Rice noodle roll
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| Rice noodle roll | |||||||||||
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| Rice noodle rolls | |||||||||||
| Traditional Chinese: | 豬腸粉 | ||||||||||
| Simplified Chinese: | 猪肠粉 | ||||||||||
| Cantonese Jyutping: | zyu1 coeng4 fan | ||||||||||
| Hanyu Pinyin: | zhū cháng fěn | ||||||||||
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| alternative Chinese name | |||||||||||
| Traditional Chinese: | 腸粉 | ||||||||||
| Simplified Chinese: | 肠粉 | ||||||||||
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A rice noodle roll (also translated as steamed rice roll) is a Cantonese dish from southern China and Hong Kong, commonly served as a variety of dim sum. It is a thin roll made from a wide strip of Shahe fen (rice noodles), filled with shrimp, pork, vegetables, or other ingredients. Sweet soy sauce is poured over the dish upon serving. The rice noodle is also known as chee cheong fun where chee cheong means pig intestine, and fun means noodle; this is because the noodle resembles the small intestine of a pig. A very similar dish to this is the Vietnamese bánh cuốn.
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[edit] Preparation
The rice noodle sheets are made from a viscous mixture of rice flour and water. This liquid is poured onto a specially-made flat pan in which it is steamed to produce the square rice sheets. Chee cheong fun can be served with different flavour of sauce.
[edit] Regional
[edit] Cantonese cuisine
In Cantonese cuisine, rice noodle roll is most often served in dim sum. The most common types offered as part of dim sum cuisine are:
- Rice noodle roll with shrimp (蝦腸; Cantonese: haa1 coeng4)
- Rice noodle roll with dried shrimp (蝦米腸; Cantonese: haa1 mai5 coeng4)
- Rice noodle roll with beef (牛肉腸; Cantonese: ngau4 juk6 coeng4)
- Rice noodle roll with char siu (叉燒腸; Cantonese: char1 siu1 coeng4)
Other varieties that may be offered include:
- Rice noodle roll with chicken and bitter melon
- Rice noodle roll with conpoy and pea shoot
- Rice noodle roll with fish
- Rice noodle roll with Youtiao also known as Zhaliang
[edit] Vietnamese cuisine
In Vietnamese cuisine, it is called bánh cuốn, and it is mostly eaten for breakfast. It is a crêpe-like roll made from a thin, wide sheet of rice noodle (similar to Shahe fen) that can be filled with ground pork and other ingredients. Sides for this dish usually consist of chả lụa (Vietnamese pork sausage) and bean sprouts, while the dipping sauce is called nước chấm. Sometimes, a drop of cà cuống, which is the essence of a giant water bug, Lethocerus indicus, is added to the nước chấm for extra flavor, although this ingredient is scarce and quite expensive.
[edit] Southeast Asian cuisine
In Singapore and Malaysian cuisine, In Malaysia, many people prefer serving chee cheong fun with a kind of black sweet sauce called (甜酱, timzheong). It is likely a variation of hoisin sauce. The popular Malaysian Penang version uses a shrimp paste called hae ko which is also black and sweet. Others prefer specially-made chili sauce or mix the two together. Chee cheong fun is a popular breakfast food in Singapore and Malaysia. Chee cheong fun is frequently served in kopitiams and Chinese restaurants.
[edit] Other variations
There is another kind of food which is similar to chee cheong fun, called laicheong (拉腸) in Cantonese. This food is popular in Guangzhou.
[edit] External links
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