Recipe: Wonton Noodle Soup - Mì hoành thánh

By Helen Le Published: September 20, 2015

  • Prep: 60 mins
  • Cook: 1 hr 30 mins
  • Ready In: 3 hrs 30 mins

  • Yield: 10-12 bowls

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Ingredients
Instructions
  • Process garlic, shallot and ginger into a food processor finely. Then add the meat and the prawns together with 1 tbsp corn/tapioca starch, 1 tbsp vegetable oil, 1 tbsp oyster sauce, 1 tbsp fish sauce and 1/2 tsp cracked pepper. Process the ingredients into a paste. Cover and place the filling paste in the fridge for about 30 mins.
  • To make Char Siu, mix a 50g pack of 'Roast Red Pork Seasoning Mix' with 120 ml water, and add 600g pork. Leave the marinade for about 1-2 hours. Then roast the meat in the oven at 180ºC/356ºF for 40 mins, flipping it over after half the time. Let cool and cut into thin slices.
  • To cook the broth, parboil the bones in a pot of boiling water together with some salt and vinegar. Bring it to a full boil for about 5 mins and then dump out the whole pot and wash the bones clean. Return the bones into a clean pot filled with about 4 liters of water, add 1 tbsp salt, 1 peeled onion cut in half, the daikon radish rounds, dried shrimps and shiitake mushrooms. Simmer the broth for about 1 hour.
  • There are many ways to wrap wonton. Scoop 1/2 tsp shrimp and pork paste and place in the center of a wrapper. Fold in into any shape you like. Pich the edges together using a bit of egg white.
  • Add 1 bundle of egg noodle into a boiling water pot. Cook for about 3-5 mins, then transfer to a serving bowl and toss with a few drops sesame oil to prevent sticking and create nice aroma. Quickly blanch the bean sprouts and the bok choy. Cook the wonton dumplings iuntil they float in the surface. Take them out and place on top of the noodles together with the Char xiu slices.
  • Also add the garlic chives and then ladle the hot soup over. Top with a piece of crispy fried wonton, some Chinese celery and chopped spring onion.