Vietnamese Egg Noodle Soup with Wontons (Mì Hoành Thánh)

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Vietnamese Egg Noodle Soup with Wontons, or “Mì Hoành Thánh,” is a delightful fusion of rich flavors and textures that captures the essence of Vietnamese culinary tradition. This popular dish combines tender egg noodles and savory pork-filled wontons in a flavorful broth, often enhanced with aromatics like garlic, green onions, and cilantro. The soup is a staple in Vietnamese cuisine, beloved for its comforting warmth and satisfying complexity.

Originating from the influence of Chinese cuisine, Mì Hoành Thánh has been embraced and adapted into the local Vietnamese culinary landscape, where it enjoys popularity in street food stalls and family kitchens alike. Each bowl offers a comforting experience, making it a favorite choice for both everyday meals and special occasions. Whether you’re seeking solace on a cold day or a hearty meal that fills the senses, Vietnamese Egg Noodle Soup with Wontons stands out as a testament to Vietnam’s rich gastronomic heritage.

Overview of Vietnamese Egg Noodle Soup with Wontons

Vietnamese Egg Noodle Soup with Wontons, also known as wonton noodle soup, is a comforting and hearty soup that is widely enjoyed across Vietnam. It features a clear broth that simmers for hours to extract maximum flavor from pork and chicken bones. Delicate wontons filled with seasoned ground pork and shrimp provide pockets of richness. Thin rice noodles soak up the subtle broth, while fresh herbs and greens add vibrancy.

While wonton soup is found across many Asian cuisines, Mì Hoanh Thanh is distinctly Vietnamese. The broth features native spices like lemongrass, shrimp paste, and fish sauce. Fresh garnishes like bean sprouts, basil, cilantro, and lime wedges brighten up the bowl. Mì Hoanh Thanh is a fixture of Vietnamese home cooking and street food stalls – a heartwarming bowl of goodness.

How to Make Vietnamese Egg Noodle Soup with Wontons?

Broth Preparation

The foundation of excellent Vietnamese Egg Noodle Soup with Wontons is the broth, made by simmering pork and chicken bones for an extended period. This extracts the marrow and collagen from the bones, resulting in a milky, wholesome broth. Dried shrimp, squid, and aromatic ingredients further enhance the flavor. Here’s how to make a traditional Vietnamese wonton noodle soup broth:

Ingredients:

• 3 lbs pork neck bones and knuckles
• 3 lbs chicken bones, backs and wings
• 8 oz dried shrimp
• 4 oz dried squid
• 3 yellow onions, halved
• 5 shallots, crushed
• 2 inches ginger, sliced
• 4 cloves garlic, crushed
• 1 lemongrass stalk, bruised
• 2 tsp shrimp paste
• 1 rock sugar cube or 1 tsp sugar
• Salt and pepper to taste
• 2 tsp MSG (optional)

Instructions:

1. Blanch the pork and chicken bones in boiling water for 5 minutes to remove impurities. Rinse well under cold water.
2. Roast the bones under the broiler or on a grill until browned, about 15 minutes. This adds deeper flavor.
3. In a large stockpot, combine the bones, dried shrimp, dried squid, onions, shallots, ginger, garlic, lemongrass, and shrimp paste. Add 12 cups cold water.
4. Bring to a boil over high heat, then immediately reduce to a bare simmer. Skim off any foam or impurities that rise to the surface.
5. Simmer the broth uncovered for at least 4 hours, replenishing with water as needed to keep the bones submerged. The longer it simmers, the more flavorful the broth.
6. After 4-6 hours, strain the broth through a fine mesh sieve. Discard solids.
7. Add rock sugar and salt to taste. You can also add a dash of MSG for savoriness.
8. Let the broth cool completely before storing in the fridge for up to 1 week, or freeze for up to 3 months.

This intensely flavored broth is the foundation of delicious wonton noodle soup. The long simmer extracts essence of pork and chicken that can’t be replicated quickly.

