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Wonton Noodle Soup Recipe

Mì Hoành Thánh Recipe (Vietnamese Wonton Noodle Soup)

Mì hoàng thánh, aka Vietnamese wonton noodle soup, is a recipe that will surely bring you and your family great joy.
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Course: Main Course
Cuisine: Chinese, Vietnamese
Keyword: Mì Hoành Thánh, Wonton Noodle Soup
Level of Difficulty: Medium
Dietary Preference: Dairy-Free
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 830kcal

Equipment

  • Saucepan
  • Pot
  • Mixing Bowl
  • Chopping Board
  • Knife
  • Wooden Spoon
  • Tongs
  • Sieve

Ingredients

  • 0.55 pounds shrimp
  • 0.77 pounds ground pork
  • 1 white radish: Add sweetness to the broth.
  • 0.22 pounds bok choy
  • 0.44 pounds egg noodles
  • 0.44 pounds wonton wrappers
  • 6.5 cups chicken stock
  • 1 ounce scallions
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon oyster sauce
  • 1 tablespoon tapioca flour
  • 2 tablespoons fried garlic
  • 2.5 tablespoons sugar
  • 2 tablespoons salt
  • 1 tablespoon pepper
US Customary - Metric

Instructions 

  • Cut the white radish into equal, round slices. Finely chop the scallions.
    Cut The White Radish And Scallions
  • Use the face of your knife to smash the shrimp.
    Smash The Shrimp
  • Combine the shrimp and ground pork in a bowl together with soy sauce, sesame oil, tapioca flour, minced garlic, sugar, salt, pepper, and chopped scallions.
    Combine The Shrimp And Ground Pork
  • Mix well to infuse the filling with all the spices and seasonings. Wrap the filling bowl with food wrap and refrigerate it for about 30 minutes.
    Mix Well To Infuse The Filling
  • Pour the chicken broth and white radish into a pot. Cook it over medium heat for about 20 minutes.
    Afterward, season the broth with salt and sugar.
    Cook The Chicken Broth
  • Scoop a spoonful of filling onto a wonton wrapper.
    Fold it by bringing the edges together, then gently seal the wrap (see the included photo and video for a clearer demonstration).
    Repeat the above steps for the rest of the wrappers.
    Wrap The Wontons
  • If you have some leftover filling, you can shape it into small meatballs and cook them together with the wontons.
    Fold It By Bringing The Edges Together
  • Bring a pot of water to a boil over high heat. When the water has come to a full boil, add the noodles and stir them with chopsticks to prevent them from sticking together.
    After 3 minutes, drain them using a sieve, then transfer them to an ice bath. Drain the noodles once more and put them in a bowl.
    Drain The Noodles
  • Bring another pot of water to a boil. Blanch the bok choy for about 4 minutes, then put them into an ice bath.
    Blanch The Bok Choy
  • Pour water into a pot, then immediately add the wontons. Boil the wontons for 5 to 7 minutes.
    During cooking, gently stir the wontons using chopsticks to keep them from sticking to the pot.
    Once the wontons start floating above the water, they are cooked.
    Cook The Wontons
  • Place the noodles in serving bowls and put the wontons and bok choy over them. Sprinkle fried garlic, scallions, and pepper on top.
    Pour the broth into the bowls and enjoy.
    Place The Noodles In Serving Bowls

Video

Notes

  • The cooking time above is based on 4 servings.
  • Do not store the wonton wrappers in the fridge, as they will be more prone to tearing.
  • In addition to smashing the shrimp, you can also mince or grind them.
  • Avoid overfilling the wrappers.
  • Try not to overcook the wontons since the wrapping will turn mushy.
  • For the clearest broth, avoid cooking the noodles and wontons in the stockpot.

Nutrition

Calories: 830kcal | Carbohydrates: 93g | Protein: 51g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 221mg | Sodium: 4785mg | Potassium: 1287mg | Fiber: 5g | Sugar: 17g | Vitamin A: 1249IU | Vitamin C: 33mg | Calcium: 169mg | Iron: 5mg