Today, we're diving into a Vietnamese classic: pork and prawn wontons served in a beautiful, flavorful clear broth with noodles.
A good broth is paramount—clear of impurities but packed with flavor. This recipe is a balance of patience and speed: take your time with the broth to develop its rich flavors, but don’t overcook the wontons or noodles!
Let's get started!
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Pork and prawn wontons (hoành thánh)
Serves: 4 (makes about 30 dumplings)
Prep: 30 minutes
Cook: 1–2 minutes
For the filling:
100g minced pork (20% fat)
200g raw, peeled prawns
30g spring onions, (white part)
2 tsp cornflour
¼ tsp sugar
¼ tsp salt
⅛ tsp white pepper
½ tsp sesame oil
200g thin wonton wrappers (40 sheets)
Method
1. To start the dumplings, add cornflour, sugar, salt, pepper and sesame oil to the pork mince and mix in a large bowl working this into a paste.
2. Wash the spring onions and chop into chunks. Blitz in blender until almost a paste. Add to the pork mixture.
3. Place the prawns into the blender and blitz so the prawn mixture has a roughly chopped texture then add to pork and spring onion mixture.
4. Bring a medium size pan of water to a boil.
5. Put a teaspoon of the mixture (approximately 10g) in the centre of a wonton wrapper. Fold the two opposite corners together to make a triangle and squeeze out the air. Pleat the top of the parcel into the centre and give a twist at the top. Repeat to make the dumplings.
6. Add ten dumplings to the boiling water - don't let them stick. Remove the dumplings once they float to the surface (1–2 minutes). Repeat.
Wonton noodle soup (mì hoành thánh)
Serves: 4 (makes 4 bowls)
Cook: 2 hours
Ingredients
4 fresh egg noodle nests
For the stock:
600g pork bones
600g chicken carcasses
200g onion (2 medium onions)
1 tsp black peppercorns
1 tbsp sugar
1 tbsp salt
10g dried shrimp
5g dried octopus (or use dried shrimp)
4 litres of water
1 tbsp fish sauce
For the garlic oil:
4 large cloves of garlic
4 tbsp vegetable oil
For the garnish:
2 spring onions (green part)
1 cup of water
2 mini pak choi
Coriander (a handful)
Method
1.Place the pork and chicken bones into a large pot and fill with two litres of boiling water. Keep the boil going for five minutes.
2. Drain the pot and rinse the bones in cold water. Place the bones back into a large, clean pot.
3. Add two litres of cold water, the peeled onions, peppercorns, salt, sugar, dried shrimp, and dried octopus.
4. Bring to a boil and keep the boil going for 3 minutes while skimming off the impurities. This will ensure you have a clear stock.
5. Simmer for an hour and a half without a lid on the pan. Skim off any impurities that appear.
6. Next, wash the spring onions and cut into three pieces. Then cut lengthways into very thin slices and place these in a cup of cold water. Soaking them in water makes the spring onion curl.
7. For the garlic oil, place the chopped garlic into the oil in a small bowl. Microwave on high for about a minute. If the garlic is not light brown, heat this again for another 30 seconds.
8. Wash the pak choi and blanch in a pan of hot water for about five seconds.
9. Add the fish sauce tothe stock before sieving into a medium-sized pan. Bring to the boil then leave to simmer.
10. Make the noodles by separating out each noodle nest gently with your fingers before placing them in a pot of boiling water. Cook these nests one at a time. Stir and cook each one for 30 seconds. Remove and rinse well under cold running water and drain well.
11. To serve, place the noodles and six wontons into a medium-sized bowl. Microwave on high for a minute. Position pak choi on one side of the bowl and pour in enough hot stock to cover the noodles and dumplings.
12. Garnish the dish with fresh coriander, the spring onion curls and a teaspoon of garlic oil.
Timings for the Wonton Noodle Soup
00:00 Intro to Wonton Noodle Soup
00:10 Start with the stock, add chicken and pork bones to pot
00:35 Clarify the stock by pouring off the first boil
00:55 Add the bones back along with onion, shrimp salt, sugar and peppercorn
01:30 Add 2 lt water and bring back to boil
01:40 Leave to simmer for 1.5 hours, skim off impurities
01:50 Make the wonton filling, spring onion and pork
02:10 Add salt, sugar, sesame oil and cornflour
02:40 Blitz the prawns in a blender, but keep texture
03:15 Mix the prawns and pork
03:31 Put a teaspoon into each wrapper
03:40 Fold over, pleat and twist
04:40 Drop into boiling water, when they float they’re done
05:00 Add fish sauce to stock
05:10 Sieve the stock
05:18 Blanch the pak choi and cook the noodles
05:28 Add the noodles, pak choi to bowl, place wontons on top and add soup
05:30 Garnish with garlic oil and spring onion
Eat!
