Khao piek sen is a fresh rice noodle soup also known in Vietnam as bánh canh. The Lao version is a thick soup garnished with cubes of pig's blood. The broth can be prepared using pork or poultry. In this recipe, I propose the chicken version.
For 4 people
200 g rice flour
200 g tapioca starch
500 g chicken drumstick
1 teaspoon of salt
4 tablespoons of fish sauce
4 garlic cloves, minced
2 tablespoons of sunflower oil
200 g cooked pork blood, cut into 2cm cubes
4 tablespoons of chopped cilantro
4 tablespoons of chopped green onions
In a large pan, brown the chicken in oil over a high heat for 2 minutes. Add the garlic and brown it for 2 more minutes. Add 2.5 l of water, add salt and fish sauce, bring to the boil. Lower the heat and simmer with the lid closed for 30 minutes.
"Browning the meat induces the Maillard reaction. This chemical reaction will give the umami flavor to your broth and avoid using MSG."
In a large bowl, mix the rice flour with the tapioca starch. Add 400 ml of boiling water while mixing with a fork. Once the dough has cooled a little, knead it for 3 minutes.
Flour with tapioca starch and roll out the dough, cut into thin strips (0,2 cm x 0,5 cm x 10 cm). Reserve.
Remove the meat of the broth and cut it into thin strips. Reserve.
Gently immerse the noodles in the broth and boil for 3 minutes. The broth has now a thick texture.
Divide the noodles and broth in 4 large bowls. Garnish with pork blood, meat, cilantro and green onions.
"Cooked pork blood can be found in Asian supermarkets. You can reheat it by dipping it in the broth for 3 minutes."
More pictures here.