"Cook the crap out of it" is definitely an important cooking term! Love it! I was buying chicken at the markets once and the customer beside me used exactly those words when the vendor apologised because he only had one whole chicken left but it was missing a wing. The customer said "Doesn't matter, I'm making soup so I'm going to cook the crap out of it" Yum cha is getting expensive here in Oz so I look forward to making this - I miss Cheung Fun and this looks so easy! THANKS and cheers from Oz!!
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.
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.
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.
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
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”
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.
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 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.
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
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.
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!!!
@@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 UA-cam, 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.
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.
"Cook the crap out of it" is definitely an important cooking term! Love it! I was buying chicken at the markets once and the customer beside me used exactly those words when the vendor apologised because he only had one whole chicken left but it was missing a wing. The customer said "Doesn't matter, I'm making soup so I'm going to cook the crap out of it" Yum cha is getting expensive here in Oz so I look forward to making this - I miss Cheung Fun and this looks so easy! THANKS and cheers from Oz!!
This is super clever and easy to make! Will definitely try
It looks quite simple with rice paper. I'm planning to give it a try. This is such an ingenious way of making it. I hope it tastes delicious!
One of my favorite dishes! I make it all the time when I'm craving it
The production and amount of passion from this just always makes me happy to see an upload
Thank you for the kind words!
😂he didn’t made cheung fun which he could with a mini steamer oven, he made Vietnamese noodles-less rice paper roll.
I hate people just always equating cheung fun with Vietnamese rice paper. The thickness, texture, smell and taste are always off
those cuffs are hilarious. thanks for highlighting this recipe!
They look amazing. Exactly what I have been looking for.
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.
I totally agree with your last statement.
Let’s be honest.. most “hacks” are really just bastardized versions of originals for western palates
stay mad
Vietnamese sell sheet of ‘ banh cuon’ (steam rice noodle sheet) that be can be use to roll these filling ( instead of minced pork).
Should've read the comments. Wasted 6 minutes
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.
@w2kitchen Thank you for taking the time to respond to the comments. Love your show!
Everybody have fun tonight! Everybody Cheung Fun tonight~♪!
I'll see myself out. hahahahahaha
Omg my fav food. I will try to attempt this.
Very smart, I'll definitely be trying this!
That’s a hack for home kitchen and it’s a good attempt. Vietnamese never do spring roll like this.
MAy I suggest u use a spray container to spray water at the rice paper so that it’s easier to work with on the chopping board.
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.
Very clever. True they never give enough soy sauce because I love it soaked though.
This is great when hungry and don’t want to make from scratch. Semi homemade
What is the brand and model of your steam oven?
It's an Anova Precision Oven.
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
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
the soul of cheung fun is always how you can make good texture of cheung fun not the soy sauce
and Vietnamese rice paper is not the way to do cheung fun properly
This is clever. Truly, restaurants never give enough soy sauce. It would be fun to see your actual cheung fun recipe one day!
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”
Excelente!
I definitely like this trick to be honest!! Hhhhh
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.
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.
Yummy! 😛🤤
That shallot is giant size! 😮
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.
not liking coriander feels like a curse, but thanks for the celery suggestion!
game changer
Why mirin? Diu. Use Shaoxing or mijiu
But the texture is so different if you use Vietnamese rice paper 😂😂😂
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 took a double take. You could be John Cho!
That Vietnamese spring rolls.
Anyone who says the oil and the sauce is the most important thing in a cheung fun dish and not the flour mix doesn’t know what they’re talking about.
🍷😘
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.
💯 %😅😅misleading title.....
This is viet rice rolls with ingredients.
Neither viet rice rolls nor cheung fun.
Hahah
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!!!
As an Asian that is quite embarrassing.😂😢 But whatever works for these Americanized Asian.
That's Vietnamese spring rolls. Please correct your video title. This is misrepresentation of cultures.
Bro made fresh rolls with chun fun sauce why is everyone so impressed like it’s brilliant. Am I the only one pissed? Like fr he ONLY made sauce. 💀
imagine being pissed because he showed everyone how to make it with stuff that 95% of people can access.
@@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 UA-cam, 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.
Rice paper - no
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.
Totally sacrilegious....