Khaub Piaj (Kao Piak, Ka’Piek)
This soup is great to eat on cold winter days or just days when you are feeling under the weather. It can be enjoyed with various condiments such as fried garlic, chili paste, cilantro, green onion, fish sauce, etc. This dish is popular in Laos and in various Southeast Asian communities.Khaub Piaj (Kao Piak, Ka'Piek),
- 1 cup chicken pieces (you can use whatever pieces you want)
- 5 cups water (you can add more later if you want it less thick)
- 1 stalk lemongrass, chopped into 3 pieces (optional)
- 3 green onion, chopped (garnish/optional)
- 1/2 teaspoon salt
- 1 cup rice flour
- 1 cup glutinous rice flour
- 1 cup hot boiling water
- tapioca flour for dusting
Preparation1. Boil the chicken, salt, and lemongrass in 5 cups of water. Skim off any scum that may be floating in the water.Cook for about 10-15 minutes. Cooking time will depend on how big you chopped up your chicken pieces. Take the chicken pieces out and shred them with a fork until you get small pieces. Set the chicken aside in a bowl.
2. Boil another cup of water in a different pot. Mix the 1 cup rice flour (red one) and the 1 cup glutinous rice flour (green one) in a large bowl. Add 1 cup boiling hot water slowly into the mixture and mix it together until incorporated. You will have to use your hands to knead the dough. If it is too dry, add 1 teaspoon of water. If it gets too sticky, add a few teaspoon of tapioca starch (blue one).
3. On a large surface, lightly flour with tapioca starch. With a rolling pin, flatten out the dough. Add tapioca starch so it doesn't get too sticky. Cut the noodle into long strings.
4. Carefully place the noodles into the stock and boil for 5 minutes. Add back the chicken pieces. Add more water if it gets too thick. Be careful not to stir the noodles too much or else they will break. Cook an additional 5 minutes. Then it's ready to serve! Add any condiments of your choice!