Mì Hoành Thánh Recipe

Wonton noodle soup, or Mì Hoành Thánh, is a delightful Vietnamese soup recipe comprising shrimp and pork wontons, chewy egg noodles, and a comforting broth. You can serve it on any occasion and for any meal; everyone loves this dish!

And the best thing is that it’s surprisingly easy and not that time-consuming to make. My recipe only takes a little more than an hour! So why hesitate? Scroll down to learn the best way to cook up wonton noodle soup at home!

What Is Mi Hoanh Thanh?

As you might have guessed from the name, wonton noodle soup is not a traditional Vietnamese recipe. In particular, Mi Hoanh Thanh came from Cantonese cuisine and was introduced in Vietnam by Chinese immigrants.

Mi Hoanh Thanh consists of 3 essential components: wonton dumplings, egg noodles, and broth. The dumplings can be made from various kinds of meat, but the version with ground pork and shrimp as the filling is the most popular.

The broth can be served together with the noodles or in a separate bowl. I use homemade chicken broth to make the soup, but some people also cook it with pork bones. In addition, vegetables, such as bok choy, chives, or bean sprouts, are also common add-ons.

Tools

Let’s start with the tools you will need for this recipe. There is no particularly special cookware here, so you shouldn’t have trouble gathering them all.

Ingredients

Next are the required ingredients. If you can’t find a certain one, I highly recommend looking for it in the nearest Asian store or market.

Directions

Finally, it’s time to cook up a storm! Here is the tasty Mi Hoanh Thanh recipe that you’ve been waiting for.

Step 1: Prepare the Ingredients

Cut the white radish into equal, round slices.

Finely chop the scallions.

Use the face of your knife to smash the shrimp. Doing this will improve the texture of the filling.

Step 2: Make The Filling

Combine the shrimp and ground pork in a bowl together with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon tapioca flour, 1 tablespoon minced garlic, 1.5 tablespoons sugar, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon chopped scallions.

Mix well to infuse the filling with all the spices and seasonings.

Wrap the filling bowl with food wrap and refrigerate it for about 30 minutes.

Step 3: Cook The Broth

Pour the chicken broth and white radish into a pot. Cook it over medium heat for about 20 minutes. Afterward, season the broth with 1 tablespoon of sugar and 1 tablespoon of salt.

During the cooking process, remember to skim off the foam frequently for the clearest broth.

Step 4: Wrap The Wontons

While waiting for the broth to cook, move on to wrapping the wontons.

Scoop a spoonful of filling onto a wonton wrapper. Fold it by bringing the edges together, then gently seal the wrap (see the included photo and video for a clearer demonstration).

Repeat the above steps for the rest of the wrappers. If you have some leftover filling, you can shape it into small meatballs and cook them together with the wontons.

Step 5: Blanch The Noodles

Bring a pot of water to a boil over high heat. When the water has come to a full boil, add the noodles and stir them with chopsticks to prevent them from sticking together. After 3 minutes, drain them using a sieve, then transfer them to an ice bath.

Next, drain the noodles once more and put them in a bowl.

Step 6: Blanch The Bok Choy

Bring another pot of water to a boil. Blanch the bok choy for about 4 minutes, then put them into an ice bath.

Step 7: Cook The Wontons

Pour water into a pot, then immediately add the wontons. Boil the wontons for 5 to 7 minutes.
When you first add them to the pot, the wontons will sit at the bottom. During cooking, gently stir them using chopsticks to keep them from sticking to the pot. Once the wontons start floating above the water, they are cooked.

Step 8: Serve The Dish

Place the noodles in serving bowls and put the wontons and bok choy over them. Sprinkle fried garlic, scallions, and pepper on top. Pour the broth into the bowls and enjoy. If needed, you can reheat the broth a little before eating.

Useful Notes

Making Mi Hoanh Thanh is that hard, isn’t it? To help you get the perfect dish on the first try, I have some helpful notes that can greatly aid you during cooking.

Variations And Side Dish Suggestions

Check out this section for great side dishes to pair with your wonton noodle soup and ways to bring a twist to the original recipe.

How To Store Wonton Noodle Soup

The first rule to remember when storing wonton noodle soup is that you should put the noodles, dumplings, and broth in different airtight containers. Then, you can refrigerate them for about 3 to 5 days.

Another way to prolong the shelf life of this soup is to freeze them. I recommend spreading the wontons on a baking tray and flash-freezing them for about 15 minutes. Then, transfer them to a freezer-safe bag or container, and freeze them. You can store the dish for up to 3 months.

FAQs

You might have some questions about the recipe but worry not. Here are the answers to the most common questions about Vietnamese wonton noodle soup.

Mi Hoanh Thanh – The Dish You Didn’t Know You Need

The beauty of Mi Hoanh Thanh lies in its harmonious blend of flavors, textures, and aromas. As you savor each spoonful, I hope you are filled with warmth and a deeper appreciation for this iconic soup dish and Vietnamese cuisine.

Now, it’s your turn to don the apron and bring the recipe to life in your kitchen. I’d love to hear your thoughts and feedback, so please don’t hesitate to leave a comment. Also, don’t forget to like today’s post to show your love for Mi Hoanh Thanh, and share this post with friends and family!