Mi Hoanh Thanh (Vietnamese Wonton Noodle Soup)
🛒 Ingredients
- Ground Pork (lean) 80 g · 180 kcal
- Shrimp (peeled, raw) 30 g · 26 kcal
- Wonton Wrappers (wheat) 60 g · 170 kcal
- Fresh Egg Noodles (uncooked) 100 g · 270 kcal
- Chicken Broth (low sodium) 300 g · 30 kcal
- Bok Choy / Choy Sum 50 g · 7 kcal
- Green Onion (chopped) 10 g · 3 kcal
- Cilantro (fresh) 5 g · 1 kcal
- Garlic (minced) 5 g · 7 kcal
- Soy Sauce 18 g · 15 kcal
- Sesame Oil 5 g · 45 kcal
- Vegetable Oil 5 g · 45 kcal
👨🍳 Instructions
- Prepare the wonton filling: In a bowl, combine ground pork, minced shrimp, half of the minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and a pinch of white pepper. Mix well until fully combined.
- Wrap the wontons: Place a small spoonful of filling in the center of each wonton wrapper. Moisten the edges with water and fold into your desired wonton shape, sealing tightly.
- Prepare the broth: In a pot, bring the chicken broth to a simmer. Add the remaining minced garlic, 1 tbsp soy sauce, and season with salt and white pepper to taste.
- Cook the wontons and noodles: Carefully drop the prepared wontons into the simmering broth and cook for 5-7 minutes until they float and are cooked through. In a separate pot, cook the fresh egg noodles according to package directions, then drain.
- Blanch the vegetables: Add the bok choy/choy sum to the simmering broth for 1-2 minutes until tender-crisp. Alternatively, blanch in a separate pot of boiling water.
- Assemble the soup: Place the cooked egg noodles in a serving bowl. Arrange the cooked wontons and blanched bok choy/choy sum over the noodles. Ladle hot broth over everything.
- Garnish and serve: Sprinkle with fresh green onions and cilantro. For extra flavor, you can add a drizzle of sesame oil or chili oil and serve immediately.
