Khao Piak Sen (Lao Chicken Noodle Soup) Recipe

Ingredients (25)

• 1 cup (240ml) vegetable oil
• 24 cloves garlic (120g), sliced thinly crosswise, preferably with a mandoline
• 3 medium shallots (150g), sliced thinly crosswise into rounds, preferably with a mandoline
• 1 medium yellow onion (10 ounces; 280g), peeled and quartered through the root end
• 3 large knobs ginger (3 ounces; 90g), peeled and sliced crosswise into 1/4 inch thick rounds
• 3 tablespoons (45ml) garlic and shallot oil, from above
• 1 stalk lemongrass (2 3/4 ounces; 80g), outer layer discarded then roughly chopped
• 6 medium cloves garlic (1 ounce; 30g), peeled and thinly sliced crosswise
• 5 makrut lime leaves
• Stems from 1 bunch cilantro (2 ounces; 60g), chopped (see note)
• One 3- to 4-pound (1.3 to 1.8kg) whole chicken, blotted dry (see note)
• 2 tablespoons kosher salt (3/4 ounce; 25g), plus more as needed
• 2 tablespoons soy sauce (1 ounce; 30g)
• 2 tablespoons Asian fish sauce (1 ounce; 30g)
• 1 teaspoon sugar
• 7 ounces (200g) plus 3/4 ounce (20g) white rice flour, divided (see note)
• 7 ounces (200g) plus 3/4 ounces (20g) tapioca flour, divided
• 1 3/4 cups (415ml) boiling water
• 2 scallions, sliced thinly on the bias
• 2 fresh bird’s eye chilis, stemmed and minced
• 5 sprigs morning glory, pulled through a morning glory shredder (optional; see note)
• Lime wedges
• Fried garlic, from above
• Fried shallots, from above
• Picked cilantro leaves and tender stems