San Lou Hor Fun

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!

No Reviews


Adjust Servings
200g toman/snakehead fish slices
150g hor fun/kway teow
100g beansprouts (with ends removed)
1cup water
1cup chicken/fish stock
1tsp light soy sauce
½tsp salt (adjust to preference)
40g spring onions (cut into 6cm length)
tapioca starch mixture - 1 tbsp tapioca starch mix with 2 tbsp water
¼tsp white pepper (adjust to preference)



Boil 1 litre water in wok
Mark as complete

Blanch 150g hor fun/kway teow for 1 min
Mark as complete

Drain and set aside
Mark as complete

Blanch 200g toman/snakehead fish slices in boiling water for 1-2 mins
Mark as complete

Drain and set aside
Mark as complete

Heat 1 cup water in wok
Mark as complete

Bring to boil and add 100g beansprouts (with ends removed)
Mark as complete

Add 1 cup chicken/fish stock,
Mark as complete

1 tsp light soy sauce,
Mark as complete

and ½ tsp salt (adjust to preference)
Mark as complete

Add in blanched toman fish slices
Mark as complete

Bring to boil then thicken with tapioca starch mixture
Mark as complete

Add 40g spring onions (cut into 6cm length)
Mark as complete

Add ¼ tsp white pepper (adjust to preference) and mix well
Mark as complete

Pour sauce over hor fun/kway teow and serve
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!