Tag Archives: rice noodles

Hong Kong Steamed Rice Noodle Rolls, 豬腸粉

豬腸粉 steamed rice noodle rolls, Hong Kong style

豬腸粉 steamed rice noodle rolls, Hong Kong style

豬腸粉 steamed rice noodle rolls, Hong Kong style

Other than rice congee, the second item of food we always get after our flight back into Hong Kong, is rice noodles. Be it rice noodles rolls, simply served with a trio of sauces and sprinkling of sesame seeds (豬腸粉) or the steamed rice rolls at yum char with fillings such as prawns, beef mince/coriander/water chestnuts or char siu Chinese Bbq pork (蒸腸粉) . Both are made with a rice flour batter, creating thin sheets of noodles that are slightly elastic and bouncy.

Both are J’s favourite and I have promised her to write this recipe up for a while. It only took a week-long hospital stay for me to find the time to do so. Over the recent long weekend, we got to test it a few more times to make sure the quantities in the recipe are right. These reheat well and tastes just like the ones we have in Hong Kong!

Be sure to first figure out your steaming station and consider whether the size of the steaming dish will fit your steamer. Here’s a not so glamorous photo of my set up:

豬腸粉 steamed rice noodle rolls, Hong Kong style

Edit: I’ve also subsequently realised that all you need is a well-oiled tray. So lately I have ditched the baking paper lining when making these.

Ingredients (makes 6-7 rice noodles)

  • 120g rice flour 粘米粉
  • 15g wheat starch 澄麵
  • 45g cornstarch 粟粉
  • 520ml water
  • pinch of salt
  • 20ml neutral oil, such as rice bran


  1. Set up your steaming station. Find a metal tray that fits into the wok, sitting on top of a steaming rack. Oil the tray (Edit: the baking paper is now proven redundant! line it with a piece of baking paper, with about 2 cm hanging over the tray on one side. Trim so that the paper sits flush to the edges of the other 3 sides.)
  2. Mix all the ingredients together. Whisk the batter until there are no lumps.
  3. With the water at a rolling boil, pour about 1/4 cup or just enough batter onto the lined tray (this depends on the size of your tray). Make sure it’s very thin, barely covering the bottom is just enough. Gently spread the batter into the corners of the tray as well.
  4. Steam for 3 minutes, covered.
  5. Remove the lid, and carefully, using a pastry scraper, roll the rice noodle sheet up from one end of the tray to the other. It’s easier if you hold the baking paper slightly taunt on one side with one hand and roll/push with the other towards the opposite direction. Place on a plate and keep warm. Repeat with the rest of the batter.
  6. If you are making filled rice noodles, place fillings in the first third section of the sheet and steam for 4 minutes. Remove the lid and roll the rice noodle sheet from the filling side. (for fillings that doesn’t need more cooking, like fried dough Yau Cha Guai, simply place the filling on the rice noodle sheet after the sheet is cooked. Roll the sheet with the filling inside.
  7. Cut them into shorter pieces. Drizzle with sweet soy sauce, hoisin sauce and most importantly, sesame sauce. Sprinkle with sesame seeds (optional) and serve warm.

豬腸粉 steamed rice noodle rolls, Hong Kong style

Vietnamese Beef Noodle Salad

I LOVE Vietnamese food. I can’t seem to get enough of it. On our last Christmas trip to Hong Kong we went for Vietnamese lunches for not once, not twice, but at least four times (mum correct me if I am wrong but that is all the photos are showing.) I’ve got to do something about that – make it at home!. This here is admittedly a summer dish – light and refreshing is what it is, so it wasn’t particularly fitting for a cold autumn dinner. It didn’t stop us from eating it all though, as it was so delicious!

The ingredients you need are relatively simple:


300g Rump or Sirloin beef, thinly sliced
1/2 cucumber, juliened
1 cup of bean sprouts
a handful of mint leaves
1/4 cup crushed roasted peanuts
1/3 red capsicum, sliced
1 sping onion, juliened
2 stalks of lemon grass, whites only
2 tsp fish sauce
1 tbsp corn flour


4 tbsp Fish sauce
4 tbsp palm sugar, shaved
2 tbsp shao xhing wine (or sherry)
juice of 2 limes


Marinate the beef with the lemon grass, fish sauce and corn flour for 30 minutes.

Bring a pot of water to a boil and place the rice noodles in. Cook for 3-5 minutes, check to make sure they are cooked (and not over! Cooking times will vary with different brands, so always test it.) Drain and rinse in cool water. Drain again and set aside.

Heat the wok and add about 1 tbsp oil. Quickly stir fry the beef until it has just cooked (about 1 minute). Remove from pan and set aside.

Mix the bean sprouts, cucumber, spring onions and capsicum in a bowl.

Using tongs, pick up some rice noodles and place them on the bottom of a bowl or the centre of a plate. Place a handful of the vegetables on top, add some beef slices, some freshly torn mint leaves and a sprinkle of crushed peanuts.

Place the sauce in small bowls for each person to pour over the noodles.

Easy peasy! Are you making this today?