作法
- 熬高湯：雞與水、薑、對切洋蔥、拍碎香茅與鹽煮 60 分鐘。撈出雞，放涼後去骨撕絲。高湯過濾。
- 做麵條：在來米粉、太白粉與鹽混勻，慢慢沖入滾水並攪拌。趁溫熱簡短揉勻，麵團應滑順略黏，像黏土。
- 麵團搓成粗條，切成大拇指大小，再用掌心搓成約 8 公分長的較粗麵條。Khao piak sen 刻意做得粗厚不均勻。
- 麵條下不加鹽的滾水煮 4 分鐘——浮起即熟，瀝乾。
- 做酥蒜：小鍋熱 60 毫升油，下蒜末持續攪拌 4 分鐘至均勻淡金，撈到鋪紙巾的盤上瀝油，蒜油保留。
- 高湯回滾，加入魚露與白胡椒粉。麵條分裝深碗、鋪上雞絲，淋足熱湯。撒上酥蒜、淋上蒜油、加青蔥片與香菜。配萊姆角與辣椒片端上。
Common questions
Can 寮國雞湯米麵 be made ahead?
寮國雞湯米麵 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is 寮國雞湯米麵 spicy?
寮國雞湯米麵 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 寮國雞湯米麵 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 寮國雞湯米麵 to make at home?
寮國雞湯米麵 sits at intermediate difficulty — total time about 105 minutes. The ingredients are not unusual but the timing requires attention.
Can 寮國雞湯米麵 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Khao piak sen 意為「濕米麵」，是寮國的早晨慰藉湯。手工搓的米粉太白粉麵條刻意做得粗厚不均，量產的均勻麵條風味與口感都遜一截。這個手法與越南 banh canh 共通，麵條相似。永珍與龍坡邦都有 khao piak sen 名店；家裡也常做。酥蒜是寮國湯麵的萬用配料，khao soi、kuy teav 等也都用。
