Khao Piak Sen Noodles
A regional noodle soup from northeastern region of Thailand. This dish is also found across the Mekong river in Laos.
Servings 4 people
Ingredients
Pork Broth
- 1 kg pork bones
- 1 whole Asian radish or mooli
- 1 tsp black peppercorns
- 2 litre water
- 1 tbsp light soy sauce
- 1 tsp salt
- 1 tsp fish sauce
Noodle Garnish
- 200 g pork mince
- 1 tbsp light soy sauce
- ½ tsp white pepper powder
- ½ tsp sugar
- 1 stick Vietnamese ham, sliced into matchsticks
- 4 tbsp crispy shallots
- 1 bunch coriander
Khao Piak Noodles
- 120 g rice flour
- 180 g tapioca flour
- ½ tsp salt
- 180 g boiling hot water
Instructions
Pork Broth
- Clean the pork bones in running water to make sure it's free of any bone chips. In a stock pot, cover the bones with just enough water then bring it to a boil for 5 minutes.
- Remove the bones and discard of the water. Wash the bones again under cold water to remove any gunk.
- Return the clean bones into the stock pot then add the mooli (or Asian radish) that had been cut into big pieces as well as black peppercorns. Cover the bones with 2 Litre of water or enough to cover the bones and simmer for 3 hours.
- When the broth is ready, season with salt and soy sauce then set aside.
- Make the pork mince balls by combing the mince with the rest of the seasoning. Shape the mince into little balls then drop them into the pork broth we made earlier.
Khao Piak Sen Noodles
- Combine the dry ingredients for the noodles then give it a little mix.
- Pour in the boiling water then mix using a spoon first. The dough will be very hot so becareful not to burn yourself.
- After a couple of minutes when the dough starts to cool, knead the dough with your hands until it comes together into a smooth ball.
- Roll the dough out into a sheet about 3 mm thick. To avoid the dough sticking to the surface, sprinkle a bit of tapioca flour as you work it. Then cut into thin strips roughly about 3mm width.
Assembling the noodles
- Remove the bones and radish from the broth we made earlier. Bring the broth to a boil, then add the freshly made noodles into the broth. Cook the noodles for 1-3 minutes (longer if you left the noodles to dry out).
- The garnish with the pork mince, fried shallots, coriander and sprinkle of white pepper powder. Serve hot!