KHAO PIAK SEN UNDER $30 🍜 One of my favorite comfort meals and SO easy to make! I got most of my ingredients from my local international grocery store, but you should be able to find everything at your local Asian/international market. INGREDIENTS: • 1 rotisserie chicken (you can also use a whole raw chicken) • Fresh rice noodles • 1 onion • Green onion • Cilantro • Lemongrass • Ginger (optional — traditionally used, but I don’t like ginger lol) • Bok choy • Water • Chicken bouillon • Salt • Fish sauce • Eggs (optional) TOPPINGS: • Crispy chicken skin • Green onion • Cilantro • Chili oil • Sriracha • Egg (optional) HOW TO MAKE IT: 1. Start by charring your onion and green onion in a pan. If you’re using ginger, char that too. Bruise/beat your lemongrass to help release the flavor. 2. Add the charred vegetables and lemongrass to a large pot of water. Add salt and bring everything to a simmer. 3. While that’s simmering, completely break down your rotisserie chicken. Separate the meat, skin, and carcass/bones. Don’t throw away the juices/drippings at the bottom of the container either — add those to your broth! 4. Add the chicken carcass to the pot. This helps create a richer homemade chicken stock and gets even more flavor out of the chicken. Add chicken bouillon and fish sauce to taste. I used around 3 tbsp of fish sauce, but SEASON TO YOUR OWN TASTE! 5. Let the broth simmer for about 30–45 minutes. 6. While the broth is going, add your chicken skin to a dry pan — NO oil or butter needed. The skin will release its own fat. Cook until crispy, remove it, then crush it into little pieces for a crunchy topping. 7. OPTIONAL: Use the chicken fat left in the pan to lightly crisp your pulled rotisserie chicken. You can skip this if you prefer regular shredded chicken. 8. Once your broth is flavorful, strain EVERYTHING out so you’re left with your chicken broth. 9. I like to cook my noodles per serving, so I added enough broth back to the pot for about 3 bowls. Bring it back to a simmer, then add your FRESH rice noodles. Fresh noodles are important because the starch coming off the noodles is what gives khao piak sen its signature thick, silky broth! 10. Once the noodles are almost done and the broth has thickened, add your bok choy or whatever vegetables you want. 11. Add your noodles + broth to a bowl and top with your crispy chicken, crispy chicken skin, green onion, cilantro, chili oil, sriracha and an egg if you want! FOR THE NOODLES: I bought fresh premade rice noodles from my local international grocery store. If you can’t find them, khao piak sen noodles can also be made from rice flour + tapioca flour + hot water. Search “homemade khao piak sen noodles” for measurements and instructions! And YES, I made this entire pot for UNDER $30, and it made multiple meals. 🤭 #fallsoups #khaopiaksen - @bintasbudget