Saturday, March 13, 2010

Mi Hoanh Thanh - Wonton Noodle Soup


   
I posted a recipe for Wonton Soup before but this version is with egg noodle and the broth is slightly different. I really despise the pictures quality of the previous post so this give me a chance to redeem myself.

I am a huge fan of wonton noodle soup especially with roasted duck. Roasted duck is not exactly easy to make at home so I usually make Xa Xiu instead. There's something about adding BBQ meat to the broth, it take the flavor to another level. With that being said I think it's best to let the meat marinade in the xa xiu seasoning overnight. Enjoy this recipe and the pictures!

Broth:

1 lb pork neck bones
1 large chunk of ginger
1 medium yellow onion
fish sauce
rock sugar
mushroom seasoning
salt
black pepper

Wonton Filling:

1 lb of shrimp (cut into smaller pieces)
a couple dash of salt
ground pepper
finely minced green onions
1 teaspoon of mushroom bouillon
2 teaspoon of oyster sauce
2teaspoon of sugar

Other Ingredients:

Xa Xiu
1 package of egg noodle soup
green onions
wonton wrappers


Cooking:




1. Marinade pork in xa xiu seasoning over night.
2. Rinse and clean the pork bones with plenty of salt.
3. Pre-boil bones.
4. Add ginger and onion to broth. Season broth with 1/4 tablespoon of salt, a good chunk of rock sugar, and 1 tablespoon of mushroom seasoning. Let simmer for an hour.
5. Prepare the wonton filling by combining all the listed ingredients. Let the mixture sit in the fridge until ready so it will get a chance to stick together.
6. Pan fry the Xa Xiu. Let it cool down and then slice into thin pieces.
7. Boil egg noodle with water and a pinch of salt. Rinse with cold water and let it dry out a bit.
8. Season the broth with 1-2 tablespoon of fish sauce and a couple dash of black pepper. Add more sugar if needed.
9. Once the broth is ready, start preparing the wonton. Scoop a teaspoon of shrimp filling onto a wrapper and pinch the corners together with warm water.
10. Add wonton to broth to cook. I like to make each bowl of soup individually in a small saucepan. There is more heat to cook the wonton faster.


Pour hot broth and wonton over egg noodle. Add the xa xiu meat and garnish with some green onions. Enjoy!

9 comments:

PFx said...

I like your simple old school cooking technique. Yummy!

Tien said...

Hello,

I was just searching for some recipe and I fall upon your blog. You are so talented with all the cooking techniques :). Not also to mention, your ingredients, directions, and pictures are very detailed :)

They all look very yummy. Thanks for sharing :)

Meghan said...

Looks so good! I'll attempt making mi hoanh thanh this weekend. Thanks!

Speaking of soup, I'm looking for a recipe on how to make canh dua chua with suon heo. Would you know how to make that? My ba ngoai used to make it when i was a kid. =]

Thuy said...

Thanks Tien for stopping by :)

Meghan,

I love eating canh dua chua! It's a very versatile recipe because it's good with pork, beef, and fish. I will definitely put this on my to cook list this summer :)

Jojo Lam said...

This was a great recipe. The soup was flavorful, and my guests really enjoyed the wontons!

One other add my mom puts in are romaine lettuce leaves for some additional greenery. We put out soy sauce and red vinegar for those that want a little more flavor.

Thank you!

Anonymous said...

hi there i was just wondering how much water do you add for the broth? and how many servings does your recipe call for?

Thuy said...

Sorry for the late response. I use a 6 quart pot for most of my soup recipe and it usually makes 5-6 bowls.

Thuy said...

Oh I also want to add I use really large bowls, so you can probably get 7-8 regular bowls.

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