Hmong Khao Piak -chicken noodle soup

Recently, I learned how to make Hmong Khao Piak from a coworker. I was getting tired of making the same old soup until I saw a picture that she posted on FB. I wanted something simple and easy to make for the cold day. I was intrigued by the look of it. One day when we were working together, I asked her. She said it was like a chicken noodle soup and so simple to make. She listed me the ingredients. Some of these ingredients, I’m thinking where can I get these since I don’t have an Asian store nearby. I remember my parents growing many of these Asian vegetables.  So I asked my parents first. Man, I got lucky! They have all the ingredients that I need to make the noodle soup. My mom even makes her own noodles. I didn’t know this until she told me that making her own noodles are a lot better than buying preservative noodles and who knows what they put in it. It makes sense. Her noodles were soft, fresh and good. I was thrilled that I didn’t have to go searching at the Asian store. Here’s what you’ll need. To be honest, my coworker doesn’t measure out what goes in the pot. She says there’s no real measurement making it. Taste as you’re making it and add or adjust to your liking.

Here are the ingredients:

Chicken breasts

Lemongrass stalk

Kaffir lime leaves

Galangal or ginger

Chicken bouillon

Rice Noodle

Cilantro (chopped)

Scallion (chopped)

Fried garlic or onion

Chili oil


  1. Start by boiling water to make the broth, add the chicken breasts. Make sure enough water to cover the chicken. Let it boil. Skim off any excess fat and froth from the chicken.
  2. Remove the chicken and set it aside and let it cool enough to handle. Using a fork to scrap and tear the chicken into small shredded pieces.
  3. Cut the lemongrass stalk about 4 inches and place it the pot.
  4. Places 3 or 4 kaffir lime leaves torn in the pot.
  5. Cut the galangal or ginger in a small piece about a half dollar size and bruise it gently to release flavor.
  6. Add chicken bouillon
  7. Let it simmer
  8. Salt to taste
  9. Add the shredded chicken back in the pot
  10. Add the noodles and stir
  11. Serve with cilantro and scallion, top with fried garlic or onion and chili oil

Now, I learn that most people make their own noodles or you can buy them at the store. The noodles are made from tapioca flour and rice flour. I haven’t made my very own noodles yet. However, my mom has been learning to make them for some of her dishes. She was generous to provide her homemade noodles to make my noodle soup. She says they just take longer to make but it’s relatively easy. Maybe one day when I get a chance, I’ll learn to make my own noodles too.




i’m not a boring human after all

I got my 23 andme reports back and the results were surprising. I also uploaded the 23 andme raw data to Wegene to break down my Asian ethnic groups and my results were very different. I’m not sure what to believe. I know from my family that we’re Cambodian Chinese and that seems right. However, my Cambodian percentage on 23 andme seems higher than my Chinese percentage, and on Wegene my Chinese percentage is higher than Cambodian. Also I got some South Indian, Melanesian and European somewhere down my lineage.