Cheung Fun: The Rice Noodle That’s More Than a Noodle

If you’ve enjoyed Yum Cha before, then you may have come across the yummy steamed rice rolls with prawn. The thin velvety wrap is called Cheung Fun, and it can also be savoured as a noodle on its own, lathered with gravy, curry or sauces. How is it both a noodle and a roll, you ask? Read on and find out!

What is Cheung Fun?

Cheung Fun is made of rice flour, tapioca flour and water – mixed into a liquid batter and steamed on a flat tray. The result is a thin white sheet. The rice flour gives its subtle grainy flavour, while the tapioca flour makes it soft yet firm and springy. 

From here, there are generally two types of Cheung Fun: The Bula Cheung Fun which involves stretching the steamed sheet using a cloth into a thinner texture before rolling, and the more common Drawer Style Cheung Fun (Flat Tray) where the sheet is cut directly into noodle-like ribbons, or rolled into long strands and sliced. In both versions, the Cheung Fun’s mild taste makes it versatile for pretty much any flavour pairing.

Although the exact origin is lost to time, Cheung Fun was first made popular in the rice-rich region of Guangdong, and had spread to the global Chinese diaspora, along with Yum Cha and Dim Sum. The name Cheung Fun refers to its rolled look, which resembles pig intestines, called Jyu Cheung in Cantonese. No piggy bits in its making, of course; and the ‘Fun’ is a generic Chinese word for flour, powder or noodles. As a carb ingredient, the Cheung Fun is enjoyed both as a noodle and a rolled wrap; depending on the local Chinese cuisine.

Simple to make, many flavours to explore

While packed Cheung Fun rolls are available, making yours fresh at home is actually quite easy. Just follow the steps in this Malaysian recipe, a Penang island staple Cheung Fun delight with funky shrimp paste and a rich sweet savoury sauce blend.

Even within Malaysia, the dish varies from state to state. In the township of Ipoh, Cheung Fun is enjoyed with a shiitake mushroom gravy, or plain with soy sauce, chilli sauce, fried shallots and sesame seeds. In the capital city of Kuala Lumpur, curry with pork balls and fishcakes lather the Cheung Fun into a spicy, creamy marvel. Cheung Fun is also often enjoyed with steamed Yong Tau Foo, paired with sweet sauce and chilli sauce.

In Vietnam, Cheung Fun is pan-fried with ground pork, minced wood ear mushroom and shallots into a breakfast dish called Banh Cuon. The steamed rice flour sheet is fried crispy, and the dish is paired with pork sausage, sliced cucumber, bean sprouts and a spicy savoury sauce.

And, of course, there is the classic Yum Cha favourite, Hong Kong-style Cheung Fun with prawns and minced pork filling. You can also have it with minced beef or chicken instead. Any spicy, sweet or savoury sauce is awesome too.

So make and savour your own Cheung Fun with our recipes linked above. Also discover more Chinese noodles you can enjoy!