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


  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)


  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,

  9. 1 tsp light soy sauce,

  10. and ½ tsp salt (adjust to preference)

  11. Add in blanched toman fish slices

  12. Bring to boil then thicken with tapioca starch mixture

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

  14. Add ¼ tsp white pepper (adjust to preference) and mix well

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

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