Lao Seafood Noodle Soup | Khao Piek Sen Talay

Ingredients

• 1 cup rice flour
• 1 cup tapioca flour
• 2/3 cup boiling water
• 1 tsp cuttlefish ink
• Extra rice flour for dusting
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1/2 cup onions, chopped
• 2 lime leaves, whole
• 14 oz vegetable broth (1 can)
• 14 oz water
• 4 shrimp
• 1 small squid, chopped
• 2 fish balls, halved
• 1/2 tbsp fish sauce
• 1 cup morning glory, chopped
• Fried garlic
• Fried shallots
• Chili oil
• Fresh cilantro, chopped
• Green onions, chopped
• Lime wedges

Instructions

1. 1

   Make the noodles: In a large bowl, whisk together rice flour and tapioca flour. In a small pot, combine boiling water with cuttlefish ink and bring to a boil. Pour the hot ink mixture over the flour mixture and stir until a dough forms. Roll out the dough with a rolling pin to your preferred thickness. Cut into noodles using a knife or noodle cutter. Dust noodles with extra rice flour to prevent sticking, then wrap in plastic until ready to use.

2. 2

   Prepare the soup: Heat vegetable oil in a medium pot over medium heat. Add garlic, onions, and lime leaves, and sauté for 30 seconds. Pour in vegetable broth and water, then bring to a boil. Add shrimp, squid, and fish balls, and cook for 3–4 minutes.

3. 3

   Cook the noodles: For a thicker soup, cook the noodles directly in the broth with the seafood. For a lighter soup, cook the noodles separately in boiling water and add them to the bowls before serving.

4. 4

   Assemble the bowls: Place chopped morning glory at the bottom of each serving bowl. Ladle the hot soup and noodles over the greens so they cook in the heat.

5. 5

   Garnish and serve: Top with fried garlic, fried shallots, chili oil, cilantro, green onions, and a squeeze of lime. Serve hot and enjoy.