How to make Wonton Noodle Soup at home (Mi Hoanh Thanh)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein, while canned tuna is often cheaper than fresh shrimp.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

Bring a large pot of water to a boil over high heat.

Add 2.5 pounds of pork bones, 2 tablespoons of salt, and 1 tablespoon of vinegar to the boiling water.

Boil for 5 minutes, then drain and rinse the bones under cold running water.

Peel 1 small ginger, 2 carrots, and 1 daikon; lightly crush the ginger and 1 tablespoon of peppercorns.

In a large pot, add 15 cups of water and bring to a boil over high heat.

Transfer the cleaned bones into the boiling water, add the vegetables, and bring to a boil again.

Add 1 rock sugar, 1 star anise, 2 tablespoons of salt, and pepper; skim away the foam.

Lower the heat to medium-high and let the broth simmer for 30 minutes, continuing to skim impurities.

In a small pan, roast 1 dry squid until fragrant, then add it to the broth.

Continue to simmer the broth on low heat for 1 hour, skimming impurities as necessary.

After 2 hours of cooking, strain the broth, discarding the vegetables and bones, and return the clean broth to the pot.

Add raw carrots to the strained broth and bring to a boil.

Season the broth with 2 tablespoons of fish sauce, tasting for seasoning as needed.

For the wonton filling, grind 1 pound of shrimp and 1 pound of ground pork together with 2 crushed garlic and 1 shallot.

Add 1 teaspoon of sugar, 1 teaspoon of pepper, 1 tablespoon of salt, 2 teaspoons of ground ginger, 1 teaspoon of chili oil, 1 tablespoon of sesame oil, 1/4 cup of rice wine, 1 tablespoon of oyster sauce, and 1 tablespoon of cornstarch to the mixture and combine well.

To wrap the wontons, take about half a spoon of filling, wet the edges with water, fold in half, and pinch to seal.

Continue wrapping the wontons, then freeze any leftovers for later use.

Boil water and add the wontons; they are done when they float to the top.

Prepare garnishes: Chinese chives, bean sprouts, and a soft boiled egg marinated in soy sauce.

Make a dipping sauce with soy sauce, chili oil, and lime juice.

Assemble the soup: place egg noodles in the bowl, add the wontons, and pour the broth over everything.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens