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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":431,"serveWith":438,"variations":441,"ingredients":451,"instructions":519,"pronunciation":551,"substitutions":552,"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":505,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":579,"mainIngredients":582,"images":583,"keywords":593,"publishedAt":600,"updatedAt":600,"authorSlug":601,"summary":602,"localeSlug":565,"alternates":603},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the water was not at a full boil when it went in. Rice flour has no gluten, so the dough holds together only when the boiling water gelatinises part of the starch. Use water straight off a rolling boil, mix immediately, and knead while the dough is still hot — a cooled dough will crack no matter how much you work it.","Why does my rice noodle dough crumble?",{"answer":398,"question":399},"No. The loose starch on the surface of freshly cut noodles is what thickens khao piak sen and gives it its characteristic cloudy, glossy body. Cook them straight in the broth. If you are using rinsed frozen noodles, whisk a tablespoon of tapioca starch slurry into the soup to compensate.","Should I rinse the noodles before adding them to the broth?",{"answer":401,"question":402},"The noodles are nearly the same — rice flour and tapioca starch, thick and chewy, cooked in their own starch. The difference is in the bowl: the Lao version is chicken-based and finished with fried garlic oil, coriander, spring onion, black pepper and lime, while bánh canh is often built on pork or crab broth with different garnishes.","What is the difference between khao piak sen and Vietnamese bánh canh?",{"answer":404,"question":405},"Only with care. Freshly cut noodles are best within an hour. To hold them longer, dust them heavily with tapioca starch, spread them on a tray without touching and freeze until firm, then bag them for up to a month and cook from frozen. Refrigerating them raw makes them dry out and crack.","Can I make the noodles ahead of time?",{"answer":407,"question":408},"Yes, if made as written. The noodles use rice flour and tapioca starch, neither of which contains gluten, and the broth is seasoned with fish sauce and salt. Check your fish sauce label, since a small number of brands include wheat, and skip any soy sauce garnish unless it is a gluten-free variety.","Is khao piak sen gluten-free?",[410,411,412,413,414,415],"Use water at a full rolling boil, not merely hot. Below boiling the starch will not gelatinise and the dough falls apart under the rolling pin.","Knead the dough while it is still uncomfortably warm, using a folded towel to protect your hands — it stiffens and cracks as it cools.","Dust generously with tapioca starch, not flour, when rolling and cutting, so the strands do not weld together in the pot.","Cut the noodles thick, roughly 5 mm square in section. Thin strands lose their chew and dissolve into the broth.","Cook the noodles in the broth itself, unrinsed. That cloudy starch is what turns the soup thick and glossy.","Make only as much as you will eat now. These noodles are at their best within minutes of cutting and turn heavy overnight.","🍲","Khao piak sen is the Lao breakfast soup: fat, slippery, slightly chewy noodles in a chicken broth that has been deliberately allowed to go cloudy. The dough is rice flour and tapioca starch scalded with boiling water, kneaded warm, rolled and sliced by hand — and crucially the noodles go into the pot unrinsed, so the loose starch clinging to them thickens the broth into something between soup and gravy. Over the top go crisp fried garlic and its oil, spring onion, coriander, black pepper and a lot of lime. It is comfort food that eats like a bowl of noodles and a bowl of congee at the same time, and it is best made and eaten within the hour.","The name is descriptive rather than poetic: khao piak means wet rice, sen means strand. It belongs to a family of thick, starch-clouded rice noodle soups found across the region, and its closest relative is Vietnamese bánh canh, which uses almost the same dough. The overlap is not a coincidence — Laos and Vietnam share a long border, a long history of movement across it, and a French colonial period that put both cuisines in the same administrative unit for sixty years. Which direction the noodle travelled is not something anyone can settle, and Lao and Vietnamese cooks each treat it as their own.