San Lou Hor Fun – 三捞河粉

San lou hor fun literally means tossing three ingredients together – the hor fun, bean sprouts and fish slices. If you’re able to find hor fun at the wet market, get this rather than kway teow!

This dish is unsurprisingly YUMMY! Toman fish seems to work the best for us, so do use this. The key to making this taste good is in the creation of the stock for the sauce – the more effort you put in there, the better! The bean sprouts and fish slices also adds to the crunch and flavour, creating a perfect harmony of balance.

If you’re feeling adventurous and want to add more ingredients to the stock, go for flat fish, scallops and others too!

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  • Servings: 1

  • Time: 10 min

  • Skill: Easy

Ingredients

  1. 200g toman/snakehead fish slices

  2. 150g hor fun/kway teow

  3. 100g beansprouts (with ends removed)

  4. 1 cup water

  5. 1 cup chicken/fish stock

  6. 1 tsp light soy sauce

  7. ½ tsp salt (adjust to preference)

  8. 40g spring onions (cut into 6cm length)

  9. tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water

  10. ¼ tsp white pepper (adjust to preference)

  11. 200g toman/snakehead fish slices

  12. 150g hor fun/kway teow

  13. 100g beansprouts (with ends removed)

  14. 1 cup water

  15. 1 cup chicken/fish stock

  16. 1 tsp light soy sauce

  17. ½ tsp salt (adjust to preference)

  18. 40g spring onions (cut into 6cm length)

  19. tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water

  20. ¼ tsp white pepper (adjust to preference)

Instructions

  1. Boil 1 litre water in wok

  2. Blanch 150g hor fun/kway teow for 1 min

  3. Drain and set aside

  4. Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins

  5. Drain and set aside

  6. Heat 1 cup water in wok

  7. Bring to boil and add 100g beansprouts (with ends removed)

  8. Add 1 cup chicken/fish stock, 1 tsp light soy sauce and ½ tsp salt (adjust to preference)

  9. Add in blanched toman fish slices

  10. Bring to boil then thicken with tapioca starch mixture

  11. Add 40g spring onions (cut into 6cm length) and ¼ tsp white pepper (adjust to preference) and mix well

  12. Pour sauce over hor fun/kway teow and serve

  13. Boil 1 litre water in wok

  14. Blanch 150g hor fun/kway teow for 1 min

  15. Drain and set aside

  16. Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins

  17. Drain and set aside

  18. Heat 1 cup water in wok

  19. Bring to boil and add 100g beansprouts (with ends removed)

  20. Add 1 cup chicken/fish stock, 1 tsp light soy sauce and ½ tsp salt (adjust to preference)

  21. Add in blanched toman fish slices

  22. Bring to boil then thicken with tapioca starch mixture

  23. Add 40g spring onions (cut into 6cm length) and ¼ tsp white pepper (adjust to preference) and mix well

  24. Pour sauce over hor fun/kway teow and serve