I was craving some good Laotian Khao Piak Sien and then I remembered the stewing hens in my freezer. My dad sent me home with a few stewing hens and cocks during one of my visits home. I also asked my mom to pick up some homemade pho meatballs, som moo and isaan sausage from her lady. My grandpa packed a cardboard box for me. It was inspected by TSA. I wonder what they were thinking when they searched the box.
This is one of those dishes that really benefits from a tougher old chicken although, my mom has made it with regular old whole fryers because my sister didn’t want to eat her pets.
A delicious dish
Khao Piak Sien is a great dish to serve a crowd. We took turns cooking the meals during our snowboard/ski trip back in February. My friend was in charge of dinner day 2 and was undecided between Khao Piak Sien or Pho. She decided on the Khao Piak Sien. Everyone was glad to have a steaming bowl of Khao Piak Sien after a day on the slopes.
I was looking for a “recipe” for the homemade rice noodles. I’ve never made it all by myself before. I’ve help with the rolling and cutting but someone else always prepared the dough. I knew it involved rice flour and hot water. My mom likes to add tapioca flour for chewier noodles. I called my mom but she didn’t call me back so I texted my friend Kellie. She said, “Ask Jenny! I suck at it.”
I find it funny because my Laotian friend told me to ask my Vietnamese/Chinese friend. I text Jenny and she said to use one bag red and one and a half bags green. She meant one bag regular rice flour and one and a half bags tapioca flour (not glutinous rice flour because I usually refer to glutinous rice flour as green). She said I could do a one to one ratio but she prefers the noodles chewier.