\n\nWhat makes the Lao bowl distinct is the finish. The broth is chicken, simmered with lemongrass, ginger and a whole onion, and it is served hot with an aggressive load of fried garlic in its oil, chopped coriander, spring onion, coarse black pepper and lime — plus, at street stalls, a spoon of chile paste and often a piece of the boiled chicken shredded on top. In Vientiane it is a morning dish, sold from carts and small shops from around six, and the noodles are cut fresh through the whole service rather than made in advance.\n\nThis is the hardest recipe in the Lao repertoire to get right at home, and the reason is the dough. Rice flour has no gluten, so the structure comes entirely from gelatinising some of the starch with boiling water — get the water temperature or the ratio wrong and the dough either crumbles or turns to glue. It also has to be kneaded and rolled while genuinely hot, which is uncomfortable, and worked quickly before it dries. The payoff is a texture no dried noodle reproduces: bouncy, faintly slippery, with a soft chew that holds up in hot broth for exactly as long as it takes to eat the bowl. Get it wrong once and you will understand the technique; get it right and you will stop buying the frozen kind.","This dish does not keep well assembled — the noodles keep absorbing broth and by the next day you have a solid mass. The broth alone refrigerates for 3 days and freezes for 3 months. Uncut dough can be wrapped tightly and held at room temperature for about an hour, no longer, before it dries and cracks. Cut noodles can be dusted heavily with tapioca starch and frozen flat on a tray for up to a month, then dropped into boiling broth straight from frozen.",[421,422,423,424],"Scalds the flour with genuinely boiling water, which is the only way the starch gelatinises enough to hold a noodle together.","Cooks the noodles directly in the broth so their starch thickens it — rinsing them is the single most common mistake.","Builds the fried garlic oil separately so the garlic stays crisp instead of dissolving into the soup.","Sets out realistic timing for a dough that has to be handled hot and worked fast.",[426,427,428,429,430],"Large mixing bowl","Rolling pin","Sharp knife or bench scraper","Large stockpot","Small pan for the garlic oil",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},14,72,2,1300,35,560,[439,440],"Lime wedges, chile paste and a shaker of coarse black pepper on the table","A Lao baguette (khao jee) for tearing and dipping, a Vientiane breakfast habit",[442,445,448],{"name":443,"description":444},"Khao piak sen sai kai","The standard: topped with shredded poached chicken from the broth, plus a piece of skin for whoever wants it.",{"name":446,"description":447},"With pork blood cake and offal","A common street version with cubes of set pork blood and simmered offal added to the bowl, giving a deeper and more mineral flavour.",{"name":449,"description":450},"Khao piak khao","The rice porridge cousin made without noodles at all, where broken rice is simmered until it collapses. Same seasonings, same garlic oil, different starch.",[452,458,462,467,472,475,480,484,488,492,495,501,504,508,513,516],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},1.2,"chicken","whole chicken or bone-in thighs and wings","kg","For the broth",{"qty":459,"name":460,"unit":461,"group":457,"noScale":8},2.5,"cold water","l",{"qty":463,"ref":464,"name":465,"unit":466,"group":457},1,"onion","onion, halved