When one imagines Vietnamese Wonton soup, they are likely to think of a recipe that won't involve soggy wontons. Great wonton soup is characterized by a light filling with classic Vietnamese recipe which will be a combination of simplicity and balance.
Even though it is amazing during the winter, this soup is quite enjoyable throughout the entire year as well. The different ingredients are able to create an integration of broth and wontons that people can't help but be a fan of.
This wonton soup recipe has been developed from generations of our family's recipe from Vietnam. We use an approach of simple ingredients combined with a ton of flavor. This recipe does take a bit of patience, but you'll be rewarded with delicious flavors.
All About Vietnamese Wonton Soup (Mi Hoanh Thanh)
Vietnamese Wonton Soup (also known as Mì Hoành Thánh) is a traditional Vietnamese wonton noodle soup. More specifically, it is an egg noodle soup. The soup consists of a flavorful pork broth which is really comforting, no matter what day of the year it is.
The main attraction of this savory soup is, of course, the wontons. The wontons are usually made from shrimp and pork. Other than that, the chewy egg noodles add an extra touch of goodness. The broth is a clear one and the pork bones used to make it are simmered for a long time so that they can develop flavor.
History of Wonton Soup
This soup was actually introduced to Vietnam by Chinese immigrants. The noodle soup that they introduced was called Súp mì or mì. Mì hoành thánh is the Vietnamese take on it. This dish usually contains dumplings in the soup and has been topped off with spring onions later, chives and many other toppings.
In very traditional method, there are two ways in which one can fold the dumplings. The first method is known as the scrunch method. The second method is the golden nugget. Both give the wontons in the noodles a vary classic look.
Throughout generations, all soups have been observed to be richer in flavor on the day after it is cooked. Just like other soups, this os no exception to the Vietnamese Wonton soups are also a day before it is meant to be served. This allows the soup to have more intense depth and flavor when it is being consumed.
Popularity of Vietnamese Wonton Soup in the United States
Vietnamese Wonton Soup is quite amazingly popular in the United States. Famous American food personalities such as Anthony Bourdain have also explored this dish. It is one of the staples in the menu at any Vietnamese restaurant. The richness of the broth has a lot to do with its popularity. Because of the depth of flavor and simplicity of ingredients, it is something that people don't just enjoyed eating, but also cooking.
Other Regional Variations of Wonton Soup
There are many regional variations of wonton soup. These variations are usually by country and focused on the filling used in the wontons themselves. The Chinese wonton soup uses wontons that have a filling made of prawns only. Sometimes it can have a small amount of mined pork, other times there is none at all.
While the Malaysian variety is more open to making pork based wontons, they have an entirely vegetarian version of the dish which should also change the filling of the wontons. The Singaporean version has wontons that are more bite-sized. They have more of a Cantonese influence, which is the filling is predominantly prawn.
Asian Grocery Store Ingredients for Wonton Soup
To make this dish at home, you will need to make a trip to your nearest Asian grocery store first. Navigating an Asian store for the first time can be tricky. So try to familiarize yourself with what you need first. This will be helpful as the recipe does involve some ingredients that you can only get at an Asian grocery. You local grocer may simply not have them in stock or may not have the freshest products at hand.
Chances are that you may find wonton packages at your local grocery. However, the problem arises when you need a selection of different varieties of wonton packages. You get much more options to choose from at an Asian store. There are square and circle sizes to choose from. This package is our favorite to make wontons with.
Cornish hen is used in this recipe to make the broth more flavorful and delicious. You'll want to make sure that you cut the cornish hen into 4 quarters.
This paste is similar to what Cha Lua is made of. You will only need a couple spoons of this for the recipe. Pork paste allows the wonton meat to be moist, rather than hardened after cooking.
Chicken Broth Powder
I prefer broth powder over chicken broth liquid because I can control the taste. I also prefer it over the bullion cubes because the powder dissolves a bit easier in the broth.
