• Vietnam Food Safari

Traditional Vietnamese Recipe - MÌ HOANH THANH (WONTON NOODLE SOUP)



1 packet Wonton skins

250 g pork minced

200 g shrimps peeled and deveined

1 tsp ground white pepper

1 tsp Shaoxing wine

1 tbsp sesame oil

1 tsp sugar

1 tsp garlic

1 tsp shallot

1 tsp ginger

1 tbsp tapioca starch

2L vegetable oil

1 tbsp oyster sauce

1 tbsp fish sauce


3L Water

2 kg chicken pieces.

60g sea salt

150g castor sugar

100ml fish sauce

4 garlic bulb

1 daikon radish peeled and cut into rounds

1 carrot peeled and cut into rounds

2 stalks of chinese celery chopped roughly

1 onion peeled

10-20 shiitake mushroom soaked in hot water

3 tbsp dried shrimp soaked in hot water

1 tbsp vinegar


1 Packet of egg noodles

1 Bunch Bok choy – cut into pieces.

200g bean sprouts

1 bunch of garlic chives – finely chopped.

Char Sui Pork

500 g pork belly

1 Jar of Char sui sauce


Place the prawn meat in a small bowl, add the white pepper, Shaoxing wine, sesame oil and sugar and mix well.

Process garlic,shallot and ginger in food processor finely. Then add the meat and the prawns together with 1 tbsp 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 in fridge to chill.

To make Char Siu Pork, add one jar of Cha Siu sauce with 120 ml water, and add pork belly. Leave to marinade for about 5 hrs

Roast pork belly in the oven at 180ºC for 50 mins.

Remove from the oven and allow to cool and then cut into thin slices to place atop finished soup.

To cook the broth, parboil the chicken in a pot of boiling water together with 30g sea salt and 1 Tbsp of vinegar. Bring it to a full boil for about 2-3 mins and then dump out the whole pot and wash the bones clean.

Return the chicken pieces into a clean pot filled with about 3 liters of water, add 60g sea salt, 1 peeled onion cut in half, the daikon radish rounds, dried shrimps, garlic bulb crushed, Chinese celery, carrots, shiitake mushrooms, sugar and fish sauce and simmer the broth for about 1 ½ hours. Skim any scum of the top of the pot which may form.

Once cooked strain the contents of pork through a fine mesh strainer. Keep remaining liquid, and return to pot and keep hot.

To make Wontons, add 1tsp shrimp and pork paste and place in the center of a wonton wrapper. Fold into a triangle. Pinch the edges together using a bit of egg white to seal.

Add 1 bundle of egg noodle into a boiling pot of water. Cook for about 3-5 mins, then transfer to a serving bowl and toss with a few drops sesame oil to prevent sticking.

Quickly blanch the bean sprouts and the bok choy.

Cook the wonton dumplings in a bowling water until they float to the surface. Take them out and place on top of the noodles together with the Char xiu slices, garlic chives and then ladle 1 cup of hot broth over the top.

Top with garlic chives.