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Oct 29, 2007 07:12 AM

Stuffed Chow Foon

What's the Chinese name for the stuffed chow foon you get at dim sum with the brown sauce - I can't remember?

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  1. I *think* you're talking about "cheung fun", which is a wide rice noodle filled and rolled up with (typically) either beef, shrimp, or pork.

    BTW, "chow fun/foon" is a stir-fried dish using those rice noodles (fun).

    5 Replies
    1. re: ricepad

      the rolled up kind sounds like what I learned as look fun/luk fun. whats the difference?

      1. re: KaimukiMan

        That could be where a fresh, plain rice noodle is gathered up in a mass after it's steamed; sometimes there's dried shimp or chives/scallions sprinkled throughout. Can then be cut to bite size portions and eaten either plain or dipped in soy sauce, hoisin, sesame oil combo sauce. Had it in Hong Kong for breakfast where it was made steaming hot and served as cheap eats by street vendors.

        1. re: KaimukiMan

          this was a wide (6 inches) thick rice pasta sheet that had ingredients spread on it and rolled up... like a jelly roll.

          1. re: KaimukiMan

            Well, the presentation depends on the noodle seller. I'm not saying it's exactly what you had; I have also seen the noodles rolled into the jellyroll shape. Gathering it up into a clump is just the "fast and dirty" way of selling it at high speed. The noodles are steam cooked in a sheet and just gathered up like a wet paper towel and tossed in a plastic baggy.

        2. re: ricepad

          cheung fun - that's it. Thanks.

        3. cheung fun also sometimes called chee cheung fun. Vietnamese have the same, banh cuon, although authentic banh cuon is a thinner noodle, but most restaurants in the US use ones from the Chinese markets.

          A dim sum house near my home has some interesting varieties beyond the plain prawns or the BBQ stuffing: asparagus, also, chicken w/bamboo "pits" (dunno what it is but tastes good), and also curried mutton.

          I have a question: is there a dried rehydratable version of this cheong fun noodle available? Will it taste as good with the dry one if there is such a thing?

          3 Replies
          1. re: luckyfatima

            There's nothing like using fresh rice noodles in making cheung fun. The stuff you get at supermarkets, unfortunately lack the silken texture from the really good stuff, plain, steamed with sesame seeds, hoisin and sesame sauce slathered on top... mmm....

            1. re: Blueicus

              fresh rice noodles are silken, pillowy heaven!

            2. re: luckyfatima

              Cheung fun is the plain noodle. It's fairly fragile so I don't think it'd be made as a dried version. It can be sold in portion baggies of about a pound, and you just slice it up to use it (the noodles sheets are often oiled up so they don't all stick together). When it's refrigerated, the noodles do firm up in a block, but a FAST hot water blanch to a pile of slices will bring it back.

              "Chee cheung fun" as you say it, is most likely the pork filled dim sum version and there's also the shrimp filled version, "haa cheung fun". Oddly enough, as I think about it, the last part of the phrase is often left off so they become "pork long" & "shrimp long". It was always my favorite dimsum dish - the sweetened soy sauce made the dish! I thought it was named due to the way the noodle dish is assembled lengthwise and cut into serving lengths like a manicotti.

            3. It was always referred to me as "look fun" or "cheong fun" in Cantonese as the plain white flat rice noodle bought in red butcher's paper when I was a kid. "Gee cheong fun" was roast pork bits with dried shrimp and green onions mixed in. We used to eat it with soy or oyster sauce or sometimes with just plain sesame oil on top. Great comfort food.