Cold rice noodles (guen fun) from Tung Fong in SF
[The Chowhound Team split this discussion from "Big sheets of Chinese Rice Noodle" on the Home Cooking board, here: http://www.chowhound.com/topics/show/...]
My first experience with Dim Sum was at a genuine hole in the wall called Tung Fong (on Pacific above Stockton). It was a very inexpensive place with a limited selection, but the one thing I'll never forget (and have never found elsewhere)was a cold rice noodle roll called Guen Fun. Went regularly with a friend and this was always available. Filled mostly with bean sprouts, it seems to me that sometimes it had a little char siu. Does anyone still make these? Is this the recipe that Yimster posted?
I do not remember Tung Fung's verison, but I did post a verison of this dishes. The hardest thing is to get fresh rice noodle sheets.
sweet pickeled pickles
Cut into matchstick size
I have maked them with shitake mushrooms and anythihg I have in the house that would taste good in the rice noodle rolls.
Only one draw back will not keep overnight, the noodles will be hard as a rock.
Omigosh, I used to go to Tung Fong with my grandfather.
Guen fun is a generic name for cold rice noodle roll, so it could be filled with any number of things. We'd had some discussion of the ones at Sam Wo (one of the few edible things there)
which have julienned char siu and egg omelet with cilantro, and I think that's what Yimster instructed. But I can't find it.
My mother used to wrap up thinly sliced char siu and greens in the sheets for my school lunch.
re: Melanie Wong
I also remember another cold dish on the menu there that my friend referred to as "Chinese Celery". It was lightly pickled, amazingly crunchy, and a great contrast to the richness of the other items we ate. Seems like these things have fallen out of favor, making way for more innovative Dim Sum. I like it all, but miss some of the more simple items I cut my dim sum teeth on.
re: Sam B
Here's an old discussion of the pickles at Tung Fong. A recipe that seemed to be similar was offered, but was untested.
Let us know if you try it.
Gordon Wing once told me that the spicy chili and black bean condiment at Dol Ho, which is Tung Fong's successor, was very similar to what TF served if you're missing that too. You can buy it by the jar at Dol Ho. I introduced friends in Healdsburg to it and they go through a jar a month now.
re: Melanie Wong
I've made the mustard green pickles many times. It is similar to the recipe in the link. I use one part distilled vinegar to 1 part sugar and pinch of salt and some sliced jalapeno (no water). Boil to dissolve the sugar and add the greens. Remove and store in the frig for a few days. I also pickle carrots and Chinese turnips using the same recipe.
re: Sam B
Actually, Tong Fong was more than a hole in the wall. It was one of the first dim sum restaurant in the city, before the big Hong Kong cart dim sum houses like Asian Garden sprouted up. Tong Fong and Yank Sing on Broadway were fierced dim sum competitors in Chinatown. Their guen fun was plump and round, full of slivers of bbq pork and cooked bean sprout cut into 1 inch pieces. And the pickled Chinese mustard greens and the best har gow and toro puffs. Yank Sing used to have the pickles but I have not seen them nor the guen fun. Now it is mostly the flat rice noodle stuffed with shrimp, beef or pork.