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How do you make ho fun (fresh flat rice noodles) at home?

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It's those noodles you find in beef chow fun, it's large, flat, thick, luscious, good. I've come across all sorts of recipes but they haven't worked. Using rice flour only will make the noodle fall apart during stir fry. Some recipes call for cake flour and even boric acid (which I won't touch btw). Dried noodles fall flat too. I just can't get it to the same consistency as the ones they have in the restaurants

I'm pretty sure it's not hard to make, but it seems like they don't sell it in grocery stores and restaurants are the only ones that have access to it.

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  1. I found an interesting recipe. Most out there call for rice flour mixed with cake flour and even boric acid, but this one uses only rice flour, but in a super traditional way.

    http://www.aprille.org/?p=495

    "Soak the rice overnight in the water.
    Put the whole mess in a blender and blend for about 8 minutes, or until the mixture is very smooth and you can hardly feel any graininess between your fingers. Blend longer if needed; err on the side of too smooth rather than not smooth enough."

    She actually makes her OWN rice flour! I have to try this out and see how the results are, but it seems like an awful lot of work.

    1. Did you look at this thread...http://www.chowhound.com/topics/305892? Look at the batter recipe and the technique.

      I find banh cuon very similar to ho fun.

      1 Reply
      1. re: baby_tran

        I've actually tried using banh cuon wrappers for stir fry in the same manner as ho fun and found that it rubbery and fell apart when I cooked them. The flavor was also different too.

        I think the Chinese call it cheong fun, differing from ho fun

      2. I've made them before - they are a pain.

        Not sure if you have tried this, but remember, the starches in rice sort of "crystalize" when they have been refrigerated overnight. I think this gives it that nice chewy texture. I would also try grinding some "sweet" rice that has more glutin in it.

        Hence, you never get good fried rice by frying fresh rice right out of the steamer. You always have to use leftover rice that had been cooled overnight.

        If your noodles are not durable, perhaps it is because you have not allowed them to cure overnight in the fridge. Spray a vegetable cooking spray on the rice sheets. Do not lay them flat against each other, or they will stick into a big laminated block!

        Just kinda randomly smush them together after oiling with cooking spray, so they can peel apart easier when you slice and cook. Let it cure overnight and then try it.

        Overall, I find buying the ho-fun bundles in the asian markets are cheaper and more satisfying.

        Good luck!