1. This is not traditional chun fun, absolutely two different taste I must say. 2. All you need to do is to spray water on the rice paper that'll make it easier to wrap up the filings
Vietnamese rice paper has two types. One is made from rice flour and tapioca flour, another is just made from tapioca flour. And you can use a brush or a leaf with water to wet Vietnamese rice papers. We also have the dishes which are similar to the dish in this video called “ bò bía “ and “gỏi cuốn”
Nah bro... I mean... I'm sure it's tasty, but that's not cheung fun to me, no hate or disrespect here, I'm still hitting the like button, cause it's interesting and I would enjoy eating this, but if I wanted cheung fun, I'd rather buy the real deal.
I get how this would trick the unsuspecting Western palate who is just starting out on their dimsum adventures…but this would never fool a true Cantonese person. The rice paper used in Vietnamese spring rolls is thin and chewy/rubbery. They’re like that because they’re designed to hold cold meat and raw vegetables that have pointy edges together without breaking apart. True cheung-fun base is like a watery batter that is spread into a thin layer inside these steaming “drawers”. The result is a silky and smooth noodle sheet that resembles a crepe of at least a 1/4” thickness. You add the filling into the steaming drawer halfway through to heat it up, and you roll it inside the drawer. When you bite into it, it’s not supposed to be bouncy and chewy, but soft and silky with just enough bite. By doing this shortcut, you’re left with a lukewarm product that you have to heat up in the microwave, and you’ll make the outer layer even more tough and chewy because whatever little moisure remaining in the rice paper is drawn out, making it dry and tough. This is NOT cheung fun.
10/10 for the Cheung Fun look. But the one thing I noticed he didn't do, cutting into it with a fork. With the classic Cheung Fun, you can cut into it easily, like butter with a fork, I bet cutting a fork into these Vietnamese rice paper, it's a bit tougher and you end up butchering it.
He did say it’s the same ingredients but rice paper has slightly higher tapioca. Making it more chewy. But it’s a good alternative for something fast. It’s not meant to replace the original
I am Chinese and this is NOT Cheung Fun! This is a misrepresentation of actual Cheung fun. Should change your title bud. That said this is still delicious.
A bit, too different to my liking than the actual texture of 腸粉~ too chewy and does not have the silky and soft feeling 😢 I also thought the soy is a bit too light, it can go up to 1:1 in my opinion and I would actually add sugar. It needs to be saucy enough, and not too brothy - the ratio proposed felt a bit broth-y...
Agree with the texture unfortunately. I find the less you cook the rice paper, the more pleasant the texture. That's one reason why I suggested cooked ingredients for the fillings, so that I can afford to minimise the cooking time. But like you said, it will not be the same as a good Cheung Fun. Another suggestion if you like the sauce saucy is to dissolve a tiny bit of oyster sauce at the end. It can both impart some lovely umami and act as a thickener at the same time.
Sorry, but the consistency--which for me is what Cheung Fun is about--cannot be replicated by Vietnamese rice paper. Honestly, this hack doesn't make much sense. I'd rather just have the Vietnamese spring roll at this point. Oh, and honestly, they not THAT hard to make..There are instructions all over the internet for them. Will they be as good as the restaurant version? No. But imho better than than this by a mile.
OMG you have a Anova steam oven, you could have made the rice wrapper from scratch. The thickness depends on how many laddles of rice flour you use on the cooking tray.
ya, ive tried making this from premix powder from the store, and even then it was difficult due to all the steaming with a tiny pan i got specifically for this dish
Brilliant! Thank you for sharing. What was the heat temperature for the scallion oil? Can I substitute the green onion with shallots? Sometimes, it is difficult to find scallions in my village.
For this particular scallion oil, we just want a hint of flavour, so I normally keep the oil at high heat, add the scallion whites, move them for a few seconds and switch the heat off. Will certainly work with shallots as well. It will have a slightly different taste and a bit more sweetness, which will work with this recipe as we are introducing sweetness in the soy sauce anyway.
Bro hand in your Asian card this is not cheung fun, this is just Vietnamese rice paper rolls. This is some shit excuse Jamie Olivier would make. As the saying goes "You can't make Chicken salad with chicken shit." Don't make Vietnamese rice paper rolls and call it Cheung Fun. As the only proper Cantonese response i can say is DLLM
He never said it was the traditional recipe…Telling someone to hand in their “Asian Card” idiotic…. It shows you never watched the full video!!! You are just being a hater. He explained how his traditional recipe is way harder and how it’s made in restaurants and explained how using the rice paper is a hack…. Your comprehension skills are horrible!!!
It's just a bastardized version for when you are starving and too lazy to do the real thing. But....I'd rather not..food is important and good enough is...well not.
@@shaymin33988 that’s all fine but the title says ULTIMATE GUIDE then proceeds to make fresh rolls, I’m not even starting on the bought fillings. If the title read Easy hack for chun fun at home I wouldn’t bat an eye. But ultimate guide? Gtfoh.
Plenty of making chun fun from scratch on RU-vid, just do a search. I love this recipe, tried all the other recipes, a real pain for me. This one I think I can do at home, so thank you.
It's like you didn't even watch the video. He explained that this is a HACK for the common household, why the traditional way was far too time-consuming that even the restaurants used a non- traditional quick hack method. I mean, if you're looking for a guide to make cheung fun the restaurant heck method or the traditional way, this isn't the video. I guess you are the only one who is pissed enough to leave a comment confirming you can't listen.