Three sauce Rice Noodle Rolls (混酱肠粉) | Chinese Cooking Demystified

Hong Kong rice noodle rolls! In this video we'll teach you how to make rice noodle rolls, from scratch, using nothing but... rice. And, of course, we'll teach you how to smother in sweet and savory sauces, just like how you'd get on the street in Hong Kong.

0:00 - Why make rice noodles? (rant)
1:37 - How to make rice noodle rolls
4:33 - Intro to Three Sauces
5:00 - Peanut Butter Sauce
5:38 - Seasoned Soy Sauce
6:10 - "Sweet Sauce"/Hoisin
6:57 - Plating & Serve
7:52 - Short grain for noodles?

Written recipe is also over here on /r/CasualChina if you prefer your recipes in Reddit-form:

https://www.reddit.com/r/CasualChina/comments/od8df4/recipe_cantonese_rice_noodle_rolls_%E6%B7%B7%E9%85%B1%E8%82%A0%E7%B2%89_oc/h3yuuu9/

INGREDIENTS FOR THE RICE NOODLE ROLLS

* Sushi rice -or- Chinese style short grain rice (珍珠米), 100g
* Jasmine rice (粘米/丝苗米/泰国香米), 100g
* Water, 300g - SEE NOTE BELOW
* Peanut oil, 2g. Or about ~1/2 tsp

Note: remember that when soaking, your rice will absorb about ~50g of water. So the actual *added* amount will be something like 250g. But do weigh your rice. Depending on how old your rice is and how long you let it soak, it might absorb a little more or a little less water.

PROCESS

High level overview here: soak some rice for half day to a day, strain & add more water, blend into a batter. Add the oil, steam into sheets (2.5 minutes per sheet), roll it up and oil them to keep.

The rice noodle rolls can keep for about two days in the fridge. To reheat, slice into one inch pieces and steam for three minutes (you can also fry). Smother with your sauces of choice.

1. Rinse your rice 3-4 times, or until the rinsing water loses about half of its opacity. Then add enough water to get ~1 inch over the rice, and soak for at least four hours, or alternatively overnight (there's no real upper limit here).

2. Strain, weigh the rice. It should now be about ~250g. Add an additional ~250g of water, until your scale reaches 500g in total.

3. Blend the rice for ~4 minutes, or until it becomes a smooth batter. You may need to scrape down the sides.

4. Pour the batter into a bowl, mix in the peanut oil.

5. Add a non-stick baking tray to a wok with rapidly bubbling water to pre-heat for ~1 minute. Ladle over just enough batter to get it to spread over the bottom of the pan - it's better to undershoot than overshoot. Steam for 2.5 minutes. Remove, roll up the rice noodle roll with a bench scraper. Transfer to a plate, lightly oil the rice noodle roll.

If not eating immediately, re-heat using your method of choice.

INGREDIENTS, SAUCES

1. To make the peanut sauce: 2 tbsp peanut oil, 2 tbsp natural peanut butter
2. To make the seasoned soy sauce: 2 tbsp soy sauce (生抽), 2 tbsp water, 2 tsp sugar

And for the 'sweet sauce', a few options: (1) if you can find Cantonese sweet sauce (甜酱) from LKK, purchase that if you feel like it, or (2) use hoisin sauce, or (3) use Thai sweet chili sauce, or (4) mix half hoisin and half Thai sweet chili sauce to substitute the sweet sauce.

Again, feel free to go liberal with the sauce choices here. Vendors definitely do!

PROCESS, SAUCES

1. To make the peanut sauce: Over a low flame, mix the peanut oil and the peanut butter until smooth. Let it fry for 5-7 minutes, until it deepens in color.

2. To make the seasoned soy sauce: Small saucepan, medium flame, boil the ingredients together for ~1 minute until the sugar dissolves.

Huge thank you to my friend Garrett for the footage of the rice noodle rolls in Hong Kong. He has a channel where he does slow city walks through Hong Kong, if you're into that sort of virtual tourism stuff:

https://www.youtube.com/watch?v=yL2nGBSDsNY

And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg