Phat Si Ew (Stir-Fried Rice Noodles with Pork, Chinese Broccoli, and Soy Sauce)
Popular on Food52
JohnL August 13, 2015
I have made these noodles, its fairly easy. It's a simple batter that you pour into an oiled pan and then its steamed. Continue until batter is all used up. Funny story, there is a place in Washington DC that probably supplies the entire DC area with rice noodles. I used to go there just for the noodles when they weren't really available in other stores. I went into a back area looking for the restroom and there was an area with what looked like hundreds of boxes of Swansdown cake flour. The secret was out. In the recipe I tried, cake flour was mentioned as a substitute for rice flour.
Ashley M. February 19, 2014
You inspired my dinner last night with this recipe! I didn't have all the ingredients (or the time) but I came up with something VERY yummy and shared it on my blog!
Matilda L. November 6, 2013
I always thought "choy sum" referred to the tender "heart" or center of a leafy vegetable that's left after the outer leaves are stripped away.
JJ G. November 6, 2013
Thank you for this comment, Matilda! It's funny, the phrase does literally mean "vegetable heart," and seems to refer to a specific vegetable in theory though not in practice, if the Chinese markets in New York are any indication. And since we had limited space to explain, we decided to leave out the literal translation and go with the somewhat evasive "essentially means." That way we could talk about what the label tends to signify in the market rather than explore the actual definition, which is quite confusing. As far as I can tell, actual choy sum isn't necessarily the heart of the vegetable (at least not in the "artichoke heart" sense), even though the word "heart" is in the title. We struggled with how we could indicate this without claiming that choy sum meant small Chinese broccoli, which is doesn't. It's also funny that we Americans seem to translate some names of vegetables (gai lan=Chinese broccoli) but not others, like bok choy, whose translation would be the awkward, unhelpful, and unappetizing "white vegetable." Mmmm? :)
amyeik November 6, 2013
Thank you for this recipe. I love Pok Pok and that place makes my Portland experience complete every time. I have a general question: How difficult is it to DIY your own rice noodles as compared to flour? Is there a way to bring the fresh Asian noodles to the market in the same way Italian have been? I always think about this when something requires purchasing...not because I am a cooking masochist, but I am just curious how easily this technique can be revived>
JJ G. November 7, 2013
That's a great question! If anything, making them yourself would remind you that the folks we buy the noodles from are doing us a tremendous service and that they're selling noodles for a bargain price. Plus if you don't have someone selling fresh noodles in your city it'd be incredible to be able to make your own. In Charles Phan's cookbook he gives a recipe for fresh Vietnamese bun. I wonder if he also gives a recipe for these wide rice noodles? I assume they're made from a rice flour batter that's steamed in a thin layer then peeled from the pan. Has anyone tried to make them at home? Has anyone seen a really good recipe?
See what other Food52ers are saying.