Wood Ear Mushrooms
Wood ear mushrooms have a texture that is undeniably squishy. It is a delicious addition to any recipe. Here's the aisle where you'll find a bunch of mushrooms. You'll want to look for the dehydrated wood ear variety.
Daikon will be used to provide flavor to the broth.
Cilantro root can generally be found at Asian grocers, generally they'll be tied to the full plant. Make sure you wash the dirt off of it really well before cooking. I would recommend tying together the roots with cooking twine.
Fresh Ramen (Optional)
If you wanted to make this into a noodle soup, I would recomend getting frozen or refridgerated ramen to add to this recipe.
About This Wonton Soup Recipe
As mentioned, there are so many ways to make this recipe. This is by far our favorite method. I wanted to call out a few things before making this recipe.
Broth for Wonton Soup
The broth for the wonton soup is the most important part of this recipe. I would add the daikon, onion, and cilantro root in first to get it to a boil.
Next, you'll want to add the cornish hen, quartered into the broth. Add in the chicekn broth powder, salt, sugar, MSG (optional), and black pepper.
Allow it to simmer for 45 minutes, allowing the flavor to come through.
To wrap a wonton, all you need to do is use a small spoon to scoop a small ball of the meat mixture into the center. Take one of the sides, dip your finger in water and run it against the side, and fold it in half to a rectangle. Next, scrunch the tops together and dip you finger in water to pinch the sides togethe rinto a wonton.
- 1 package of wonton wrappers (of 48 wrappers)
- 1 pound of ground pork
- ½ cup of shrimp, minced
- 2 tablespoons pork paste
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup of wood ear mushroom
- 1 white onion, outside paper peeled
- 1 daikon, peeled and halved to 6 inch chunks
- 4 cilantro root, cleaned and bunched
- 2 tablespoons chicken broth powder
- 2 tablespoons wood ear mushroom, hydrated and minced
- ½ teaspoon black pepper
- 1 tablespoon of sugar
- 1 tablespoon of salt
- 10 cups of water
- 1 tablespoon cilantro, minced
- 1 tablespoon green onion, minced
- 1 handful of ramen noodles
- First, take a large bowl for mixing and dump in your ground
pork, pork paste, black pepper, salt, sugar, and minced wood ear mushrooms. Add in shrimp (optional). Mix well. Set aside.
- Add the water into a soup pot. Add in daikon, onion, cilantro root, and allow it to come to a boil.
- Once boiling, add in chicken, broth powder, black pepper, sugar, and salt. Allow it to simmer for 45 minutes.
- While the broth simmers, make wontons by spooning in the meat mixture on a wonton wrapper. Fold the sides together, followed by the ends.
- Once broth is ready, put another pot on the stove with water. Allow that pot to boil.
- When ready to serve, add the wontons into the clear pot with water. Allow it to cook for 2 minutes.
- In a separate bowl, add in broth water from the simmered pot. Transfer the cooked wonton to the broth along with ramen (optional). Garnish with cilantro and green onion.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 103mgSodium: 1034mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 22g
Preserving Wonton Soup
Wonton soup usually lasts 3-4 days in the refrigerator if it is stored properly. However, to store it for a longer time, you will have to freeze it. When frozen in covered airtight containers, this will last up to 4 to 6 months.
Summary of Vietnamese Wonton Soup
Any version of this delicious Vietnamese classic will require some time and effort. However, this recipe will allow you to achieve the same results without too much hassle. In fact, if you follow each step carefully, it is not too difficult to make on your own.
The best part about making it at home is that there are no possibilities of any extra additives in the soup. Ultimately, you will end up with a dish that only has the freshest of ingredients. In the end, it is all totally worth it.
Hopefully, you can try out this simple wonton soup recipe and see for yourself why this is one of the best ways to cook the famous Mì Hoành Thánh from scratch.
More Vietnamese Soup Recipe Ideas
If you liked this recipe, you might also love the following recipes as well:
- Vietnamese Cabbage and Pork Soup (Canh Bap Cai)
- Vietnamese Thick Noodle Soup (Banh Canh)
- Vietnamese Banh Canh Gio Heo Soup