and charred cut-side down","piece",{"qty":468,"ref":469,"name":470,"unit":471,"group":457},30,"ginger","ginger, sliced thick and bruised","g",{"qty":434,"ref":473,"name":474,"unit":466,"group":457},"lemongrass","lemongrass stalks, bruised",{"qty":476,"ref":477,"name":478,"unit":479,"group":457},3,"fish-sauce","fish sauce","tbsp",{"qty":481,"name":482,"unit":471,"group":483},200,"rice flour","For the noodles",{"qty":485,"ref":486,"name":487,"unit":471,"group":483},150,"tapioca-starch","tapioca starch, plus extra for dusting",{"qty":489,"name":490,"unit":491,"group":483},260,"water, at a full rolling boil","ml",{"qty":463,"name":493,"unit":494,"group":483},"fine salt","tsp",{"qty":496,"ref":497,"name":498,"unit":499,"group":500},8,"garlic","garlic cloves, thinly sliced","clove","To finish",{"qty":502,"name":503,"unit":491,"group":500},60,"neutral oil",{"qty":505,"ref":506,"name":507,"unit":466,"group":500},4,"scallions","spring onions, thinly sliced",{"qty":509,"ref":510,"name":511,"unit":512,"group":500},0.5,"cilantro","coriander, chopped","cup",{"qty":463,"ref":514,"name":515,"unit":494,"group":500},"black-pepper","coarsely ground black pepper",{"qty":434,"ref":517,"name":518,"unit":466,"group":500},"lime","limes, in wedges",[520,525,528,532,536,539,544,548],{"tip":521,"text":522,"title":523,"timerSeconds":524},"Never let it boil hard — a rolling boil emulsifies the fat and turns the broth muddy rather than clean.","Put the chicken in a stockpot with the cold water, bring slowly to a simmer and skim off the grey foam that rises in the first ten minutes. Add the charred onion, ginger and lemongrass and simmer gently, uncovered, for 60 minutes.","Simmer the broth",3600,{"text":526,"title":527},"Lift the chicken out after about 35 minutes, when the meat pulls easily from the bone. Strip the meat, shred it coarsely and set aside, then return the bones to the pot for the remaining simmering time.","Shred the chicken",{"tip":529,"text":530,"title":531},"Straight off a rolling boil — anything cooler and the dough will not hold.","Mix the rice flour, tapioca starch and salt in a heatproof bowl. Pour in the boiling water all at once and stir hard with a wooden spoon until it forms a shaggy, sticky mass with no dry pockets. Let it sit 5 minutes, until cool enough to touch but still hot.","Scald the noodle dough",{"text":533,"title":534,"timerSeconds":535},"Turn the dough onto a surface dusted with tapioca starch and knead for 5–6 minutes, until it is smooth, elastic and slightly tacky like fresh play dough. Add a teaspoon of starch at a time if it sticks to your palms.","Knead while hot",360,{"text":537,"title":538},"Roll the dough out to about 5 mm thick, dusting heavily underneath. Cut it into 5 mm wide strips with a sharp knife, tossing them in more tapioca starch as you go so they stay separate. Work quickly before the surface dries.","Roll and cut",{"tip":540,"text":541,"title":542,"timerSeconds":543},"Stir gently but often for the first minute so they do not settle and stick to the base.","Strain the broth, return it to a strong simmer and season with the fish sauce. Shake the excess starch off the noodles and drop them straight in. Cook for 5–7 minutes, until they float and turn translucent at the edges and the broth visibly thickens and turns cloudy.","Cook the noodles in the broth",420,{"text":545,"title":546,"timerSeconds":547},"While the noodles cook, fry the sliced garlic in the oil over medium-low heat for 3–4 minutes, until pale gold. Pull it off the heat the moment it turns straw-coloured — it keeps browning in the hot oil and goes bitter if left dark.","Fry the garlic",210,{"text":549,"title":550},"Ladle noodles and thick broth into bowls, top with the shredded chicken, then spoon over the garlic and its oil. Finish with spring onion, coriander, plenty of black pepper and a lime wedge, and eat immediately while the noodles still have bite.","Build the bowls","kow pee-ak sen",[553,557,561],{"note":554,"swap":555,"original":556},"A