Kow Piek Sen (Ko-w Pe-iCK Senn) which is Laos’ most popular homemade noodle soup combines convenience and ease when consumed.

This is one of those dishes that remind you of home wherever you eat it. You could eat the dish at a restaurant or someone else’s home, and it would remind you of yours. Anybody can make this dish as it is easy to make, and we will be showing you how to make this recipe.

Kow Piek

Khao piak sen is a rice noodle soup that is a part of traditional Laotian cuisine. It literally translates to wet rice strands. It is a common comfort food that's great for a cold day. It is the "chicken noodle soup" of Laotian cuisine and does not require too many ingredients, but makes a perfect dish with its simplicity. It is often made in large batches to eat with a large group of people. It is sometimes prepared using pork belly. Chopsticks are commonly used to consume the soup, and it is commonly eaten as a breakfast dish.

Print Recipe

Ingredients

For The Chicken Broth:

4 – 6 Cups Water
1 Whole Chicken
1 Pack Pork Meatballs
1 -2 Whole Yellow Onions
1 Pinch Salt
1 Can Quail Eggs
1 Stalk Lemon Grass

For The Handmade Noodles.

16 Oz Topioca Starch
16 Oz Rice Flour
4 – 6 Cups Boiling Water
1 Pinch Salt

Add Ons:

1 Cilantro (Sliced)
3-4 green onion
3-4 limes (sliced)
1 – 2 tsp chili oil
1 – 2 tsp sweet soy sauce
1 – 2 tsp fish sauce
1 – 2 pinches fried garlic/ shallot
1 – 2 pinches patangko
Bean sprouts (washed/drained)
shredded chicken

Instructions

Directions To Follow

Preparing the soup broth: permit the water to boil with your onions, lemongrass, and salt. Gradually include the whole chicken. Now it's optional to cut the chicken into pieces now so it will be much easier for your shredding later. While waiting for that to boil, prepare your quail eggs and meatballs to include after. When done, take the chicken out and let cool. Include eggs and meatballs, however if vegetarian leave those out. Start shredding chicken, and keep those to the side once done to include on top. For a vegetarian choice, include and skip the chicken in the onions, celery and lemongrass for a flavorful veggie stock in addition to your jasmine rice.
Preparing the homemade rice noodles: mix in a big metal bowl the 16oz bag of rice flour and tapioca starch, and pinch of salt. Making sure to keep about 1/4 cup of rice flour for dusting and separation of noodles, so they do not stick and mix well with hands. Make balls of dough, roll out flat into long strips and start cutting noodle-like strips.
Preparing the tasty soup bowl: bring another pot of water to a boil and add a handful of noodles and let those cook. Once noodles are done, stress and add to the soup bowl, start adding ladles of broth over your noodles and option of meat then sprinkling on the fresh vegetables, including the fish sauce (optional), sweet soy sauce, a dash of white and black pepper, good quantity of chili oil and fried garlic finishing with the fresh squeeze of lime to pull it together.

For A Much Healthier Option, you can use:

Vegetable Rice Soup.
4 – 6 cups of water.
1 stalk of celery.
1 – 2 whole yellow onions.
1 heavy pinch of salt.
1 stalk of lemongrass.
3 – 4 cups of Jasmine Rice.

Conclusion

We hope you have enjoyed this recipe, let us know if you make any changer to the recipe to make it taste better. If you liked this recipe, you might also want to try our other recipes such as the Vietnamese Sandwich, Burger King French Toast Sticks and the Shrimp and Pork Shumai Dumplings.