Wonton Filling and Assembly

Wontons are a labor of love, requiring a mixture of ground meat and seasonings wrapped in a delicate skin. Here’s how to make them for Vietnamese Egg Noodle Soup with Wontons:

Filling Ingredients:

• 1 lb ground pork
• 8 oz peeled shrimp, finely chopped
• 3 green onions, minced
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 2 tsp soy sauce
• 1 tsp sesame oil
• 1⁄2 tsp sugar
• 1⁄4 tsp white pepper
• 1 tsp cornstarch

Instructions:

1. In a bowl, mix together all filling ingredients until well combined. The mixture should cling together when pinched.
2. Place a tablespoon of filling in the center of a wonton wrapper.
3. Dampen the edges with water and bring up the sides around the filling. Pinch together into a purse shape. Make sure there are no gaps.
4. For a traditional style, fold the wonton into a triangle. Press edges to seal.
5. Place the filled wontons on a parchment-lined baking sheet that’s been dusted with cornstarch to prevent sticking.
6. Once assembled, the wontons can be frozen on the baking sheet until solid, then transferred to freezer bags.

When forming wontons, go for thin skins stuffed with just the right amount of filling. Overstuffed wontons can break apart when cooked. Wontons stuffed with a flavorful pork and shrimp filling are essential to the appeal of Mì Hoanh Thanh.

Cooking and Serving

To bring the components together into a perfect bowl of noodles, simply cook the wontons and noodles before assembling.

Ingredients:

• Wonton soup broth, heated
• Fresh or frozen wontons
• 1 package fresh or dry rice noodles
• Garnishes: mung bean sprouts, cilantro, green onion, basil, lime wedges

Instructions:

1. In a large pot, bring the wonton soup broth to a gentle simmer.
2. In a separate pot, bring water to a boil. Add fresh or frozen wontons and cook for 5-7 minutes until they float to the top. For dried wontons, boil for 3-4 minutes. Drain and set aside.
3. Prepare rice noodles per package instructions. Fresh noodles only need 30 seconds in boiling water to soften.
4. Divide cooked noodles and 5-6 wontons per serving into deep bowls. Ladle hot broth over.
5. Let diners garnish their own bowls with bean sprouts, herbs, a squeeze of lime, etc. Shrimp or fish balls can also be added to the broth.

The secret is not overcooking the components. The tender wontons and noodles soak up the flavorful broth, while garnishes provide texture and freshness in each bite.

Equipment Needed

Mì Hoanh Thanh requires just basic kitchen equipment to prepare the broth, wontons and noodles. Here is the essential gear:

• Large stockpot for simmering broth
• Colander and fine mesh strainer
• Mixing bowls for wonton filling
• Wonton wrappers, cut into circles or squares
• Small bowl of water for sealing wontons
• Baking sheet dusted with cornstarch
• Parchment paper
• Large pot for boiling water
• Soup bowls and serving ladle
• Chopsticks and soup spoons

Having the right kitchen tools makes the process easier. Investing in quality pots and strainers ensures the broth comes out clear. Look for wonton wrappers in the refrigerated section of Asian grocery stores.

Regional Variations

While the basic components of wonton noodle soup are consistent across Vietnam, recipes can vary by region. Here are some noteworthy regional differences:

• Northern Vietnam: The broth often has an intense shrimp flavor from extra dried shrimp. Wontons are smaller with thinner skins. Herbs like dill and cilantro predominate.
• Central Vietnam: The broth incorporates more pork and dried squid. Wontons may be larger. Served with bean sprouts, lettuce, mint, and fish sauce.
• Southern Vietnam: Bolder flavors like tamarind and lemongrass in the broth. May be called Mì Vịt Tiềm and contain duck meat. Often garnished with chicken egg, fried shallots, and cucumber.
• Overseas Vietnamese: Chinese influences like soy sauce, sesame oil, and hoisin in the broth. Wontons stuffed with pork and shrimp. Served with Chile sauce.

The beauty of this dish is how it has evolved across regions over time while retaining its essence. Feel free to experiment with different flavors based on local tastes and ingredients.

