Mi Hoanh Thanh (Wonton Noodle Soup)

MI HOANH THANH (WONTON NOODLE SOUP)

Everytime we go out to this particular restaurant here in NOLA…my daughter and I would always ORDER the wonton soup with the char sui meat and the wonton (potsticker). She loves the wonton noodles. So, this week when I asked them to each pick out what they wanted this week on the menu…that is what she requested. Every week …I try to ask my kids what they wanted to eat for the week and I give them each a chance to give me a suggestion…if they can’t come up with 6 meals….then I would come up with the rest…or give them my suggestions.

 

BROTH
4 lb pork rib tips
6 liters water
2 medium yellow onions
2 medium size rock sugar (about 2 inches each piece)
2 tablespoon chicken powder
1 tablespoon garlic powder
2 tablespoons salt
1 teaspoon MSG (OPTIONAL)

 

SOUP TOPPINGS: 
1 lb package fresh wonton noodles (asian market freezer section–cook according to package–these stated to blanch for 20seconds)
Chinese/Vietnamese Barbecue Pork (Char Siu/Thịt Xá Xíu) -recipe coming up
Shrimp or  Pork Wonton (I got from Trader Joes)
Cooked fish balls (freezer section of asian market)
Cooked whole shrimps (I just blanch my shrimp then peeled it and leave just the tail)
1/2 cup fried shallots
2 green onions (slice thinly)
herbs (basil, cilantro, mint)
bok choy (I blanch mine)
sliced red onions
lime
thai chilies

DIRECTIONS:

Broth

1. Clean the pork rib tip thoroughly. When I buy my rib tips…they aren’t cut into little sections…so I have to cut them.  To clean the bones, fill a large stock pot with enough water that would cover the meat without overflowing. Bring water to a boil. Add bones and cook for 5 minutes. Pour content of pot into a colander and rinse bones with cold water. If you are going to re-use the pot for stock, make sure to clean the pot thoroughly before you refill the stockpot.
2. In a stock pot, add 6 liters water and cleaned pork rib tips.  Bring pot to a boil.
3. Add  onions.
4. Cook 2 to 2.5 hours on medium low heat, occasionally skim the surface of the stock to keep the broth clear.
5. Season with rock sugar,chicken powder, garlic powder,  salt and MSG. After about 1 hour …taste and then season according to taste. If I find that it isn’t salty enough…I usually add some salt or more chicken powder.

 

 

 

Assembly

1. To each bowl, add about 1/2-1 cup wonton noodles and 3-5 wontons.
2. Ladle on hot broth.
3. Top with a few slices of barbecue pork, fish balls and shrimp.
4. Garnish with fried shallots, green onions, bok choy, cilantro, chili and sliced green onions. I like mine a little sour so I usually add some lime…when garnishing its usually up to your preferences. My kids don’t like sliced green onions or any of the herbs. They eat very simple.