genuinely decent shortcut with a similar chew. Add a tablespoon of tapioca starch slurry to the broth, since frozen noodles are rinsed and will not thicken it themselves.","Frozen bánh canh noodles from a Vietnamese grocer","Hand-cut fresh noodles",{"note":558,"swap":559,"original":560},"You need bones and collagen for the body of the broth, so boneless breast alone will produce something thin and disappointing.","Chicken thighs plus wings or backs","Whole chicken for the broth",{"note":562,"swap":563,"original":564},"Shallot oil is sweeter and less sharp. Many Vientiane stalls use both, and there is no wrong answer.","Fried shallot oil, or a mix of both","Fried garlic oil","khao-piak-sen","Khao Piak Sen (Lao Hand-Cut Rice Noodle Chicken Soup)","Khao Piak Sen","ເຂົ້າປຽກເສັ້ນ","Khao piak sen","laos","Vientiane",45,75,15,"hard",[577,578],"soup","main",[580,581],"dairy-free","gluten-free",[454,486,497,517,510],[584,587,589,591],{"alt":585,"src":586},"Bowl of Lao khao piak sen with thick hand-cut rice noodles, shredded chicken, fried garlic and spring onion","\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero.jpg",{"alt":585,"src":588},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-16x9.jpg",{"alt":585,"src":590},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-4x3.jpg",{"alt":585,"src":592},"\u002Fimages\u002Frecipes\u002Fkhao-piak-sen\u002Fhero-1x1.jpg",[594,595,596,597,598,599],"khao piak sen","lao noodle soup","hand-cut noodles","tapioca noodles","chicken soup","lao breakfast","2026-08-20","dishroute-kitchen","Chewy rice-and-tapioca noodles cut by hand straight into simmering chicken broth, so their starch thickens the soup, then finished with garlic oil, herbs and lime.",{"en":604},"\u002Frecipe\u002Fkhao-piak-sen",{"items":606,"total":885,"page":463,"limit":886,"hasMore":887},[607,641,651,680,714,744,771,800,830,858],{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"romanized":612,"countrySlug":570,"region":613,"baseServings":614,"prepMinutes":615,"cookMinutes":574,"difficulty":616,"course":617,"diet":620,"mainIngredients":621,"images":624,"keywords":634,"publishedAt":600,"updatedAt":600,"authorSlug":601},"jeow-mak-len","Jeow Mak Len (Lao Roasted Tomato Chili Dip)","Jeow Mak Len","ແຈ່ວໝາກເລັ່ນ","Jaew mak len","Nationwide",6,5,"easy",[618,619],"sauce","appetizer",[580,581],[622,497,623,477,510],"tomato","thai-chili",[625,628,630,632],{"alt":626,"src":627},"Bowl of smoky Lao roasted tomato chili dip flecked with charred skin, coriander and chile beside sticky rice","\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fjeow-mak-len\u002Fhero-1x1.jpg",[635,636,637,638,639,640],"jeow mak len","lao chili dip","roasted tomato dip","jaew","sticky rice dip","charred tomato",{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"romanized":569,"countrySlug":570,"region":571,"baseServings":505,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":642,"diet":643,"mainIngredients":644,"images":645,"keywords":650,"publishedAt":600,"updatedAt":600,"authorSlug":601},[577,578],[580,581],[454,486,497,517,510],[646,647,648,649],{"alt":585,"src":586},{"alt":585,"src":588},{"alt":585,"src":590},{"alt":585,"src":592},[594,595,596,597,598,599],{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"romanized":656,"countrySlug":570,"region":571,"baseServings":505,"prepMinutes":436,"cookMinutes":657,"difficulty":658,"course":659,"diet":660,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":600,"updatedAt":600,"authorSlug":601},"khao-poon","Khao Poon (Lao Coconut Curry Rice Vermicelli)","Khao Poon","ເຂົ້າປຸ້ນ","Khao poun",40,"medium",[578],[580,581],[662,663,454,473,517],"rice-noodles","coconut-milk",[665,668,670,672],{"alt":666,"src":667},"Bowl of Lao khao poon with rice vermicelli, red coconut curry broth, shredded cabbage, banana flower and herbs","\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fkhao-poon\u002Fhero-1x1.jpg",[675,595,676,677,678,679],"khao poon","coconut curry","rice