Saturday, March 13, 2010
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!
1 lb pork neck bones
1 large chunk of ginger
1 medium yellow onion
1 lb of shrimp (cut into smaller pieces)
a couple dash of salt
finely minced green onions
1 teaspoon of mushroom bouillon
2 teaspoon of oyster sauce
2teaspoon of sugar
1 package of egg noodle soup
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!
Don't mistake Bun Oc for a bowl of Bun Rieu, they do appear very similar. Both soup has a reddish hue from the tomatoes simmering in the broth. The misconception of these two soups started when people often add Oc to their Bun Rieu, which I love by the way. The broth to Bun Oc is much lighter and there is more emphasis on the tomatoes.
This recipe is inspired by my first visit to Maryland. After a long 4 hour ride I was welcomed with a bowl of noodle soup with fresh conch meat. Upon slurping the broth I can smell the sweet aroma of ginger, lemongrass and taste the sourness of the tomatoes. I added fresh fish mints, dills, and perillas to the steaming bowl, and flavor it with a teaspoon of fermented shrimp paste(mam tom). The conch meat was incredibly sweet and it felt like the lemongrass was created just to be use for this soup. At that moment I felt like I was eating at a street stall back in Vietnam, a taste of Que Huong.
Since it is lent season I used dried shrimp (tom kho) for the broth, otherwise a pork broth would be just as great. I used frozen snail meat labeled as Oc Buou (the larger snails), which saved me a lot of time on removing the shell. To flavor the broth I used a lot of ginger and lemongrass. Since snail meat is not exactly filling I added tiger shrimp to fill in the voids. Enjoy!
1/2 cup of dried shrimp (tom kho)
2 chunk of ginger (about the size of your thumb)
4-5 stalk of lemongrass
6 large tomatoes (cut into large pieces)
2 tablespoon of tomato paste (for color)
1 package of frozen snail meat
1/2 lb of tiger shrimp (remove shell)
1 shallot minced
fermented shrimp paste (mam tom)
green onions/red onions (optional) chopped
1 package of rice vermicelli
1. Rinse and soak dried shrimp in warm water. When it has soften rough chop it into smaller pieces.
2. Bring a pot of water to boil, add the dried shrimp, lemon grass stalk, and ginger. Let this simmer for about 30 minutes.
3. Add rock sugar, 2-3 teaspoon of salt, and 1 tablespoon of mushroom seasoning to the broth.
4. Heat up a large pan with cooking oil. Caramelized the shallots and then add the snail meat. Season the snail meat with 1 tablespoon of fish sauce and 1 teaspoon of mushroom seasoning.
5. Add the tomatoes and tomato paste to the snail meat and stir fry. Add 1 tablespoon of shrimp paste. Stir fry for a couple minutes.
6. Add the snail meat/tomatoes mixture to the broth and let simmer.
7. Add another 1 tablespoon of fish sauce and additional sugar if needed.
8. Add shrimp and let it cook through.
9. Prepare the rice vermicelli.
Pour boiling broth over noodles and garnish with some onions. A simple and healthy meal, enjoy!