干捞是我很喜欢的一种面食方式，而我最喜欢的干捞粉其实不是干捞面，而是干捞濑粉和老鼠粉（银针粉），我喜欢这两种粉QQ的口感，拌上马来西亚人喜欢的干捞酱料，和两大勺的肉，真是口口都满足哦！I liked my noodle serves dry (Gon Loh) and egg noodles was never my first choice many a times (if I was given choices).
My second favorite is Lai Fun which is also made from rice and tapioca flour, only that it is longer in shape and most likely to have higher ratio of tapioca flour than Lou Su Fun does.
With the sauce and minced meat in place, it is really just a matter of minutes to whip up a bowl of hearty noodle!
1/2 包 新鲜的濑粉
2-3 tbsp 葱花
200 克 肥肉末
200 克 瘦肉末
2 大勺 料酒
2 小勺 蚝油 （Oyster Sauce）
1/2 Packet of Fresh Lai Fun (Bánh canh)
a pinch of white pepper powder
2-3 tbsp chopped spring onion
For minced meat：
400 gm of 50% fat minced meat (I used pork in this recipe)
2 tbsp Chinese Cooking wine/Shao Xing Jiu
1 tbsp Sweet Soy Sauce
1 1/2 tbsp Nam Pla/Fish Sauce
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce
2. Add fried shallots and fried garlic with little of its oil, continue cooking until grease starts to release. The fat releases from the minced pork very crucial in this dish, using the fat together with minced meat work the same way crispy pork lard would in any noodle dishes, it gives the dish great aroma and its distinct flavor
3. Season with fish sauce, soy sauce, sweet soy sauce and oyster sauce. Continue cooking until the minced meat become friable.
4. Bring a pot of water to boil and blanch/cook the Lai Fun until semi-translucent. Place the noodle into the bowl and mixed well with the sauce. Top with 2 tbsp of minced meat with its oil and sprinkle chopped spring onion generously. Mix well and enjoy !