Winter is approaching! Here is one of my favorite noodle soup during this time of year: QHAUB PIAJ! When you talk about chicken noodle soup, this is the chicken noodle soup you should be talking to me about. This noodle soup is also known as Khao Piak Sen in Laotian. I love this noodle soup so much I can eat at least 3 bowls. My mom would make a big pot of this using our homegrown chicken so we can have more the next morning. I grew up eating this noodle soup super thick and with lots of great toppings. It’s one of those simple yet so comforting kind of noodle soup. It’s great to have this time of year, so I hope you all give it a try. Enjoy my humble qhaub piaj recipe 🙂
Basic Ingredients:
Noodles: Tapioca starch, rice flour, salt, oil, and hot boiling water
Fresh bone in chicken and pork meatballs (optional)
Garnishes and toppings: Green onion, cilantro, black pepper, garlic chili oil, pork rinds, oyster sauce/ sweet soy sauce
Oyster sauce and sweet soy sauce we like to use
Add chicken bouillon for more flavor
Mixing the dough 
Have tapioca starch handy so your noodles doesn’t stick everywhere
Roll out to this thickness
Roll over each other and then cut into noodles 
Dust with tapioca flour to prevent sticking
Boil in homemade chicken broth
If you want a less thicker soup, boil the noodles separately, drain it and then pour the broth over it. We love ours thick!
Nice and thick
Look at them garnishes and toppings!
Stir and enjoy! 
ENJOY!
Ingredients
- 1 (16oz) bag rice flour
- 1 (16oz) bag tapioca starch (+1/2 cup for dusting)
- 1 tsp salt
- 4 1/2 - 5 cups hot boiling water (start with 4 1/2)
- 1 Tbsp oil
- 2 lbs chicken
- 3 quarts water (12 cups) + 2 cups
- 1 1/2 - 2 Tbsp salt
- 2 chicken boullion cubes
- Pork meatballs
- Cilantro and green onion to garnish
- Chili garlic oil, black pepper, and pork rinds to top
- Oyster sauce/ sweet soy sauce to top
Instructions
1) In a bowl, add in 16oz rice flour, 16oz tapioca flour, and salt. Mix.
2) Boil the 4 1/2 cups of water and add in the oil. Then carefully add it into the flour mixture. Mix with a wooden spoon until the flour is hydrated and then switch off to your hands (wear gloves if needed) to finish off kneading the dough until it becomes a nice rounded and shiny dough.
3) Divide the dough into 4 pieces. Cover the other pieces with a damp towel as you roll out the others.
4) Roll each dough into your desire thickness. Keep a bag of tapioca flour handy to sprinkle the dough and board so the dough doesn't stick onto the rolling pin and board. I rolled mine into 1/4- 1/3 of an inch thick. Once the dough is rolled out to your desire thickness, sprinkle some tapioca starch over it. Then fold the dough over other each and start cutting to your desire noodle thickness. Sprinkle more tapioca starch over the cut noodles so they don't stick to each other. Repeat the rolling, cutting, and dusting until you use up all the dough. Set noodles aside when finish.
5) In a pot add in your chicken/bone in and water. Cover and let it simmer for at least 30 minutes (or until chicken is cooked). Once cooked, take chicken out and let it cool. Once cooled, shred the chicken. Add the chicken back into the broth. Add salt, chicken boullion, and 2 more cups of water. Taste to adjust seasoning. Let the broth come to a boil before adding in the noodles. Once it comes to a boil, add the noodles in and let it boil until the noodles rises to the top and it becomes translucent in color. Make sure to stir once in awhile to prevent the noodles from sticking to the bottom.
6) Turn heat off and serve with your favorite toppings! I like mine with fresh cilantro, green onion, black pepper, fried garlic chili oil, a little oyster sauce, sweet soy sauce, or pork rinds. Enjoy! (for each individual bowl, add about 1 tsp of oyster sauce and 1/2 tsp of sweet soy sauce. Add more if you want)
-CHawjCreations
Notes
If you want a less thicker noodle soup, cook/boil the noodles separately, drain it and then add the hot broth over the noodles instead of cooking the noodles right in with the broth.
9 comments
Thank you so much for this recipe! I’ve tried so many recipes but I couldn’t get the noodles right. So I tried yours and got it right the first time. I can’t wait to try your other recipes. Thank you!!!!
Thanks so much for trying it out. I’m glad to hear it worked out for you. 🙂
Your post inspired me to make some the other week. Never tried it with meatballs before but I did this time around. Pleasantly surprised. Will be adding meatballs from now on. Yum!
Thanks for trying it out and liking it! 🙂
Is there a way to store the noodles once prepared before cooking?
Make sure to powder them with the starch so they don’t stick. Lay piles side by side (not top on top). Wrap really well with plastic wrap until you are ready to use them.
Yummy! Thanks for sharing
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I just want to say thank you. I have been using your Hmong recipes for years and it brings me so much joy to be able to cook and enjoy the food that I grew up eating. As a Hmong American, I do not have access to a family recipe book or accurate measurements, so being able to recreate these dishes is incredibly meaningful. I have even taught my sisters how to make them too. Your recipes have made a difference in many lives, and I hope you continue to share more of them on your pages. Thank you for all that you do!