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Chinese Wonton Noodle Soup - Mi Hoanh Thanh Recipe (with Video)

Soup, Noodles, Asian

Discover our Chinese Wonton Noodle Soup - Mi Hoanh Thanh Recipe, a International recipe perfect as a soup recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 3h


For the wontons
- 0.25 lb Ground pork
- 0.25 lb Shrimp, minced
- 6 Green onions, white part only
- 0.5 tbsp Sesame oil
- Black pepper
- 2 tbsp Soy sauce
- 0.5 tbsp Sugar
- 1 Egg
- 0.25 lb Wonton wrappers, half package
For the broth
- 1.25 lb pork leg/shoulder
- 3 lb pork neck bones
- 1 tbsp Salt
- 12 oz daikon radish
- 1 large white onion
- 0.5 oz dried shrimp
- 0.5 oz dried squid
- 1 medium rock sugar
To season the broth
- 1 tbsp chicken powder
- 1 tbsp Fish sauce
- 0.5 tbsp Sugar
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For the wontons
1. In a mixing bowl, combine all ingredients except the wonton wrappers. Combine well.
2. Add 1/2 tsp to 1 tsp of filling to each wonton wrapper. Seal the edges using water. Repeat until all the meat mixture is gone. Note: Do not stack your wontons - they will stick. Place the wontons on a plate and give each enough space so you do not overcrowd.
3. In a medium bowl, add cold water and ice. Set near where you will be cooking the wontons.
4. Bring a medium pot to a boil with water and add the wontons once boiling. The wontons will be cooked once they float to the top - 3 to 5 minutes.
5. Once cooked, use a mesh strainer to remove them from the boiling water directly into the ice bath. Allow for them to cool before draining and placing in a container for storage.
6. Once ready to serve, add your wontons to your noodle bowl and ladle the broth over.
For the soup
1. Add all the ingredients listed “for the broth” into a 6 qt pot and fill with cold water to fill the pot. Bring to stove over high heat.
2. Once it starts to boil, lower the heat to simmer. Remove any impurities that form at the top of the broth.
3. After 1 hour, remove the pork shoulder/leg cut from the broth and allow to cool in a bowl of cold water. Once cooled, pat dry and slice into thin slices. Store in container and set aside for now.
4. Allow the broth with bones and aromatics to continue to cook for another 2 hours (3 hours in total). Then use a strainer to help remove all the bones, onions, daikon, dried shrimps and squid from the broth and discard.
5. Add additional water to the broth to ensure you have 3 qt of broth (half the pot). Season with 1 tbsp chicken powder, 1 tbsp fish sauce, 1/2 tbsp sugar. Taste and adjust to your liking.
6. Cook your noodles according to package instructions. Assemble each noodle bowl with your choice of toppings.
7. Ladle the broth over the noodles and toppings. Serve with side of fresh lettuce, beansprouts, extra chives, limes, and fresh Thai peppers.

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