Talk:Rice noodle roll

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Garnish?

Is it garnished with oyster sauce in the photos? Badagnani 07:51, 14 June 2007 (UTC)[reply]

Probably not. When I've had them, they are in soysauce and sesame oil with sesame seeds. aeryka 17:22, 15 August 2007 (UTC)[reply]

What does "layered with soy sauce" in the article mean? Badagnani 23:04, 15 August 2007 (UTC)[reply]

I think it must refer to how the sauce gets between the flaps. aeryka 00:56, 16 August 2007 (UTC)[reply]

Aren't they also called pig intestines?

I'm chinese, eat this all the time.

Is it just me, or are they also called pig intestines? My family calls them that, so do a few restaurants, but I'm not sure...

Plus if I'm wrong it would look like vandalism.

aeryka 17:21, 15 August 2007 (UTC)[reply]

I just added the original long name 豬腸粉 (not really pig intestines but it uses those characters). Have been calling it forever with the short name. So I am not surprised it was forgotten. Benjwong 06:41, 16 August 2007 (UT)

Steamed 腸粉 is the same as 拉腸粉, but not the same as 豬腸粉 (Chee cheong fun). 豬腸粉 (Chee cheong fun) usually is the plan steamed rice noodle roll that got no stuffing in it at all. It can be refer to the pre-made sale at the market type. It is usually eat by mixing it with some type of source, for example the "sweet source" 甜酱 or with other type of source. Steamed 腸粉 which can also be called 拉腸粉 is usual refer to the fresh made steamed rice roll that usually got some type of stuffing inside of it. The stuffing for steamed 腸粉 can be any type of meat minces or slices to prawn to other types of ingredients. Zhaliang as it seems is a type of steamed 腸粉 that got the chinese fried dough "油條/油炸鬼" as its stuffing. 豬腸粉 (Chee cheong fun) can also have additional ingredient in it as well, but it can only be a part of the "warping" and not as the stuffing as it can not have stuffing in it.

Is the text of the article accurate or do you feel anything should be fixed? Badagnani (talk) 08:03, 9 February 2008 (UTC)[reply]

The difference between 拉腸粉 and 豬腸粉 (Chee cheong fun) is as much as that of sandwich and toast. They are almost the same thing, but different. As for is the text of this article accurate? Well, it is not as bad as what it could have be. If you want to find a truly broken article, then you can try Youtiao. In that article, you can find references for a number of food items that is not related to the stuff of which the article is based on. If somethings sounds different, looks different, taste different and make differently with different ingredients, then it is different, it should not be in the same article. If anything is needed to be fixed in this article. It should be the removal of reference to the Southeast Asian cuisine part, as this is how Cantonese around the world would eat 豬腸粉 (Chee cheong fun). The most likly cause of how come the people in Singapore and Malaysia would eat 豬腸粉 (Chee cheong fun) the same way as that of the Cantonese is that they are nether (a) Cantonese immigrant or their descendant or (b) those who is influenced by group (a). —Preceding unsigned comment added by 211.30.239.237 (talk) 08:46, 16 February 2008 (UTC)[reply]

Photo Improvement

The photo isn't really that great, not just because of the quality but because it shows literally a rice roll with nothing in it. I'm sure there IS something in there, but whoever cooked that made the skin so thick that it appears like there's nothing in there. I only bring this up because it would be more informative to know exactly what a rice roll looks like in proper, and what's shown is a non-ideal example.

I have a few great shots myself and have uploaded one of my favorites. It's in the article now below the main one, and if you like it better, you may replace the original with that.

I've also made a couple changes to the article to improve it but I do need somebody to plug in the Chinese names for them. I can only speak the language and read a little, but I have close to no writing aptitude.

- Jon914 07:28, 18 September 2007 (UTC)[reply]

Thanks for the pics. Benjwong 17:52, 21 October 2007 (UTC)[reply]

Chee cheong fun

Chee cheong fun is not merged because that article is still there. Badagnani 17:47, 21 October 2007 (UTC)[reply]

Should be ok now. Benjwong 17:52, 21 October 2007 (UTC)[reply]

It should be noted that in many of the photos of chee cheong fun we saw, the chee cheong fun is sliced into bite-sized pieces and dressed with sauce, but not filled. It was just the noodles and sauce. We should get a photo of this version from Flickr too. Badagnani 18:04, 21 October 2007 (UTC)[reply]

I am temporarily done with this article for now. May revisit it later. Preferably someone from the Malay region can be helpful. Benjwong 18:21, 21 October 2007 (UTC)[reply]

say

another name for the rice paper is called "huh faun" Cheers!-- Allied Rangoon‧talk 00:35, 11 May 2014 (UTC)[reply]

"布拉肠" in Guangzhou

I've come across another term, synonym, spelling, or very similar dish to this in Guangzhou. It is written "布拉肠". Here's an answer to a question I asked about it on Quora. — Hippietrail (talk) 10:22, 30 July 2015 (UTC)[reply]

Shrimp Noodle

In the U.S., at least in New York's and San Francisco's Chinatowns, I've only seen this called (colloquially) "shrimp noodle." And the style was completely different, in that tiny shrimp were cooked into the noodle, sometimes slice green onion tops as well. Or they were sold plain, only in groceries or delis. They were eaten as a side dish, not wrapped around anything, or sometimes as part of a breakfast meal, topped with some kind of sauce, from plain soy to other mixtures, homemade or bottled.

I don't know if this is typical of the rest of the country, but that has been my experience on both coasts. I've never seen the noodles wrapped around anything in groceries and delis, or in homes either, for that matter. Have to say that my experience with these noodles is several years old, although it encompassed a 30 year period, but availability may have changed a lot since then. FWIW

Added: I just saw this video on YouTube, which is exactly what I'm talking about. How to make Rice Noodle Roll. She even puts in the tiny shrimp and green onion tops! And it's in Chinese, so it's not just U.S. Chinatown's. It has English subtitles, but maybe someone who speaks Chinese could give this a listen and see if it should be incorporated into this page or have a referral to another page/page of its own (or if there is already a page for it that I haven't found. Thanks! Zlama (talk) 20:42, 10 May 2017 (UTC)[reply]