Substitutions

Mì Hoanh Thanh can be enjoyed by people with various dietary needs through these substitutions:

• Vegetarian: Substitute veggie or mushroom broth for the bone broth. Make wontons with tofu and mushroom filling instead of pork. Add extra mushrooms for richness.
• Gluten-Free: Use tamari instead of soy sauce. Choose gluten-free wonton wrappers made of rice paper. Swap the wheat noodles for rice noodles.
• Dairy-Free: Omit any butter from filling recipes and broth. Nix the cheese garnish if traditionally included.
• Nut Allergies: Avoid using peanut or nut oils and pastes. Sesame oil usually works well as a replacement.
• Soy-Free: Substitute coconut aminos for the soy sauce. Omit the shrimp paste. Use olive oil instead of any soybean oil called for.

With a few tweaks, this Vietnamese favorite can be appreciated by many palates and dietary needs. The flavors are built to be versatile.

Cultural Background

Wonton noodle soup has origins dating back hundreds of years to the Ming dynasty in China. However, Vietnamese immigrants put their own spin on the dish over time. Noodle soups migrated to Vietnam in the 18th century along trade routes. Chinese wontons were traditionally filled with minced pork and shrimp.

In Vietnamese culture, Mì Hoanh Thanh evolved into a versatile meal. It can be enjoyed any time of day – breakfast, lunch, or dinner. The aromatic broth provides comfort and nourishment perfect for family meals or solo dining. Vendors at bustling markets entice customers with steaming bowls.

While labor intensive to make at home, wonton soup remains a staple of Vietnamese cooking defined by generations. The process of simmering the broth and folding delicate wontons signifies a labor of love. Mì Hoanh Thanh encapsulates the Vietnamese penchant for beautifully flavored and textured dishes.

Storage and Reheating

Mì Hoanh Thanh can be prepared in batches then stored properly for quick reheating later on. Here are some tips:

• The broth keeps for up to 1 week refrigerated, or 3 months frozen. Portion it into smaller airtight containers.
• Uncooked wontons can be frozen in a single layer on a baking sheet then transferred to bags to prevent sticking. They will keep for 2-3 months.
• Cooked wontons soaked in broth should be consumed within 3 days. The skins get soggy when stored too long.
• Fresh noodles should be eaten within 3 days. Dried noodles keep for several months.
• To reheat, simmer the broth until piping hot. Steam or fry wontons to heat through. Boil fresh noodles briefly to warm. Combine everything right before eating.

With proper storage techniques, enjoying homemade wonton noodle soup on a busy weeknight can be quick and easy. The broth also freezes well for future use.

Nutritional Information

Mì Hoanh Thanh is loaded with flavor, but is also full of nutritious ingredients. Here are some of the health benefits:

• Bone broth – Rich in collagen, glycine, proline, and gelatin to support joint and gut health. Contains minerals like calcium, magnesium, and phosphorus.
• Pork – Good source of thiamine, selenium, zinc, vitamins B6 and B12. Lean pork provides protein.
• Shrimp – High in selenium, antioxidant astaxanthin, vitamin B12. Contains anti-inflammatory omega-3s.
• Noodles – Rice noodles offer complex carbs and fiber. Provide energy.
• Vegetables – Herbs and sprouts contain vitamins A, C, and K. Provide fiber.

While high in sodium from the broth, wonton soup offers antioxidants and hydration. The wontons and noodles make it a balanced meal for an energy boost any time. Customize with extra veggies for more benefits.

Conclusion: Vietnamese Egg Noodle Soup with Wontons

From the aromatic broth to silky noodles and savory wontons, Mì Hoanh Thanh represents the diverse flavors of Vietnamese cuisine. While requiring some effort, preparing traditional wonton soup from scratch is a rewarding process. The complex layers of flavor will transport you right to the streets of Vietnam. Experiment with regional variations and make substitutions as needed to suit your tastes. Enjoy this classic soup alone or with family – a bite transports you to another place and time.