Mì hoành thánh khô is different from wonton soup. It combines char siew, boiled wontons, egg noodles and a garlic sauce, and the hot broth and bean sprouts are served alongside. Besides wonton soup, it is the author’s choice when going out with friends or family. Time: the wonton filling marinates for about 1 hour. Ingredients For the broth 1kg pork bone ½ onion 10gr dried shrimps 50gr salty radish (sold at Vietnamese markets) Some shiitake mushrooms For the wontons 200gr fresh shrimps, cleaned, peeled and ground 200gr ground pork Wonton leaves (sold at Vietnamese or Chinese markets) Other ingredients 400gr half lean, half fat pork Egg noodles Scallion, bean sprouts, garlic, spring onion Five-spice powder (ngũ vị hương), sold at Vietnamese markets Salt, sesame oil, Maggi seasoning, pepper For the sauce: soy sauce, oyster sauce, vegetable oil, sesame oil, sugar How to make mì hoành thánh khô 1. Cook the broth The author calls this the first important step for the flavour. Clean the pork bone carefully 2–3 times with warm water and a little salt. Put the bone in a pot, pour in cold water to cover it and bring it to the boil. Add ½ grilled onion, the dried shrimp and the salty radish. Keep cooking and season with 1 teaspoon salt and ½ teaspoon Maggi seasoning. While it cooks, scoop away the scum on the surface now and then to keep the broth clear. 2. Make the wontons Mix the ground shrimp and ground pork together. Marinate with 1 teaspoon salt, ½ Maggi seasoning (the original gives no unit), pepper and 1 teaspoon sesame oil, and leave it for about 1 hour. Lay a wonton leaf on a plate, put the mixture in the centre, 1 spoon per wonton, and cover it carefully. Bring water to the boil, add the wontons and boil until cooked. Put them straight into cold water so they don’t stick together, then leave them to drain. 3. Make the char siew Make the char siew separately. The original post linked to its own char siew recipe for this step. 4. Prepare the vegetables and mushrooms Clean the bean sprouts, scallion and spring onion, and cut them into short pieces. Cut the roots off the shiitake mushrooms and soak them until soft. Then add them all to the broth from step 1. 5. Prepare the noodles and garlic oil Soak the egg noodles in hot water until soft, then put them straight into cold water so they don’t stick together. Mince the garlic. Heat 2 teaspoons oil in a pan and fry the garlic until fragrant, then pour it over the egg noodles. 6. Make the sauce Mix 3 tablespoons soy sauce, 2 teaspoons oyster sauce, 1 teaspoon vegetable oil, 1 teaspoon sesame oil and 2 teaspoons sugar. Adjust it to your taste. 7. Serve Put the egg noodles in a bowl and top them with sliced char siew, wontons, shiitake and scallion. Pour a little sauce over the top. Serve with boiled bean sprouts and hot broth with sliced scallion. If you like it spicy, eat it with chili paste or chili powder. Share:
