After many attempts to get the chee cheong fun that i fancy, i have come to this one that i like. My friend, Kimmie, who is of Vietnamese decent served Banh Cuon at her son's birthday party and i liked it better than the cheong fun served at dim sum, as it was so delicate and smooth. I have made it with Banh Cuon premix and it turned out great if it is done right, that is, very very thin. The suggestion in the premix is to use 4 cups of water to the whole pack which is 12 ozs/340 gms, i wonder what is the proportion of tapioca/wheat starch/potato starch to rice flour that is in the whole pack? Anyway, i have found a video for banh cuon trang chao http://video.google.com/videoplay?docid=2472585946606212957&q=&hl=en and obviously did not understand a word of what she is saying but i could figure out the recipe and gave it a go. She used 5 cups of water to 1 cup of rice flour and 1/3 cup of tapioca starch. Her method of using the frying pan is the easiest way to make cheong fun.
Cover the pan
The cheong fun is cooked when it is bubbly and transparent