Photograph of the finished Wonton Egg Noodle Soup

Vietnam · Mì hoành thánh

Wonton Egg Noodle Soup

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Wonton wrappers Wonton wrappers 32 leaves
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Prawns Prawns 7.1 oz
  • Photograph of Egg noodles Egg noodles 1.1 lb
  • Photograph of Pork bones Pork bones 1.3 lb
  • Photograph of Chinese cabbage Chinese cabbage 7.1 oz
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Simmer pork bones for 45 minutes to make a clear broth, season lightly.
  2. 2 Mix minced pork with minced shrimp, pepper, and a little sesame oil to make the filling.
  3. 3 Place the filling in the center of the wonton wrapper, moisten the edges with water, and then wrap it up.
  4. 4 Boil the wontons in boiling water until they float to the surface and the wrappers become translucent.
  5. 5 Blanch the egg noodles, arrange the wontons and blanched napa cabbage on top, pour in the broth, and sprinkle with chopped scallions.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: simmer pork bones under high pressure for 13 minutes, then release pressure naturally for 10 minutes, and then strain to make the broth clear. Wontons and noodles in steps 4 and 5 should still be cooked separately to prevent the wrappers from breaking and the noodles from becoming mushy.

Start cooking