Lao Hand-Pulled Rice Noodle Soup

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A beloved Lao comfort food, this hand-pulled rice noodle soup features chewy, fresh rice noodles in a deeply savory pork broth, garnished with crisp bean sprouts, fresh herbs, and a splash of lime. The noodles are stretched and folded by hand before being dropped directly into the simmering broth, giving the soup its signature homey character.

Nutrition Facts

Per serving (estimated)

• 640 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 3 gSugar
• 34 gProtein
• 1180 mgSodium
• 620 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 9 mgVitamin C
• 45 mcgVitamin A

Ingredients

For the fresh rice noodles

• 2 cups long-grain rice flour
• 1/3 cup tapioca starch
• 1 tsp salt
• 1 1/4 cups warm water
• 1 tbsp vegetable oil, for kneading

For the pork broth

• 2 lb pork neck bones, rinsed
• 1 lb pork belly, skin on
• 8 cups cold water
• 1 large white onion, halved and charred
• 4 garlic cloves, smashed
• 1 (2-inch) knob ginger, sliced and lightly crushed
• 2 tbsp fish sauce, plus more to taste
• 1 tsp sugar
• 1 tsp salt, plus more to taste

For the toppings and assembly

• 2 cups fresh bean sprouts, rinsed
• 1 cup cilantro leaves and tender stems
• 1/2 cup Thai basil leaves
• 3 green onions, thinly sliced on the diagonal
• 1 lime, cut into wedges
• 2 tbsp crispy fried garlic
• 4 boiled quail eggs, peeled and halved
• Sliced white onions, for serving
• Chili paste or sliced fresh chili, to taste

Directions

1. Make the dough: Whisk rice flour, tapioca starch, and salt in a large bowl, then pour in the warm water and stir with chopsticks until a shaggy dough forms. Turn out onto a clean surface, rub your hands with oil, and knead for 8-10 minutes until the dough is smooth, elastic, and no longer sticky. Wrap in plastic and rest 20 minutes.
2. Start the broth: Combine pork neck bones, pork belly, water, charred onion, garlic, ginger, fish sauce, sugar, and salt in a heavy pot. Bring to a boil over high heat, skimming any scum that rises, then reduce to a gentle simmer and cook uncovered for 1 hour, skimming occasionally, until the broth is milky and cloudy. Remove the pork belly, slice into thin bite-sized pieces, and set aside.
3. Shape the noodles: Cut the rested dough into 8 equal pieces. Working with one piece at a time (keep the rest covered), oil your hands and pull each piece into a long rope about 1/2-inch thick. Fold it in half, pull again, and repeat 8-10 times until the noodle rope is stretchy and slender; it should snap cleanly. Tear or cut the rope into 3-inch lengths and arrange on a lightly oiled tray.
4. Cook the noodles: Bring the simmering broth back to a vigorous boil. Working in two batches, slide the noodle lengths into the broth and stir gently to separate. Simmer 3-4 minutes until tender but still pleasantly chewy; the broth will turn slightly cloudy and starchy, which is traditional.
5. Assemble the bowls: Divide the cooked noodles among four deep bowls. Top with a portion of sliced pork belly and ladle over plenty of broth. Arrange bean sprouts, cilantro, basil, green onions, quail eggs, and fried garlic over the top. Serve immediately with lime wedges, white onion slices, and chili paste on the side so each diner can season to taste.

Cook’s Notes

• Char the onion directly over a gas flame or in a dry skillet until blackened; this adds a smoky backbone to the broth.
• If short on time, store-bought fresh rice noodles (about 1.5 lb) can be substituted; just blanch them briefly in the broth to warm through.
• Toss the bean sprouts in a tiny pinch of salt to keep them crisp and perky against the hot soup.
• For a richer broth, swap half the water for chicken stock and add a few dried shrimp heads while simmering.
• Save extra broth in the fridge for up to 3 days; it deepens in flavor and makes a quick lunch over any fresh noodle.

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