peeled and quartered through the root end
3 large knobs ginger (3 ounces; 90g), peeled and sliced crosswise into 1/4 inch thick rounds
3 tablespoons (45ml) garlic and shallot oil, from above
1 stalk lemongrass (2 3/4 ounces; 80g), outer layer discarded then roughly chopped
6 medium cloves garlic (1 ounce; 30g), peeled and thinly sliced crosswise
5 makrut lime leaves
Stems from 1 bunch cilantro (2 ounces; 60g), chopped (see note)
One 3- to 4-pound (1.3 to 1.8kg) whole chicken, blotted dry (see note)
2 tablespoons kosher salt (3/4 ounce; 25g), plus more as needed
2 tablespoons soy sauce (1 ounce; 30g)
2 tablespoons Asian fish sauce (1 ounce; 30g)
1 teaspoon sugar
For the Noodles:
7 ounces (200g) plus 3/4 ounce (20g) white rice flour, divided (see note)
7 ounces (200g) plus 3/4 ounces (20g) tapioca flour, divided
1 3/4 cups (415ml) boiling water
To Finish and Serve the Soup:
2 scallions, sliced thinly on the bias
2 fresh bird’s eye chilis, stemmed and minced
5 sprigs morning glory, pulled through a morning glory shredder (optional; see note)
Lime wedges
Fried garlic, from above
Fried shallots, from above
Picked cilantro leaves and tender stems