Khao Piek Sen
Pork Meatballs, Sen Rice Noodles, Cilantro, Scallions, Lime, Chile Oil, Fried Garlic, Pa Thong Ko
Chefs Clinton Spruill and Amy Watson of Saap Saap BBQ | Nashville, TN
Adapted by StarChefs | July 2026 | Photo: Alexander Zeren
INGREDIENTS
Khao Piek Sen Broth:
1 whole hen
1 carrot
1 knob ginger
4 cloves garlic
3 roots cilantro
2 pieces palm sugar
3 tablespoons soy sauce
2 tablespoons chicken bouillon
2 tablespoons kosher salt
Sen Rice Noodles:
1 bag tapioca starch
1½ bags jasmine rice flour
2 tablespoons glutinous rice flour
Pork Meatballs:
500 grams ground pork
15 grams cornstarch
5 grams kosher salt
1 tablespoon fish sauce
1 tablespoon neutral oil
1 teaspoon baking powder
1 teaspoon granulated sugar
½ teaspoon ground black pepper
To Assemble and Serve:
Cilantro
Scallions
Lime juice
Chile oil
Fried garlic
Fried shallots
Pa thong ko
METHOD
For the Khao Piek Sen Broth:
In a large stockpot over high heat, bring water to a boil. Add all ingredients. Reduce heat and let simmer until a golden brown color is achieved. Strain, discarding vegetables. Remove hen. Shred meat and set aside. Taste and adjust remaining cooking liquid with soy sauce and salt. Transfer separately to airtight containers and refrigerate.
For the Sen Rice Noodles:
In a mixing bowl, combine all ingredients and 4 cups boiling water. Using a Vitamix Commercial immersion blender, mix until well combined. Transfer to a floured work surface and knead until a smooth ball. Cover with a damp paper towel and let rest 20 minutes. Roll out and cut into desired thickness. Coat with additional rice flour. Cover with damp paper towel.
For the Pork Meatballs:
In a food processor, combine all ingredients and 75 milliliters cold water. Transfer to a mixing bowl. Cover and refrigerate 1 hour. Bring a pot of water to a boil. Form pork mixture into evenly-sized balls. Drop into boiling water and cook until balls float to the top. Using a slotted spoon, remove from water and set aside.
To Assemble and Serve:
In a saucepan over medium heat, warm Khao Piek Sen Broth. Add desired amount reserved Khao Piek Sen Broth picked hen meat, Pork Meatballs, and Sen Rice Noodles. Cook 3 minutes, or until cooked through and noodles become translucent. Pour into a serving bowl. Garnish with cilantro, green onions, lime, chili oil, fried garlic, fried shallots, and pa thong ko.
