Khao Piak Sen

Owner and Executive Chef of Lat14, Ann Ahmed, prepares a dish that shows why she is one of the three nominees for Outstanding Chef of the Charlie Awards.

14oz of Tapioca Flour
16oz of Rice Flour
2L of boiling hot water
Direction: in a standing mixer combine the flour and add boiling hot water on the low setting. Make sure to use the kneading hook. Mix until a dough is form and it has a gummy texture to it.
Pull the dough out of the bowl. Cover with a clean damp towel.
Portion into 8 balls. Knead the individual balls, and roll out with a rolling pin. Repeat with all eight balls. Depending on how long you would like your noodles, that would be the direction that you would hand cut your noddle strips.

Chicken Broth:
12 qt water
3lb stewing hen
1 yellow onion head
1/2cup of sliced ginger
2 tablespoons of salt

Direction: Bring the water to a boil, add the hen, then add the yellow onion and ginger slices. Season the broth with salt. Allow the broth to simmer on med heat for 45-1hour. Turn of the heat, pull the hen out and allow to cool before shredding the meat off the hen.

½ cup of chopped green onions
½ cup of chopped cilantro
Lime wedges
Freshly ground black pepper
Chili oil or chili paste for more heat
Soy sauce or fish sauce
Assembly the bowl.
1. Bring Broth to a boil and then add hand cut rice noodles. When the noodles float to the top its ready. Ladle the noodle soup into a bowl, garnish with shredded chicken and garnish as you desire.
2. Season to taste with lime, soy sauce, fish sauce and chili oil.

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