Hand-made fresh rice flour noodles — made by working rice flour and hot water into a dough, then extruding or rolling and cutting into flat noodles — simmered directly in a chicken or pork broth, served with herbs, fried shallots, and padaek. Khao piak sen is the Lao equivalent of a congee-style noodle preparation — the noodles are cooked in the broth (not separately and then combined) and they release rice starch into the broth as they cook, thickening it slightly.
**The fresh noodle dough:** - Rice flour: 200g. - Hot water: approximately 150ml. - Salt: ½ teaspoon. Work the hot water into the rice flour to produce a smooth, pliable dough — using the hot water dough principle (Entry FD-19 applied to rice flour rather than wheat flour). The hot water partially gelatinises the rice starch, producing a dough that holds together when rolled and cut. **The noodles:** Roll to 2–3mm thickness. Cut into flat noodles of approximately 1cm width and 8–10cm length. Dust with a small amount of rice flour to prevent sticking. **The cooking:** The noodles are dropped directly into the simmering broth — they sink, then rise as the starch gelatinises and the noodle becomes cooked (3–4 minutes). The starch released by the cooking noodles lightly thickens the broth. **The serving:** The broth, now slightly thickened, with the noodles. Garnish: fried shallots, spring onion, padaek broth (alongside), fresh herbs, lime, chilli.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)