vermicelli","banana flower","lao",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"romanized":685,"countrySlug":570,"region":613,"baseServings":496,"prepMinutes":657,"cookMinutes":686,"restMinutes":687,"difficulty":658,"course":688,"diet":691,"mainIngredients":694,"images":697,"keywords":707,"publishedAt":600,"updatedAt":600,"authorSlug":601},"khao-tom-mat","Khao Tom Mat (Lao Banana Sticky Rice Parcels)","Khao Tom Mat","ເຂົ້າຕົ້ມມັດ","Khao tom mat",70,240,[689,690],"dessert","snack",[692,693,581,580],"vegetarian","vegan",[695,663,696],"sticky-rice","banana",[698,701,703,705],{"alt":699,"src":700},"Lao banana leaf parcels of coconut sticky rice, one unwrapped to show glossy rice around a piece of banana","\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-4x3.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fkhao-tom-mat\u002Fhero-1x1.jpg",[708,709,710,711,712,713],"khao tom mat","sticky rice parcels","banana leaf","lao dessert","coconut sticky rice","steamed rice cake",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"romanized":719,"countrySlug":570,"region":613,"baseServings":505,"prepMinutes":720,"cookMinutes":721,"difficulty":616,"course":722,"diet":723,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":600,"updatedAt":600,"authorSlug":601},"lao-larb","Lao Larb (Minced Meat Salad with Toasted Rice Powder)","Lao Larb","ລາບ","Laap",20,12,[578],[580,581],[725,695,726,517,477],"ground-pork","mint",[728,731,733,735],{"alt":729,"src":730},"Lao pork larb in a bowl with mint, coriander, sliced shallots and toasted rice powder, sticky rice basket beside it","\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Flao-larb\u002Fhero-1x1.jpg",[738,739,679,740,741,742,743],"larb","laap","minced pork salad","toasted rice powder","sticky rice","herb salad",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"romanized":749,"countrySlug":570,"region":750,"baseServings":505,"prepMinutes":468,"cookMinutes":468,"difficulty":658,"course":751,"diet":752,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":600,"updatedAt":600,"authorSlug":601},"mok-pa","Mok Pa (Lao Steamed Fish in Banana Leaf)","Mok Pa","ໝົກປາ","Mok pa","Mekong river provinces",[578],[580,581,753],"pescatarian",[755,756,473,695,477],"white-fish","dill",[758,761,763,765],{"alt":759,"src":760},"Opened banana leaf parcel of Lao steamed fish with dill, spring onion and chile beside a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fmok-pa\u002Fhero-1x1.jpg",[768,769,710,679,756,473,770],"mok pa","steamed fish","river fish",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"romanized":776,"countrySlug":570,"region":571,"baseServings":505,"prepMinutes":468,"cookMinutes":777,"restMinutes":720,"difficulty":658,"course":778,"diet":779,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":600,"updatedAt":600,"authorSlug":601},"nam-khao","Nam Khao (Lao Crispy Rice Salad with Fermented Pork)","Nam Khao","ແໜມເຂົ້າ","Naem khao",25,[619,578],[580],[781,725,782,517,783],"jasmine-rice","peanuts","curry-paste",[785,788,790,792],{"alt":786,"src":787},"Lao crispy rice salad with shattered fried rice, shredded fermented pork, peanuts and herbs beside lettuce leaves","\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fnam-khao\u002Fhero-1x1.jpg",[795,796,797,798,679,799],"nam khao","crispy rice salad","fermented pork","naem khao","fried rice balls",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"romanized":805,"countrySlug":570,"region":806,"baseServings":505,"prepMinutes":468,"cookMinutes":502,"difficulty":658,"course":807,"diet":808,"mainIngredients":809,"images":813,"keywords":823,"publishedAt":600,"updatedAt":600,"authorSlug":601},"or-lam","Or Lam (Luang Prabang Herb and Eggplant Stew)","Or Lam","ເອາະຫຼາມ","Aw lam","Luang Prabang",[578],[580,581],[454,810,811,812,756],"eggplant","green-beans","dried-mushrooms",[814,817,819,821],{"alt":815,"src":816},"Thick Luang Prabang or lam stew with 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