Shahe fen

Shahe fen
Shahe fen
Chinese	Sa bún phở
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	shā hé fěn
Hakka
Romanization	sa ho fun
Yue: Cantonese
Jyutping	saa1 ho4 fan2
Southern Min
HokkienPOJ	sa-hô-hún
hefen
Chinese	Bún phở
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	hé fěn
Hakka
Romanization	ho fun
Yue: Cantonese
Jyutping	ho2 fan2
Southern Min
HokkienPOJ	hô-hún

*Shahe fen*
	Boxes ofshahe fen
Alternative names	Ho fun, hofoen, hor fun, sar hor fun, kway teow, guotiao, da fen, guay tiew sen yai, kwetiau
Type	Chinese noodles
Place of origin	China
Region or state	Shahe District
Main ingredients	Rice
Variations	Kuyteav,hủ tiếu,kyay oh
	Media:Shahe fen;

Shahe fen( sa bún phở ), or simplyhe fen( bún phở ), is a type of wideChinese noodlemade fromrice.^[1]^[2]ItsMinnan Chinesename, quả điều (pronouncedguǒtiáoin Mandarin), is adapted into alternate names which are widely encountered inSoutheast Asia,such askway teow,kwetiau,andkuetiau;Thai:ก๋วยเตี๋ยว (kuaitiao).Shahe fenis oftenstir-friedwith meat and/or vegetables in a dish calledchao fen( hủ tiếu xào; pinyin: chǎo fěn). Whilechao fenis a transliteration ofMandarin,chow funfromCantonese(see the main article atbeef chow fun) is the name most often given to the dish inChinese restaurants in North America.

Names

In Chinese

Whileshahe fenandhe fenaretransliterationsbased onMandarin,there are numerous other transliterations based onCantonese,which includeho fun,hofoen(a Dutch transliteration in Suriname),hor fun,sar hor fun,etc. In addition,shahe fenis often synonymously calledkway teow(Quả điều), literally "ricecake strips", transliteration based onMinnan Chinese,POJ:kóe-tiâu) or in Mandarin,guotiao(Mandarin pinyin: guǒtiáo), as in the name of a dish calledchar kway teow.

However, generally, Minnan people considershahe fenandkway teowto be two distinct foods, and continue to make a distinction betweenshahe fenandguotiao/kway teowin their speech.Hor funwas developed by the Cantonese and is thin and tapered like strips of tape, with some porous areas that absorb the gravy, taste, and flavour of the broth or sauce that it is cooked in because it contains less starchy content, which has been stripped away during the production process. In contrast,guotiao/kuay teowis dense, and less absorbent and contains a higher level of starch and is more impermeable to absorbing flavours, and thus has to be soaked for a longer period of time in the dish preparation usually for a day or more, or is soaked in water first for a long time before it is fried aschar kway teow.The taste, texture, flavour, ingredients, length, thickness, width, style, density are considered very different to many people in China and Asia more broadly, but often people from other regions are not be able to tell the difference immediately.

Guotiao/kway teowhas a different origin fromshahe fen,from Northeast instead of Central China, and is a modification of theguo/kway(rice cake) production process, and originated as the ancient preservation of rice as a starch-filled cake patty (of which Korean rice strips are yet another descendant, as it was brought as a recipe from China to Choseon dynasty when the Emperor of China during the Ming dynasty took the Korean princess as one of his concubines, and this recipe was gifted to the people of Choseon as a betrothal gift to the Korean people).^{[citation needed]}In Hokkien (Fu gian ) of China, this version ofguotiao/kway teowwas then influenced by the Cantoneseshahe fenfrom the neighboring province ofGuangdong.Cantonese culture from the 17th century onwards was thought of as the dominant culture of civilization and culture, of wealth, excess, and sophistication, so the ancientguotiao/kway teowunderwent modification to become similar to the standard Cantoneseshahe fen/hor fun.However, these two versions (guotiao/kway teowvs.shahe fen/hor fun) were spread to Southeast Asia and the world differently, thus they are presented differently in different dishes. Though some restaurants will make a strong distinction, other, more casual Chinese restaurants may use the two interchangeably. Original ricecakes and its strips (i.e. authenticguotiao/kway teow) are stiff in texture, even after cooking, often making them less popular with modern consumers.

Another similar noodle is themee tai mak(Mễ rêu mục) which is like thehor funand thebee hooncombined with Milanese pasta.

It is also known inSabahasda fen(Đại phấn), means "widevermicelli",due to its similarity of colour and texture torice vermicelli.

In other languages

These noodles are calledkwetiauin Indonesia,kuaitiaoor guay tiew (ก๋วยเตี๋ยว)sen yai(เส้นใหญ่,lit. 'large rice noodles') in Thailand,hsan-bya(ဆန်ပြား,lit. 'flat rice') ornan-bya(နန်းပြား,lit. 'flat filigree') inMyanmar,andhủ tiếuorphoin Vietnam.

Origin

Sliced fish hor fun sold inBukit Batok,Singapore

Shahe fenis believed to have originated in the town ofShahe(Chinese:Sa hà;pinyin:Shāhé;Jyutping:Saa1 Ho4), now part of theTianhe Districtin the city ofGuangzhou,in the southern Chinese province ofGuangdong,whence their name derives.Shahe fenis a common component of southern Chinese cuisine, although similar noodles are also prepared and enjoyed in nearbySoutheast Asiannations such asCambodia,Vietnam,Thailand,Philippines,Malaysia,IndonesiaandSingapore,all of which have sizeable Chinese populations.^{[citation needed]}

Types

Shahe fennoodles are white in color, broad, and somewhat slippery. Their texture is elastic and a bit chewy. They do not freeze or dry well and are thus generally (where available) purchased fresh, in strips or sheets that may be cut to the desired width. Where fresh noodles are not available, they may also be purchased packaged in dried form, in various widths.

Shahe fennoodles are very similar to Vietnamesebánh phởnoodles, which are likely derived from their Chinese counterpart.^{[citation needed]}Although thephởnoodles used in soups may vary in width, widephởnoodles are also common in stir fried dishes. The popular Thai dishesphat si-ioanddrunken noodlesare also made with similar noodles.^{[citation needed]}

Chao fen

Shahe fenis oftenstir-friedwith meat and vegetables in a dish calledchao fen( hủ tiếu xào; pinyin: chǎo fěn; jyutping: caau2 fan2). Whilechao fenis a transliteration of Mandarin,chow fun,from Cantonese, is the name to which this dish is most often referred inChinese restaurants in North America.

Beef chow fun

Gallery

Steam Shahe Fen with Fish
Fried Shahe Fen with beef

References

^Green, A.; Legato, S.; Casella, C. (2012).Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More.Quarry Books. p. 22.ISBN 978-1-61058-195-0.RetrievedAugust 26,2018.
^Lim, T.K. (2013).Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits.Springer Science & Business Media. p. 304.ISBN 9789400756533.RetrievedAugust 4,2022.

External links

Media related toShahe fenat Wikimedia Commons

[1] Green, A.; Legato, S.; Casella, C. (2012).Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More.Quarry Books. p. 22.ISBN 978-1-61058-195-0.RetrievedAugust 26,2018.

[2] Lim, T.K. (2013).Edible Medicinal And Non-Medicinal Plants: Volume 5, Fruits.Springer Science & Business Media. p. 304.ISBN 9789400756533.RetrievedAugust 4,2022.

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